Effect of Genotypes, Environment and Grown Year on Nutritional Composition and Functional Properties of Promising Ethiopian Chickpeas Varieties (Published)
Chickpea is a major source of energy and micronutrients for majority of population in Africa. However, comprehensive studies have not reported on the effects of genotype, cultivation location, and year on chickpea flour characteristics. To address this, 11 selected chickpea varieties were grown at three locations in Ethiopia, during 2010 and 2011, representing three environments, and composition of proximate, minerals and functional in chickpea flour were determined. The cultivation environment, the cultivation year and the chickpea genotypes, as well as their interactions significantly affect the functional properties and nutritional composition of chickpea. High proportion of the total variation for all studied parameters explained by the main effects of variety indicates a significant heritability for them. Growing location was found to have a significant effect on all functional properties except OAC, total ash, crude fat, crude protein, carbohydrate, energy, calcium, magnesium, iron and zinc. Year was found to affect OAC, WAC, SC, FS, EA, total ash, calcium, magnesium, iron and zinc. Rainfall is the climate characteristic that may be responsible for these year-dependent differences. HC and SC (r = 0.902) and energy and fat (r = 0.800) shows positive correlation whereas, carbohydrate and protein (r = -0.896) and energy and fiber (r = -0.674) showed negative correlation. The current study established a better understanding of the varietal effects of genotype and environment on functional and nutritional composition properties of chickpea flours.
Keywords: Chickpea, Varieties, functional properties and nutritional composition
Cooking And Physicochemical Properties Of Five Rice Varieties Produced In Ohaukwu Local Government Area (Published)
Four local rice varieties grown and processed in Ohaukwu and One foreign rice varieties (caprice gold) were analyzed for their cooking, chemical and physical properties. Cooking time differed with variety (p<0.05) and the ranged between 17-23 minutes. Volume expansion ratio varied from 1.67-3.67cm3. Caprice, Faro44 and Faro 15 had higher volume expansion ratio than the other varieties (P<0.05). Gelatinization time varied with variety and the range between 4-11 minutes. Caprice took a longer time to gelatinize and Faro 14 and IRR8 the shortest time. The other varieties differ (p<0.05) in their gelatinization time. Grain elongation during cooking, amount of water evaporating during cooking and solid in cooking water ranged between 0.18-0.38m, 19-42%, 0.02-0.64(g). The values for the amylose ranged between 7.6-37.2% and amylopectin ranged between 69.8-79.8%. The range of physical properties from all the varieties were, length 0.595 to 0.753m, width 0.217 to 0.287m, length/ width ration 2.188 to 3.470mm.
Keywords: Rice, Time, Varieties, cooking, gelatinization
COOKING AND PHYSICOCHEMICAL PROPERTIES OF FIVE RICE VARIETIES PRODUCED IN OHAUKWU LOCAL GOVERNMENT AREA (Published)
Four local rice varieties grown and processed in Ohaukwu and One foreign rice varieties (caprice gold) were analyzed for their cooking, chemical and physical properties. Cooking time differed with variety (p<0.05) and the ranged between 17-23 minutes. Volume expansion ratio varied from 1.67-3.67cm3. Caprice, Faro44 and Faro 15 had higher volume expansion ratio than the other varieties (P<0.05). Gelatinization time varied with variety and the range between 4-11 minutes. Caprice took a longer time to gelatinize and Faro 14 and IRR8 the shortest time. The other varieties differ (p<0.05) in their gelatinization time. Grain elongation during cooking, amount of water evaporating during cooking and solid in cooking water ranged between 0.18-0.38m, 19-42%, 0.02-0.64(g). The values for the amylose ranged between 7.6-37.2% and amylopectin ranged between 69.8-79.8%. The range of physical properties from all the varieties were, length 0.595 to 0.753m, width 0.217 to 0.287m, length/ width ration 2.188 to 3.470mm.
Keywords: Rice, Time, Varieties, cooking, gelatinization