Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max ) and pea (Pisum sativum L.)

2011 ◽  
Vol 91 (6) ◽  
pp. 1022-1031 ◽  
Author(s):  
Thushan S Withana-Gamage ◽  
Janitha PD Wanasundara ◽  
Zeb Pietrasik ◽  
Phyllis J Shand
Keyword(s):  
Glycine Max ◽  
Pisum Sativum ◽  
Comparative Study ◽  
Cicer Arietinum ◽  
Protein Isolates ◽  
Cicer Arietinum L ◽  
Pisum Sativum L ◽  
Functional Characterisation

scholarly journals Field phenotyping using multispectral imaging in pea (Pisum sativum L) and chickpea (Cicer arietinum L)

2019 ◽  
Vol 12 (4) ◽  
pp. 404-413 ◽  
Author(s):  
Juan J. Quirós ◽  
Rebecca J. McGee ◽  
George J. Vandemark ◽  
Thiago Romanelli ◽  
Sindhuja Sankaran
Keyword(s):  
Pisum Sativum ◽  
Cicer Arietinum ◽  
Multispectral Imaging ◽  
Cicer Arietinum L ◽  
Pisum Sativum L ◽  
Field Phenotyping

scholarly journals Análisis bromatológicos y funcionales de tres variedades comerciales de garbanzo (Cicer arietinum L.) / Análise bromatológica e funcional de três variedades comerciais de grão de bico (Cicer arietinum L.)

2021 ◽  
Vol 4 (4) ◽  
pp. 5647-5655
Author(s):  
Herrera Flores Teresa Susana ◽  
Moreno Contreras María Guadalupe ◽  
Licea De Anda Eva Marcela ◽  
Alda Alejandra Arratia Castro ◽  
Medina Haro Azael
Keyword(s):  
Phaseolus Vulgaris ◽  
Pisum Sativum ◽  
Cicer Arietinum ◽  
Phaseolus Vulgaris L ◽  
Lens Esculenta ◽  
Cicer Arietinum L ◽  
Pisum Sativum L

En las últimas décadas la demanda del consumidor con respecto a los alimentos ha cambiado considerablemente, ya que cada vez busca productos que contribuyan directamente a su salud. En este sentido se ha planteado el aprovechamiento de las leguminosas de mayor consumo, tales como frijol (Phaseolus vulgaris L.), soya (Glicine max L.), lenteja (Lens esculenta L.), chícharo (Pisum sativum L.) y garbanzo (C. arietinum L.), para la elaboración de productos análogos a los alimentos de origen animal. Existe una variedad de estudios sobre el uso de las leguminosas, sin embargo, con respecto al garbanzo, hay poca información de su aprovechamiento. El garbanzo es una leguminosa de importancia comercial y ha sido consumido debido a sus propiedades nutricionales, representando una gran opción, principalmente por su alto contenido proteico. En estudios recientes, se han incorporado proteínas, aislados proteicos y harina de garbanzo a diversas formulaciones para mejorar su valor nutricional, así como sus características funcionales y fisicoquímicas, (Aguilar y Vélez 2013). El objetivo de la investigación fue identificar las propiedades nutrimentales y funcionales de las variedades de garbanzo (C. arietinum L.) Costa 2004, Blanoro y Blanco Sinaloa para una caracterización detallada de su composición química.

scholarly journals EFFECTS OF SALT STRESS ON THE GROWTH TRAITS OF CHICKPEA (CICER ARIETINUM L.) AND PEA (PISUM SATIVUM L.) SEEDLINGS

2020 ◽  
Vol 2020 (1) ◽  
Author(s):  
F Yousef ◽  
F Shafique ◽  
Q Ali ◽  
A Malik
Keyword(s):  
Salt Stress ◽  
Pisum Sativum ◽  
Cicer Arietinum ◽  
Root Length ◽  
Shoot Length ◽  
Stress Conditions ◽  
Plant Weight ◽  
Chick Pea ◽  
Cicer Arietinum L ◽  
Pisum Sativum L

Chickpea (Cicer arietinum L.) and pea (Pisum sativum L.) both are important legume crops grown throughout the world for protein and they also contain essential vitamins and fibers. Chick pea and pea are very sensitive to abiotic stress that includes heat, drought, cold and salt stress conditions. To access the effects of salt stress on the chick pea and pea an experiment was performed in the Green House of Institute of Molecular Biology and Biotechnology, The University of Lahore, Lahore. The seeds of both genotypes were grown in 18 pots with 2 kg pure sand and applied different concentrations of NaCl stress after 7 days of germination. The application of salt treatments was repeated 4 times each after 7days interval and data of different morphological traits was recorded each time. The treatments were included control, 0.25Molar NaCl, 0.5Molar NaCl concentrations. The data was recorded and pooled analysis of variance was carried out for significance of results. The average root length was recorded as 5.7522±0.0211cm and shoot length (11.139±0.0011cm) while average fresh plant weight was recorded as 0.5811±0.0002g under different salt stress conditions. The finding of our result proved that both varieties chickpea and pea showed variable behavior under salt stress conditions while the pea genotype showed more tolerant against different salt treatments which indicated pea genotypes may be used for future breeding to improve yield and growth of pea crop. The results showed that there was significant and positive correlation among root length, shoot length and leaf length of chickpea and pea seedlings which concluded that root length and shoot length may be used as selection criteria to induced stress tolerance in crop plants.

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