Volume 04 Issue 11-2024
26
American Journal Of Agriculture And Horticulture Innovations
(ISSN
–
2771-2559)
VOLUME
04
ISSUE
11
Pages:
26-33
OCLC
–
1290679216
Publisher:
Oscar Publishing Services
Servi
ABSTRACT
This study investigates the effect of sowing dates on the protein, oil, non-nitrogenous extractive substances, and
maturation levels in chickpea grains grown under slightly saline soil conditions. The findings indicate the impact of
sowing time on the chemical composition of chickpea, including its nutritional and medicinal properties.
KEYWORDS
Chickpea, sowing date,
varieties, grain, protein, oil, maturation level, “FLIP98
-140c-(GulDU-
ToshDAU),” “FLIP98
-
183c-
(Halima),” “FLIP98
-
152c,” “FLIP98
-116c-
(MirOz),” “Uzbekistan
-
32.”
.
INTRODUCTION
Research Article
NUTRITIONAL AND MEDICINAL VALUE OF CHICKPEA GRAIN
Submission Date:
November 19, 2024,
Accepted Date:
November 24, 2024,
Published Date:
November 29, 2024
Crossref doi:
https://doi.org/10.37547/ajahi/Volume04Issue11-05
Mirsharipova Guljakhan Kamalovna
Associate Professor, Department of Agro-Soil Science and Reclamation, Gulistan State University, Uzbekistan
ORCID ID: - https://orcid.org/0009-0002-5760-8474
Komilov Nozimjon Abdurakhimovich
Teacher, Department of Agro-Soil Science and Reclamation, Gulistan State University, Uzbekistan
ORCID ID: - https://orcid.org/0009-0006-3184-8129
Rahmonkulov Kаhramon, son Oo Ravshan
M
aster’s degree, Department of Agro
-Soil Science and Reclamation, Gulistan State University, Uzbekistan
ORCID ID: - https://orcid.org/0009-0007-3458-5237
Journal
Website:
https://theusajournals.
com/index.php/ajahi
Copyright:
Original
content from this work
may be used under the
terms of the creative
commons
attributes
4.0 licence.
Volume 04 Issue 11-2024
27
American Journal Of Agriculture And Horticulture Innovations
(ISSN
–
2771-2559)
VOLUME
04
ISSUE
11
Pages:
26-33
OCLC
–
1290679216
Publisher:
Oscar Publishing Services
Servi
In the context of ensuring sufficient agricultural
production to meet the needs of the population, it is
necessary to further deepen agricultural reforms and
create an effective system of measures aimed at
ensuring food security. One of the key tasks is the
increase in leguminous grain crops, particularly those
rich in proteins.
Chickpea, as one of the most valuable crops,
contributes not only to solving protein issues but also
to increasing grain production, maintaining and
improving soil fertility, and ensuring the production of
environmentally friendly products. It accumulates
significant amounts of organic matter in the soil,
improves nitrogen balance, converts difficultly soluble
phosphates into plant-available forms, and enhances
the soil’s water
-physical properties. Chickpea residues
decompose more quickly compared to cereal residues,
effectively protecting the soil from wind and water
erosion and ensuring additional protein production [3;
11; 12; 17].
The human daily intake of protein should average 90-
100 grams, which constitutes approximately 12% of the
total caloric intake [6]. Chickpeas are among the most
valuable legumes in terms of their nutritional content,
containing over 80 elements beneficial for the human
div, including proteins, fats, and vitamins.
Chickpeas stand out among all legumes due to their
high nutritional value and richness in vitamins and
other biologically valuable substances. The grains
contain more than 80 elements beneficial to the
human div.
Due to their high nutritional content, chickpeas are in
high demand for food and feed purposes. Chickpea
grains contain 25-30% protein, 4-7% oil, 47-60% non-
nitrogenous extractive substances, 2.4-12.8% cellulose,
4.0% ash, phosphorus, potassium, and various vitamins:
A (carotene), E, C, PP, and B vitamins (B1 thiamine, B2
riboflavin, B4 choline, B6 pyridoxine), as well as more
than 10 beneficial microelements (iron - 2.6 mg, zinc -
2.9 mg, iodine - 3.4 mg, copper - 0.7 mg, manganese -
2.1 mg, selenium - 28.5 mg, molybdenum - 60.2 mg,
boron - 0.5 mg, silicon - 92 mg, cobalt - 95 mg). This
composition helps prevent anemia and, in terms of
energy and satiety, makes chickpeas comparable to
livestock meat [3; 7].
M.I. Smirnova-Ikonnikova points out that chickpea
grains contain essential amino acids such as arginine
(9.5
–
12.5%), histidine (1.6
–
3.1%), lysine (2.2
–
6.1%),
methionine (1.6
–
2.2%), tyrosine (1.5
–
2.9%), tryptophan
(0.8
–
1.1%), cysteine (0.7
–
0.8%), with the main part of
the protein being in the form of globulin. The fats in
chickpea grains are mainly semi-drying, and they
contain up to 2% phosphatides (lecithin), which
enhance food properties.
When chickpea grains are added to mixed feed, their
digestibility improves. The stems and leaves are rich in
oxalic and malic acids. The straw is unsuitable for cattle
but serves as a good feed for sheep. In sheep farming,
young lambs up to six months old are supplemented
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American Journal Of Agriculture And Horticulture Innovations
(ISSN
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2771-2559)
VOLUME
04
ISSUE
11
Pages:
26-33
OCLC
–
1290679216
Publisher:
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Servi
with milk made from chickpea grain, promoting faster
and stronger growth.
Chickpeas are rich in essential amino acids such as
lysine, arginine, histidine, tyrosine, cysteine, and
others, which are crucial for both human and livestock
health. These amino acids cannot be synthesized by
the div and must be obtained through food.
Chickpeas do not have specific medicinal properties
but are beneficial to human health due to their
chemical composition. Omega-3 and omega-6 fatty
acids, iron, and folic acid help restore the div,
strengthen the immune system, and enhance the
nervous system. Due to the presence of folic acid,
chickpeas are also recommended for use by pregnant
women and those planning to conceive.
Chickpeas help detoxify the div, relieve bronchitis,
and chickpea decoction aids in preventing poisoning.
Young chickpea shoots are considered effective for
managing diabetes. However, it is not recommended
for breastfeeding mothers and children under six years
old [5].
Abu Ali Ibn Sina, in his work "The Canon of Medicine,"
describes the medicinal properties of chickpeas, noting
their unique benefits in lung nutrition, the use of
chickpea oil for treating burns, ulcers, and itching, and
its boiled water for alleviating toothache and milk
swelling. Additionally, chickpeas are known for their
ability to dissolve kidney stones and their positive
effects on intestinal diseases, diarrhea, and urinary
organ treatment in France and the United Kingdom.
Extracts from the stems and leaves, as well as apple,
lemon, and oxalic acids, are widely used in South-East
Asian countries such as India, China, and Burma for
medicinal purposes [18].
D.A. Bender and A.E. Bender emphasize that chickpeas
are an excellent source of copper, folic acid, and zinc,
as well as protein, vitamin A, and iron. They are highly
nutritious and serve as a healthy carbohydrate source
for individuals with insulin resistance or diabetes.
As noted by E. Stepanova, consuming 100 grams of
boiled chickpeas per day is sufficient to provide the
div with essential nutrients. For individuals with a
weak stomach, it is recommended to limit intake to 30
grams per day. Chickpeas are superior to other
legumes in terms of their nutritional value (329 kcal/100
g mass) [16].
Chickpea milk, obtained from chickpea grains, has the
same nutritional and medicinal properties as cow and
soybean milk. Additionally, due to the composition of
semi-drying fatty acids in chickpea, lipid formation is
reduced [2].
Chickpea grains are used to prepare chickpea flour,
various side dishes, soups, omelets, pastries, bread,
jelly, and other dishes. When mixed with wheat flour
(10-20%), it enhances the quality and nutritional value
of bread, confectionery, and pasta products. Chickpea
flour is also used in children's food. Chickpea bran,
roasted and mixed with tomato paste, raisins, sesame,
or walnut kernels, is used to make sweet bars. In some
countries, including India and Azerbaijan, chickpea acid
Volume 04 Issue 11-2024
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American Journal Of Agriculture And Horticulture Innovations
(ISSN
–
2771-2559)
VOLUME
04
ISSUE
11
Pages:
26-33
OCLC
–
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Publisher:
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is used as a substitute for vinegar and in the
preparation of cold beverages.
V.G. Klimenko's research shows that the protein
content in all chickpea varieties ranges from 12.6% to
31.0%, with this variation dependent on soil-climatic
conditions and protein biosynthesis [9].
The data in the literature suggests that the protein
content in chickpea grains changes depending on
cultivation techniques [13; 14]. This underlines the
necessity of developing scientific guidelines for
selecting and cultivating varieties suited to the soil-
climatic conditions of each region [1; 11].
METHODS
Our research was conducted at the experimental
production base of the Institute of Grain Legume
Research in Sirdarya, under irrigation conditions with
slightly saline soils. The soil had less than 1% residual dry
matter, with an overall salinity of 0.030-0.033%,
chloride levels often exceeding the toxicity threshold,
reaching up to 0.036%, sodium content of 0.047%, and
sulfate content of 0.130-0.134%.
The experimental field is located in the southeastern
part of the Mirzachul region, characterized by a sharply
continental climate with hot, dry summers and
moderate winters. The region experiences significant
temperature variations between day and night and
between summer and winter.
The experiment utilized chickpea varieties from the
globa
l collection, including “FLIP98
-140c-(GulDU-
ToshDAU)”, “FLIP98
-116c-
(MirOz)”, “FLIP98
-
152c”,
“Halima” and “Uzbekistan
-
32.”
The sowing of chickpea seeds occurred in the second
half of October (autumn) and the first ten days of
March (spring), with seeds germinated under the
natural moisture conditions of the soil. General
agronomic practices were followed, and the preceding
crop was autumn wheat. The variants were arranged in
4 replications, with each plot covering 48 m².
Data collection and analysis were performed following
the "Methodology for State Variety Testing of
Agricultural Crops" (1985, 1989) [10], and statistical
analysis was carried out using B.A. Dospekhov's (1985)
guide to variance analysis and the SPSS-17 program [7].
The technological quality indicators of the grain,
including:
-Protein content (Kjeldahl method)
- Oil content (Soxhlet apparatus using a solvent
extraction method)
- Cellulose content (Henneberg and Stohmann
method)
- Ash content (Mendel method)
- Maturity level of the seeds
RESULTS AND DISCUSSION
The results from the experiment showed that sowing
dates had a significant impact on the chemical
composition of chickpea grains:
Water content: Chickpea grains sown in spring had
water content up to 8.5-9.6%, while autumn sowing
Volume 04 Issue 11-2024
30
American Journal Of Agriculture And Horticulture Innovations
(ISSN
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2771-2559)
VOLUME
04
ISSUE
11
Pages:
26-33
OCLC
–
1290679216
Publisher:
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showed a slight decrease, with the range from 8.0-
9.4%.
Oil, non-nitrogenous extractive substances, and total
energy showed significant differences across varieties.
Fiber content: Chickpeas sown in spring had higher
fiber content compared to autumn sowing, except for
the “FLIP98
-140c-(GulDU-
ToshDAU)” variety, which
showed the opposite trend. “FLIP98
-140c-(GulDU-
ToshDAU)” and “FLIP98
-183c-
(Halima)” varieties had
lower fiber content (4.9-4.98%), while the control
variety “Uzbekistan
-
32” had the highest fiber conten
t
(9.45-9.65%) in both sowing dates.
Oil content: The oil content in chickpea grains from
autumn sowing was 0.06-1.96% higher than in spring
sowing. “FLIP98
-
152c” had the highest oil content of
6.47% when sown in autumn.
Ash content: Sowing date had little effect on the ash
content of chickpea grains.
Non-nitrogenous extractive substances: These were
higher in autumn-sown chickpeas. The highest non-
nitrogenous extractive substances were found in
“FLIP98
-116c-
(MirOz)” (66.83%) in autumn sowing, and
the lowes
t in “Uzbekistan
-
32” (60.14%) in spring
sowing.
Regarding oil content, chickpea seeds sown in the
spring had 0.06-1.96% lower oil content compared to
those sown in the autumn. Among the varieties
studied, the “FLIP98
-
152c” variety had the highest oil
content (6.47%) when sown in autumn.
The data analysis indicated that planting time had little
impact on the ash content of chickpea seeds. The
lowest ash content was observed in the “FLIP98
-183c-
(Halima)” variety when sown in autumn (3.49%). The
amount of nitrogen-free extractive substances was
higher in all varieties when sown in autumn. The
highest level of nitrogen-free extractive substances
was found in the “FLIP98
-116c-
(MirOz)” variety
(66.83%) when planted in autumn, while the lowest
was in the
“Uzbekistan
-
32” variety (60.14%) when planted in
spring.
According to the experimental results (Table 3.18),
chickpea varieties sown in autumn had higher total
energy value. The highest energy value was recorded
for the “FLIP98
-183c-
(Halima)” variety (361
.67%), while
the lowest was in the “Uzbekistan
-
32” variety (306.12
-
309.5%).
The protein content in the seeds was affected not only
by the planting time but also by the biological
characteristics of the varieties. When the “Uzbekistan
-
32” variety was sown i
n the spring, it had a protein
content of 20.28%. The “FLIP98
-
152c” variety had the
highest protein content at 24.28%, while the “FLIP98
-
140c-(GulDU-
ToshDAU)” variety had the lowest
protein content at 18.8%. The variability in protein
content between the varieties suggests that the
biological characteristics of the varieties influence this
trait. Specifically, the “FLIP98
-
152c” variety had 4.0%
more protein than the control variety, indicating a
Volume 04 Issue 11-2024
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American Journal Of Agriculture And Horticulture Innovations
(ISSN
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2771-2559)
VOLUME
04
ISSUE
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Pages:
26-33
OCLC
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Publisher:
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good match between genotype and environment.
When chickpeas were sown in the spring, the protein
content in the seeds ranged from 18.8% to 24.28%, while
in the autumn sowing, the protein content decreased
by 1.25-2.59%. These data confirm that spring sowing
results in a higher protein content in the seeds.
Conversely, when planted in the autumn, the oil
content in the seeds was higher. Chickpeas, widely
consumed in our diet, are appreciated for their quick
and easy cooking characteristics, making them of
practical significance.
The cooking time of chickpea varieties was studied,
and it was found that the cooking time for the varieties
“FLIP98
-140c-(GulDU-
ToshDAU)”,
“FLIP98
-183c-
(Halima)” and “FLIP98
-
152c” was 30 minutes, while for
the “Uzbekistan
-
32” variety it was 40 minutes, and for
“FLIP98
-116c-
(MirOz)” it was 50 mi
nutes. Therefore,
the
varieties
“FLIP98
-140c-(GulDU-
ToshDAU)”,
“FLIP98
-183c-
(Halima)” and “FLIP98
-
152c” are not only
suitable for food and energy sources but also can be
considered among resource-efficient varieties.
Table
Effect of Planting Time on Seed Quality Indicators (Average of 3 Years of Data)
(
Data from "Grain products research institute"
)
№
Indicator
Varieties
Uzbekistan-32
FLIP 98-140с-
(GulDU-
ToshDAU)
FLIP 98-116с -
(MirOz)
FLIP 98-152с
FLIP 98-183с-
(Halima)
planting time
spring
autumn
spring
autumn
spring
autumn
spring autumn spring autumn
1.
Moisture
content, %
8,5
8,0
9,4
9,2
9,2
9,2
8,8
8,0
9,6
9,4
2.
Protein, %
20,28
17,66
18,8
17,55
19,55
18,93
24,28
21,69
19,90
19,43
3.
Crude fiber, %
9,65
9,45
4,9
7,5
5,72
5,24
6,49
5,43
4,98
4,69
4.
Oil, %
4,99
6,06
4,79
5,0
5,18
5,24
4,51
6,47
5,11
5,18
5.
Ash content, %
3,86
4,10
3,60
3,67
3,67
3,76
4,00
4,04
3,76
3,49
6.
Nitrogen-free
extracts, %
60,14
63,77
64,91
65,77
65,89
66,83
60,72
62,37
66,66
66,81
7.
Total
energy
value, kcal
306,12 309,5
310,75
314,27
314,37
315,45
313,5
319,9
314,54 361,67
CONCLUSIONS
Sowing date significantly influenced the chemical
composition of chickpea grains. Autumn sowing led to
Volume 04 Issue 11-2024
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lower protein content and higher oil content,
compared to spring sowing. These results confirm that
spring sowing leads to higher protein content, while
autumn sowing enhances oil content. Introducing
chickpea varieties such as “FLIP98
-
152c” and “Halima”
in Sirdarya could provide new opportunities for
protein-rich crops and increased yields.
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American Journal Of Agriculture And Horticulture Innovations
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2771-2559)
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Pages:
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OCLC
–
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Publisher:
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