Sustainable Food Systems: Relations amongst Nutritional Components in Chickpea (Cicer arietinum L.)
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Dosyalar
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Chickpea (Cicer arietinum L.) is one of the most important foods over theworld. As it seen on the other legumes, chickpea protein is the main factor toconsuming as human diet. Nutritional components are the other factors topresentation of quality. In the study, correlation analyze among the nutritionalcomponents was evaluated on the field released chickpea which was subjectedto foliar applied humic acid doses in 2013 under Altınekin Town/Konya ecological conditions. Result of the study showed positive and significant relationsbetween pod/plant, protein yield and protein ratio while negative-significantrelations between magnesium and protein ratio, as well. For protein yield,positive and significant relations were found with pod/plant, plant height, seedyield and protein ratio. Consequently, agronomical and quality related characteristics have significant relations in chickpeas. Future aspects can be focusedon the mentioned quality related characteristics to produce enhanced quality inchickpeas which is essential for sustainability food security and production offunctional foods.
Açıklama
Anahtar Kelimeler
Correlation, Food Quality, Human Health, Nutrition
Kaynak
Selcuk Journal of Agriculture and Food Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
32
Sayı
3
Künye
Kahraman, A., (2018) Sustainable Food Systems: Relations amongst Nutritional Components in Chickpea (Cicer arietinum L.). Selcuk Journal of Agriculture and Food Sciences, 32(3), 458-461 DOI: 10.15316/SJAFS.2018.123
