Effect of location and soaking treatments on the cooking quality of some chickpea breeding lines

Abstract

The effects on some physical criteria and on cooking quality of soaking chickpeas (of different genotypic origins) in sodium chloride or sodium bicarbonate were investigated. The material was grown at five locations in Çukurova, Turkey. The seed size, hundred seed weight, seed density, hydration capacity, swelling capacity and cooking time values differed significantly among locations. Cooking time differed significantly among locations and treatments, but not with cultivars. Soaking with NaCl and NaHCO3 was effective for decreasing the cooking time.