Nutritional Quality Analyses of Kabuli Chickpea (Cicer arietinum L.

) Germplasm Collection
TRAORE Fatoumata.F1, 2, BOUGHRIBIL Said1, EL BAOUCHI Adil2, HAMWIEH Aladdin, AMRI Moez2
1Faculty of Science and Technology of Mohammedia, Hassan II University of Casablanca. Morocco
2 International Center for Agricultural Research in the Dry Areas (ICARDA), Rabat, Morocco

Email : faridatraore22@gmail.com

INTRODUCTION
Food security is a topical issue in a global context of climate change whose impacts are becoming more and more perceptible affecting food security levels around the world. Ensuring the food and
nutrition security of this fast-growing population is a challenge to be tackled, with great climate variability and a shortage of ever-increasing resources. The development of food legumes in
production systems appears to be one of the best options. Food legumes are part of many diets in the world. They are the second largest source of food and feed because of their high value in
protein, fats, carbohydrates and dietary fiber (Florinda Fratianni et al 2013). Chickpea (Cicer arietinum L.) is one of the most consumed cool season food legumes due to its good nutritional value.
In addition to protein content, the seeds are also rich in fiber and micronutrients (phosphorus, calcium, magnesium, iron and zinc) with high unsaturated fatty acids (Williams and Singh, 1987). This
study was focused on nutritional quality characterization of Kabuli chickpea germplasm collection including improved elite lines and released varieties.

MATERIAL AND METHODS RESULTS

Plant material Table 1: Micronutrients composition (mg.kg-1)
300 Kabuli chickpea genotypes selected from
ICARDA germplasm including 293 advanced
Nutrients CONCLUSION
Fe Zn Se P Mn K Ni Cu Ca Ba Mg
lines and 7 moroccan varieties (Arifi, Douiyet, Mean 61,7** 48,8** 0,42 2248,2 31,5** 8801,5 0,3** 6,9 1114,2 0,44* 1207,8* A significant and positive correlations were
Farihane, Mubarek, Rizki, Zahour and Moroccan variety Min 29,4 32,1 0,13 1289,2 12,6 6130,8 0,1 4,9 729,8 0,018 566,9 observed especially between protein content
Garbanzo) were subjected to this study. Garbonzo Max 81 86,1 0,97 3606,4 55,75 13476,4 0,9 10,9 1848,2 1,02 1574 and both micronutrients phosphorus (r =
Morphological characterization *Significant difference between genotypes (P <0.05); **Highly significant difference between genotypes (P <0.01) 0.260) and iron (r = 0.118).
SIZE Color Fig 1: Protein content (%) Table 2 : List of the top five Contrasting genotype were identified for the
recorded for the different genotypes showing high protein, different studied quality traits. This could be
Area Ch1(Black /White)
tested genotypes. iron and zinc content. very useful in the future breeding activities in
Perimeter Ch2((Blue / Red) order to develop mapping populations and
Distribution of protein content
target advanced molecular studies related to
Lengh Ch3(Green/Yellow) Protein Iron Zinc
Chemical characterization 1%6% S130155 S130373 S130342
the good nutritional quality in chickpea.
Seed
grinding
Width Pr≥30%
25%≤Pr<30 S130054 S130306 S130423
Weighing
(500mg)
47%
46%
20%≤Pr<25%
Pr<20%
S130297 S130249 GARBONZO ACKNOWLEDGMENT
Mineralization S130209 S130394 RIZKI
Filtration S130069 S130371 S130329
This work was undertaken as part of, and funded
by the CGIAR Research program on Grain
Dilution Table 3: Correlations between the different parameters studied Legumes and Dryland Cereals (GLDC).
Quantification
by ICP-OES A Ch1 Ch3 Fe Zn Se P Mn K Ni Cu Ca Ba Mg %Pr
Inductively Coupled Plasma-
Fe -,122* ,422** ,147* 1
Modified HNO3/H2O2 method Optical Emission Spectroscopy.(ICP-OES)
Zn -,243** ,164** ,245** ,021 1 BIBLIOGRAPHIC REFERENCES
Se -,041 ,171** ,005 -,088 -,025 1
Biochemical characterization P -,042 -,115* ,071 ,139* -,068 -,251** 1 Williams P.C. and Singh U. (1987). Nutritional quality and the
Estimation of crude protein (NX6.25) was done by the Kjeldahl Mn -,166** ,126* ,122* ,173** ,340** ,096 -,176** 1 évaluations of quality in breeding programmes. In: Saxena
MC, Singh KB (eds) The chickpea. CAB International,
method. K ,074 -,005 ,084 ,026 ,169** ,098 -,190** ,241** 1
Ni -,086 -,215** ,003 -,110 ,102 -,123* ,179** ,067 -,178** 1 Wallingford, pp 329–390.
Statistical analysis (SPSS) Cu ,055 -,033 -,153** -,179** -,024 ,021 -,297** ,004 ,203** -,048 1
Florinda F., Federica C., Autilia C., Tiziana G., Donatella A.,
Descriptive statistics Ca ,021 -,207** -,104 ,030 ,097 -,298** ,053 ,119* ,107 ,199** -,002 1
Marisa D. M., Massimo Z., Raffaele C., Filomena N.
(2013).Polyphenol composition and antioxidant activity of
Analysis of variance (ANOVA) using Duncan's HSD (α = 0.05) Ba ,064 -,279** -,143* -,156** ,051 ,127* -,169** ,512** ,174** ,260** ,270** ,130* 1
different grass pea (Lathyrus sativus), lentils (Lens culinaris),
Correlations in pairs between the different parameters Mg -,198** ,233** ,128* -,002 ,272** ,073 -,176** ,412** ,009 -,010 ,098 -,055 ,144* 1
and chickpea (Cicer arietinum) ecotypes of the Campania
%Pr ,183** -,208** -,065 0,118* -0,21** -0,18** 0,26** -0,17** -0,1 0,02 -0,12* -0,04 -0,06 -0,11 1
studied. *Correlation is significant at the 5% level; ** Correlation is highly significant at the 1% level region (Southern Italy) 2013.

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