Quality Traits, Measurements and Possible Breeding Methods to Improve the Quality Traits of Kabuli Type Chickpea (Cicer arietinum L.).

Aliyi Robsa Shuro

Abstract

 

 

Accepted 15^th May, 2017.

 

Chickpea is an excellent source of proteins, carbohydrates, dietary fiber, minerals and vitamins. There is a growing interest in consumption of chickpea for promoting healthy diet and reducing risk of some diseases and other health problems. Chickpea when consumed with cereals provide balanced amino acids in the diet because, like other pulses, it is high in lysine but limited in sulfur-containing amino acids (methionine and cysteine), while cereals are limited in lysine and rich in sulfur-containing amino acids. The information presented here showed the potential nutritional importance of chickpea and its role in improved nutrition and health. It is an affordable source of protein, carbohydrates, minerals and vitamins, dietary fiber, foliate, β-carotene and health promoting fatty acids.

Keywords: chickpea (Cicer arietinum L.), Kabuli

Tweet