Variation among physical, chemical and technological properties in three Sicilian cultivars of Chickpea (Cicer arietinum L.)

Summary Three Sicilian chickpea cultivars (‘Calia’, ‘Etna’ and ‘Principe’) were evaluated for physical, chemical and technological properties. Whereas no substantial differences were ascertained on seeds chemical composition, the cultivars greatly differed in terms of seed size, specific surface area (SSA) and seed coat incidence. These last two properties affected the technological properties of the seeds. In particular, a high SSA (‘Calia’) contributed to a faster softening, whilst a great coat thickness (‘Etna’) delayed both hydration and softening rate. The time required to obtain an acceptable firmness (cooking time) was greatly reduced by presoaking the seeds in salt solution (0.5% NaCl or NHCO 3 ). ‘Calia’ required the lowest cooking time when soaked in distilled water or in 0.5% NaCl. Presoaking seed in NaHCO 3 allowed halving the cooking time in all cultivars.