BIBLIOGRAPHY DUGUIANG, JOEL A. MAY 2010....
BIBLIOGRAPHY
DUGUIANG, JOEL A. MAY 2010. Postharvest and Processing Qualities of
Chickpea (Cicer arietinum L.) Harvested at Different Maturity Indices Under La Trinidad,
Benguet Condition , Benguet State University, La Trinidad Benguet.
Adviser; Fernando R. Gonzales, PhD.
ABSTRACT
This study was conducted to; determine the postharvest and processing qualities of
chickpea harvested at different maturity indices and identify the chickpea cultivar that has
better postharvest and processing qualities when harvested at different maturity indices.
Results of the study showed significant differences between the variety and maturity
index with regards to germination test, days from planting to harvesting, weight of 100
seeds, Dhal milling percentage, cookability of whole seeds and Dhal; and on the number of
days from cooking to initial fungal development of Dhal and whole seeds.
Desi type variety ICCV 06102 harvested at yellow pod stage had significantly higher
germination percentage, ICCV 953 34 harvested yellow green pod stage were significantly
earlier to be harvested. The latest seed to show initial fungal development on cooked Dhal
and whole seeds were harvested at yellow brown pod stage. On the sensory evaluation,
ICCV92311 and 95334 harvested at yellow pod stage had the highest general acceptability
in term of color, smell and texture. ICCV 07307 harvested at yellow brown pod stage had
the highest weight of 100 seeds and the highest Dhal milling percentage. ICCV 93954 had
the highest cookability rating for Dhal which were harvested at yellow green pod stage.
Based on the results, it is therefore recommended that for postharvest and processing
is concerned, chickpea should be harvested at yellow pod stage and yellow brown pod stage
and to grow the Kabuli type variety ICCV 92311 and ICCV 95334 for these varieties had
the best sensory evaluation and latest fungal development. ICCV 07307 harvested at yellow
brown pod stage is also recommended for higher milling (Dhal) percentage.
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TABLES OF CONTENTS
Page
Bibliography. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . i
Abstract . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . i
Tables of Contents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iii
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
REVIEW OF LITERATURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
MATERIALS AND METHODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
RESULTS AND DISCUSSION
Germination Test (%) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Days from Planting
to Harvesting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Weight of 100 Seeds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Dhal Milling Percentage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Cookability of the Whole Seeds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Cookability of Dhal . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Days from Cooking to Initial Fungal
Development (whole grain) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Days from Cooking to Initial Fungal
Development (dhal) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Sensory Evaluation (whole grain) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Sensory Evaluation (dhal) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
iii
SUMMARY, CONCLUSIONS AND RECOMMENDATION
Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Recommendation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
LITERATURE CITED . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
APPENDICES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
iv
INTRODUCTION
La Trinidad Valley is one of the thirteen Municipalities of Benguet, with sixteen
barangays. It is the capital town and has the most population in the province.
Chickpea production in the locality has never been introduced. This plant can be
described as “plants with stems that are branched, erect or spreading, sometime shrubby
much branched, 0.2-1m tall, glandular pubescent, olive, dark, green or bluish green in
color. Root system is robust, up to 2 m deep, but major portion up to 60 cm leaves
inparipunnate, glandular-pubescent with 3-8 pairs of leaf lets, margin serrate, apex
acuminate to aristate, base cuneate. Flower solitary, sometimes 2 per inflorescence,
corolla white, pink purplish, blue .2 cm long. The staminal column is diadelphous and the
ovary sessile, inflated and pubescent “(Duke, 1981; Cubero 987, Vander Maesen, 1987).
Pod rhomboid ellipsoid, 1 to 2with 3 seed as a maximum, and inflated, glandular-
pubescent. Seed color cream, yellow, brown, block, or gray, rounded to angular, seed
coat smooth or wrinkled, or tuberculated lateral compressed with a median groove around
2/3 of the seed anterior bend; germination cryptocotylar.
Chickpea is the one of the most important legumes. It is the good source of folate,
rich in protein and high in dietary fiber, thus an excellent of healthy food. The name
chickpea was derived ultimately from the Latin name cicer through the French chiche.
Garbanzo bean which is also another term for chickpea came from the Spanish language
Vander Maesen (1972) believes that the species originated in the southern Caucus and
Northern Persia. However, Ladizinsky (1975) reported the center of origin to be the
southern Turkey.” botanical and archeological evidence show that chickpeas where first
domesticated in the Middle east and where widely cultivated in India, Mediterranean
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
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area, the Middle East and Ethiopia since antiquity. Brought to the new world, it is now
important in Mexico, Argentina, Chile, Peru, and the US, also imported in Australia. The
species are mort abundant in Turkey, Iran, Afghanistan, and Central Asia” (Duke, 1981).
India contributes 75% of the total world population of chickpea followed by turkey and
Pakistan (Singh et al., 1987).
The result of the study will serve as a guide to perspective growers, producers,
and propagators of chickpea and could also help to enhance their knowledge, skills and
understanding regarding chickpea production and postharvest characteristic. By doing so,
this will encourage them to discover new farming systems or procedure that can be
further modified for better production. These will also become good endeavors on the
parts of the farmers in promoting and giving utmost importance to recent innovation and
technologies in the production will eventually an income generating activity and a way to
maximize the yield per area ventures or enterprise for the farmers. Likewise, this study
will also serve as a guide and reference for the researchers for further conduct of
researches and studies pertaining chickpea production and postharvest characteristics in
our locality.
The objectives of the study were to determine the postharvest and processing
qualities of chickpea harvested at different maturity indices and to identify the chickpea
cultivar that has better postharvest and processing qualities when harvested at different
maturity indices.
This study was conducted at the Balili Experimental Station of the Benguet State
University, La Trinidad, Benguet from November 2009 to March 2010.
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
3
REVIEW OF LITERATURE
Description of Chickpea
Chickpea (Cicer arietinum L.) is grown in tropical, sub-tropic and temperate
regions. It is self-pollinatedcrop, cross-pollination is rare: only 0-1% is reported (Singh,
1987; Smithson et.al., 1985). Grown usually as a rain fed and it is a cool weather crop
and a dry climate crop in semi-arid regions. Optimum conditions include 18-26 degree
Celsius day and 21-229 degree Celsius night temperate and annual rainfall of 600-1000
mm. it is a small bushy annual plant. It is approximately grown at about 1-2ft (30-60cm.)
tall. The root system is well developed and usually include central strong tap root with
numerous lateral branches that spreads out in all directions at the upper layer of the soil.
The stem is generally grayish in appearance and is branched with one terminal leaflet.
However, the number as well as the size of leaflet varies in different sizes. The leaflets of
pinnate leaves are small and have serrated edges. The leaves also vary in colors; some ate
green while others are dark or green. Certain type possesses leaflets with red margins
(Singh, 1987).
Further, the flowers are typical pappilionaceous consisting of five petals and
sepals of the standard; the pod is about 2 cm long and usually contains two seeds. A
single plant produces about 50to 150 pods. Seeds are spherical in shape, wrinkled and
with pointed beak. The seed vary in size as well as in color which vary from white, light
brown, yellowish orange, brown, dark brownish and with a little bluish tinge. The seed
coat may be smooth or puckered or wrinkled. The cotyledons are thick and yellowish in
color (Singh, 1987).
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
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Importance and Uses of Chickpea
Chickpea is valued for its nutritive seeds with high protein content, 25.3-28.9%,
after dehulling (Hulse, 1991). Chickpea seeds are eaten fresh as green vegetables,
parched, fried, roasted, and boiled; as snack food, sweet and condiments; seeds are
ground and the flour can be used as soup, dhal, and to make bread; prepared with pepper
salt and lemon it is serve as a side dish (Saxena, 1990). Dhal is the split chickpea without
its seed coat, dried and cooked into thick soup or ground into flour for snack and
sweetmeats. ‘Sprouted seeds are eaten as vegetable or added to salads young plants and
green pods are eaten like spinach. An animal feed is another use of chickpeas in many
suitable for plywood. Gran husk, and green or dried stems and leaves are used for stock
feed; whole seed may be milled directly for feed. Leaves are said o yield an indigo like
dye. In Chile, a cooked chickpea-milk (4:1) mixture was a good for feeding infants,
effectively controlling diarrhea. Chickpeas yield 21% starch suitable for textile sizing,
giving a light finish to silk, wool and cotton cloth” (Duke, 198).
Medicinal applications include use of aphrodisiac, bronchitis, catarrh, cutamenia,
cholera, constipation, diarrhea, dyspepsia, flatulence, snake bit, Sunstroke, and warts.
Acids are supposed to lower the blood cholesterol levels. Seeds are considered antibilous
(Duke, 1981).
Climatic Requirements
Chickpea can thrive on a sunny site in cool, dry climate on well-drained soils and
grows on residual moisture in the post-rainy seasons of sub-tropical winter or spring of
Northern Hemisphere. “Generally chickpea can grow on heavy black soil or red soils
with PH of 5.5-8.6 frost hailstones or under snow cover”. Daily temperature fluctuations
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
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are desired with cold night with dew fall. Relative humidity of 21-41% is optimum for
seed setting. In virgin sandy soil as for the first planting in heavier soils, inoculation is
said to increased yield by 10.62%. Although spoken as “day-neutral”, chickpea is a
quantitative long day pants, but flowers in every photoperiod (Smithson et al., 1985)
Proper Maturity Stage.
Good quality in fruits and vegetable are obtain when harvesting is done at the
proper stage of maturity (Pantastico, 1975). On the other hand, delayed harvest of fruits
and vegetables may increase their susceptibility to decay which results in poor quality
and hence low market value. Harvesting at the proper stage of harvesting will do much to
slow down the deterioration of quality (Bautista, 1990). It is found that commodity
harvested before the optimum stage of maturity has a poor quality which leads to early
deterioration. On the contrary, when commodity is harvested beyond the optimum
maturity, stage life is shortened.
Harvesting and Threshing
Chickpea mature 3-7 months and the leaves turn brown/yellow during maturity.
For dry seeds, the plants are harvested at maturity (Pantastico, 1975). On the other hand,
delayed harvest of fruits and vegetables may increase their susceptibility to decay which
results in poor quality and hence low market value. Harvesting at the proper stage of
harvesting will do much to slow down the deterioration of quality (Bautista, 1990). It is
found that commodity harvested before the optimum stage of maturity has a poor quality
which leads to early deterioration. On the contrary, when commodity is harvested beyond
the optimum maturity, stage life is shortened.
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
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Chickpea mature 3-7 months and the leaves turn brown/yellow during maturity.
For dry seeds, the plants are harvested at maturity or slightly earlier by cutting them close
to the ground or uprooting. The plant is staked in the field for a few days to dry and the
crop is threshed by trampling or beating with wood flails. The chaff is separated from the
grain by winnowing. Tall cultivars are suitable for mechanized harvesting in which case
combines can be used. Chickpeas are usually stored in bags, but are more subject to
insect damage then when stored in bulk. Proper cleaning, drying and aeration are
necessary to control seed beetles. A thin coating with vegetables oil can reduce storage
containers. Threshing is done either by beating the plant with stick or by trampling under
two feet bullocks.
Drying and Storage
Moisture content should be around 10-12% to prevent insect and other diseases
outbreaks in the storage. Because of their relative large seed sized, chickpea can be dried
slightly with ambient temperature and these through thin layers in a regular storage bin.
Storage system should be carefully fumigated before storing chickpea and all storage area
should be regularly monitored to identify potential problems early.
Postharvest Handling and Storage
Storage is an important operation in the marketing of crops. It regulates the supply
and demand of produce. According to Ware (1970). Loss from rot or decay is entire
different from physiological shrinking and it is after much more serious from the
economic stand point. It has been observed that the postharvest handling losses are much
greater than losses due to weeds and diseases (Pantastico, 1975). Losses due to improper
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
7
postharvest handling and storage of crop are high as 30-40%. When harvesting is not
handled properly, quality is decrease.
Landacan (1992), stated that postharvest losses can go as high as 50% due to the
fallowing factors; cultivar, storage of flower development at harvest, pre-harvest
environment practice imposed on the crop handling and transport losses of the crop occur
during peak of production where production fail to synchronized peak demands coupled
with depressed market quality.
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
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MATERIALS AND METHODS
Materials
The materials used in the study are seeds of chickpea, pesticides, weighing scale,
watering cans, Japanese hoe, farm tools, and other equipments.
Methods
The study was laid out in a randomized complete block design (RCBD) in
factorial arrangement with variety as factor A and maturity index as factor B. There were
three replications with three sample plants per treatment. The seeds were sown at 30 cm.
between rows and 20 cm between hills. Hilling-up operation was done one month from
planting. The treatments were as follows;
Factor A (Type of Cultivar)
‘DESI Type
‘KABULI’ Type
V1-ICCV93952
V4-ICCV92311
V2-ICCV93954
V5-ICCV95334
V3-ICCV06102
V6-ICCV07307
Factor B (Harvest Index)
P1 – Yellow green pod stage
P2 – yellow pod stage
P3 – yellow brown pod stage (from ICRISAT)
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
9
Data Gathered
1.
Germination test (%). This was taken one month from storage through
Petri dish method. this was computed using the formula;
Emergence Percentage (%) = Number of Seed Germinated x 100
Number of Seed Sown
2. Days from planting to harvesting. This was taken when 50% of the pods have
been harvested.
3. Weight of 100 seeds (grams). This was taken at 14% moisture content by
weighing the 100 seeds.
4. Dhal milling percentage (%). This was taken after milling by weighing the
Dhal seeds (dehusked split peas).
5. Cookability of dhal seeds. Increase in volume (v/v) after soaking in water for
24 hours and boiling for 25 minutes.
6. Days from milling to initial rotting (fungal development). This was the number
of days from milling to initial fungal development under ambient condition.
7. Days from cooking to initial fungal development. This was the number of days
from cooking to initial fungal development under ambient condition.
8. Cookability of dry seeds. Increase in volume (v/v) after soaking for 24 hours in
water and boiling for 25 minutes.
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
10
9. Sensory evaluation. A panel of 20 students and teachers were organized to taste
the cooked dhal and whole grain. The rating scales were the following;
Scale
Description
1 Like very much
2
Like moderately
3
Neither like nor dislike
4
Dislike moderately
5
Dislike very much
10. Photo documentation. This was taken through pictures during planting,
harvesting, and processing and during taste test. (Figures 1 to 7)
Figure 1. Overview of the experiment during the vegetative stage
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
11
Figure 2. Overview of the experiment at maturity stage
Figuer 3. Harvesting stage
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
12
Figure 4. Overview of Dhal and whole grain seeds before the sensory evaluation was
conducted
Figure 5. Fungal development of both dhal and whole grain seeds, 3 days from cooking
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
13
Figure 6. Pictures taken during the sensory evaluation of panelist and evaluators
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
14
Figure 7. Seed germination test preparation at the laboratory
11. Meteorological data. Temperature, Relative Humidity, and Rainfall. This was
records during the cropping season and to be taken at the BSU-PAGASA office.
Meteorological Data
Figure 8 shows the meteorological data, from November 2009 to March 2010,
taken from BSU- PAGASA station during the duration of the study. The temperature
ranged from 21.05°C on the month of December to 22.95°C on the month of February.
The month of November recorded a temperature of 22.2°C, month of February with
22.6°C and in the month of March with a temperature of 22.9°C.
The relative humidity recorded during the conduct of the study ranged from
82.75% on December to 88% on the month of January. The month of November had a
relative humidity of 84%, month of February with 84.5% and month of March with a
relative humidity of 86.75%.
There was no recorded rainfall during the duration of the study.
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
15
Figure 8. Meteorological data, from November 2009 to March 2010, taken from BSU-
PAGASA Station
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
16
RESULTS AND DISCUSSION
Germination Test (%)
Effect of variety. Table 1 show the germination percentage through Petri dish
method results shows that there were significant differences among the varieties tested.
Desi type variety ICCV 06102 had obtained the highest germination percentage followed
by ICCV 93952 with a mean of 94.67% and 94.44% respectively. ICCV 07307 a Kabuli
type variety attained the lowest germination percentage with a mean of 63.56% that was
Table 1. Germination test (%)
TREATMENT
MEAN (%)
Variety
ICCV 93952
94.44a
ICCV 93954
93.11a
ICCV 06102
94.67a
ICCV 92311
94.67b
ICCV 95334
70.22c
ICCV 07307
63.56c
Maturity index
Yellow green pod stage
77.68c
Yellow pod stage
89.33a
Yellow brown pod stage
83.89b
CV%
9.08
Means with a common letter are not significantly different at 5% by DMRT.
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
17
the same with the emergence percentage done in the field. Germination test was done in
seeds with 14% moisture content.
Effect of maturity index. The effect of maturity index showed significant
differences on the germination test. Chickpea seeds harvested at yellow pod stage had the
highest germination percentage with a mean of 89.33%. While chickpea variety ICCV
07307 harvested at yellow green pod stage had the lowest germination percentage with a
mean of 63.56%.
Interaction effect. Statistical analysis revealed that there were significant
differences observed between the two factors; variety and maturity index. Variety ICCV
06102 harvested at yellow pod stage attained the highest germination percentage with a
mean of 94.67 percent; while ICCV 07307 harvested at yellow green pod stage had the
lowest germination percentage with a mean of 63.56 percent (Figure 9).
Figure 9. Germination test
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
18
Days From Planting to Harvesting
Effect of variety. Table 2 shows that number of days from planting to harvesting
was not significantly affected by the varieties used. However Kabuli varieties ICCV
95334 were harvested earlier followed by Desi variety ICCV 93952 with a mean of 126
days and 126.56 days respectively. Kabuli variety ICCV 07307 and Desi ICCV 93954
were the latest to reach harvesting stage.
Table 2. Days from planting to harvesting
TREATMENT
DAYS
Variety
ICCV 93952
126.56a
ICCV 93954
128.54a
ICCV 06102
126.67a
ICCV 92311
126.67a
ICCV 95334
126.00a
ICCV 07307
128.44a
Maturity index
Yellow green pod stage
118.11c
Yellow pod stage
128.39b
Yellow brown pod stage
134.89a
CV%
2.47
Means with a common letter are not significantly different at 5% by DMRT
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
19
Effect of maturity index. There were significant effects noted on the maturity
index of pods as to the days from planting to harvesting. Chickpea harvested at yellow
green pod stage were the earliest to be harvested with those harvested at yellow brown
pod stage were harvested the latest.
Interaction effect. There were significant interaction effects noted between the
variety and maturity index on the days from planting to harvesting. ICCV 9533 harvested
at yellow green pod stage were the earliest to be harvested with those harvested after 118
day, while ICCV 07307 harvested at yellow brown pod stages (from ICRISAT) were the
latest to be harvested with a mean of 134.89 days.
Figure 10. Days from planting to harvesting
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
20
Weight of 100 Seeds
Effect of variety. Table 3 shows the weight of 100 seeds in grams as affected by
variety used. Large seeded Kabuli type ICCV 07307 had significantly higher weight with
34.60g/ 100 seeds, while small seeded Desi variety ICCV 93954 had the lowest weight
with seed weight of 25.69g per 100 seeds.
Thus, the result indicates that seed weight depends on the seed size. The bigger
the seed, the heavier the weight and the smaller it is, the lower the weight.
Table 3. Weight of 100 seeds
TREATMENT
WEIGHT (g)
Variety
ICCV 93952
27.46c
ICCV 93954
25.69d
ICCV 06102
27.62c
ICCV 92311
31.39b
ICCV 95334
33.83a
ICCV 07307
34.60a
Maturity index
Yellow green pod stage
30.06a
Yellow pod stage
30.04a
Yellow brown pod stage
30.19a
CV%
2.47
Means with a common letter are not significantly different at 5% by DMRT
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
21
Moreover, Muehbaver and Singh 1987, Poniedziaklek et.al. 1996 said that in Poland,
minimum Kabuli type seed weight (100) is about 495g especially to the large seeded
Kabuli chickpea, whereas Desi type, a small seeded has a minimum weight of 245g per
1000 seeds, cited by Poniedzialeh, 2005.
Effect of maturity index. Results show that there were no significant differences
observed on the weight of 100 seeds (gram) as affected by maturity index. However
Chickpea seeds harvested at yellow brown pod stage (from ICRISAT) had the heaviest
seed weight of 30.19g while chickpea harvested at yellow green pod stage and yellow
pod stage had comparable means of 30.06g and 30.06g respectively.
Interaction effect. There were significant interaction effects noted between the
variety and maturity index on the weight of 100 seeds. ICCV 07307 a big seeded Kabuli
type harvested at yellow brown pod stage produced the heaviest weight of 100 seeds with
a mean of 34.60 grams while ICCV 93954 harvested at yellow pod stage obtained the
lowest weight of 25.69 grams for 100 seeds (Figure 11).
Figure 11. Weight of 100 seeds (g)
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
22
Dhal Milling Percentage
Effect of variety. The Dhal milling percentage (Table 4) was significantly affected
by the different varietiea used. Large seeded Kabuli type variety ICCV 07307 with higher
weight, and thinner seed coat had significantly higher Dhal milling percentage with a
mean of 90.64%. Desi type varieties on the other hand, had smaller seeds, lesser weight,
and thicker seed coat, had the lowest Dhal milling percentage with ICCV 93952 having
the lowest with a mean of 81.74%.
Table 4. Dhal milling percentage
TREATMENT
WEIGHT (%)
Variety
ICCV 93952
81.74c
ICCV 93954
81.94c
ICCV 06102
82.60c
ICCV 92311
89.30b
ICCV 95334
89.59ab
ICCV 07307
90.64a
Maturity index
Yellow green pod stage
85.28b
Yellow pod stage
86.04ab
Yellow brown pod stage
86.58a
CV%
1.50
Means with a common letter are not significantly different at 5% by DMRT
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
23
Effect of maturity index. Results show that there were significant differences on
the Dhal milling percentage as affected by maturity. Chickpea seeds harvested at yellow
brown pod stage (from ICRISAT) significantly the highest Dhal milling percentage with
a mean of 86.58%, while chickpea seeds harvested at yellow green pod stage had the
lowest Dhal milling percentage with a mean of 85.28%.
Interaction effect. There were significant interaction effects observed between
variety and maturity index with regards on the Dhal milling percentage. ICCV 07307
harvested at yellow brown pod stage had significantly higher Dhal milling percentage
with a mean of 90.64%, while chickpea seeds from ICCV 93952 harvested at yellow
green pod stage had the lowest Dhal milling percentage with a mean of 81.74% (Figure
12).
Figure 12. Dhal milling percentage
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
24
Cookability of Whole Seeds
Effect of variety. Table 5 shows significant statistical differences among the
varieties on the cookabilty of the whole seeds. Chickpea seeds weighing 100 grams were
soaked in 200 grams water for about 24 hours overnight then measured for the increased
in volume and boiled for 25 minutes then measured again for the increased in volume. A
Kabuli variety which has bigger seeds was significantly higher increased in volume.
ICCV 95334 had the highest with a mean of 106.22% by volume while Desi type ICCV
06102 had the lowest increased by volume with a mean of 101.67%.
Table 5. Cookability of whole grain seeds
TREATMENT
MEAN(v/v)
Variety
ICCV 93952
105.78a
ICCV 93954
106.00a
ICCV 06102
11.67b
ICCV 92311
103.44ab
ICCV 95334
106.22a
ICCV 07307
103.78ab
Maturity index
Yellow green pod stage
105.83a
Yellow pod stage
105.44a
Yellow brown pod stage
102.17b
CV%
3.14
Means with a common letter are not significantly different at 5% by DMRT
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
25
Effect of maturity index. Cookability of dry seeds was significantly affected by
maturity index used as shown in table 5. Chickpea seed harvested at yellow green pod
stage had the highest increased by volume with a mean of 105.83 compared with
chickpea harvested at yellow brown pod stage (from ICRISAT) which had the lowest
increased by volume with a mean of 102.17%.
Interaction effect. Significant differences were observed on the cookability of the
whole seeds as affected by variety and maturity index. Variety ICCV 95934 harvested at
yellow green pod stage had the highest increased in volume or cookability while ICCV
06102 harvested at yellow brown pod stage had the lowest cookability percentage (Figure
13)
.
Figure 13. Cookability of whole seeds
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
26
Cookability of Dhal
Effect of variety. The cookability of Dhal was presented in Table 6. Result shows
that there were significant differences among the varieties of chickpea studied. ICCV
93954 a Desi type variety had the highest cookability of the Dhal with a mean of 100%
increased by volume; while ICCV 07307 a Kabuli type variety had the lowest cookability
of Dhal with a mean of 95.33% increased by volume.
Table 6. Cookability of dhal seeds
TREATMENT
MEAN(v/v)
Variety
ICCV 93952
99ab
ICCV 93954
100a
ICCV 06102
99.11ab
ICCV 92311
98.11b
ICCV 95334
99.33ab
ICCV 07307
95.33c
Maturity index
Yellow green pod stage
98.89a
Yellow pod stage
98.56a
Yellow brown pod stage
98.00a
CV%
1.72
Means with a common letter are not significantly different at 5% by DMRT
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
27
Effect of maturity index. There were no significant differences noted for
cookability of Dhal as affected by maturity index. However, Chickpea harvested at
yellow green pod stage had higher cookability of Dhal with a mean of 98.89% while Dhal
harvested at yellow brown pod stage had the lowest cookability with a mean of 98%
increased by volume.
Interaction effect. There were significant interaction effect noted between the
variety and maturity index on the cookability of the Dhal seeds. ICCV 93954 a Desi
variety harvested at yellow green pod stage obtained the highest cookability of the Dhal
with a mean of 100% increased by volume, while ICCV 92311 a Kabuli type, on the
other hand harvested at yellow brown pod stage (from ICRISAT) had the lowest
cookability of Dhal with a mean of 98.11% increased by volume (Figure 14)
Figure 14. Days from cooking to initial fungal development (Dhal)
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
28
Days from Cooking to Initial Fungal Development (whole grain)
Effect of variety. Table 7a shows that there were significant differences among
the varieties of chickpea grown on the days from cooking to initial fungal development.
ICCV 95334 a Kabuli type variety were the latest to show initial fungal development
with a mean of 3 days under ambient condition; while Desi type ICCV 93952 were the
earliest to show initial fungal development with a mean of 2.33 days.
Table 7a. Days from cooking to initial fungal development (whole grain)
TREATMENT
DAYS
Variety
ICCV 93952
2.33b
ICCV 93954
2.67ab
ICCV 06102
2.89a
ICCV 92311
2.89a
ICCV 95334
3.00c
ICCV 07307
2.44c
Maturity index
Yellow green pod stage
2.61b
Yellow pod stage
2.56a
Yellow brown pod stage
2.94a
CV%
11.23
Means with a common letter are not significantly different at 5% by DMRT
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
29
Effect of maturity index. The effect of maturity index on the days from cooking to
initial fungal development was significant. Chickpea seeds harvested at yellow green pod
stage were the earliest to have initial fungal development, while chickpea seeds that were
harvested at yellow brown pod stage were the latest to initiate fungal development with a
mean of 2.94 days.
Interaction effect. There were no significant interaction effects of variety and
maturity index on the number of days from cooking to initial fungal development of
whole grain chickpea seeds.
Days from Cooking Dhal to Initial Fungal Development
Effect of variety. Table 7b shows that there were significant differences on the
days from cooking dhal to initial fungal development as affected by variety. Cooked
seeds of ICCV a 95334 Kabuli type variety were the earliest to initiate fungal
development with a mean of 2.11 days, while cooked seeds of ICCV 92311 also a Kabuli
type were the latest to initiate fungal development on cooked dhal with a mean of 3 days.
Bayugan and Salda (1985) reported that decay, shriveling and discoloration are
condition that developed during storage which influences the general appearance of the
commodity.
Effect of maturity index. The difference in the number of days from dhal cooking
to initial fungal development as affected by maturity index was not significant. However,
chickpea seeds harvested at yellow green pod stage were the earliest to initiate fungal
development after 2.56 days.
Interaction effect. There were significant differences on the days from cooking to
initial fungal development as affected by variety and maturity index. ICCV 95334 a
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
30
Kabuli type were harvested at yellow green pod stage were the earliest to initiate initial
fungal development on cooked dhal of 2.11 days, while ICCV 92311 also a Kabuli type
chickpe harvested at yellow brown pod stage and yellow pod stage were the latest to
show initial fungal development on cooked dhal of 3 days respectively (Figure 14).
Table 7b. Days from cooking to initial fungal development (Dhal)
TREATMENT
DAYS
Variety
ICCV 93952
2.89ab
ICCV 93954
2.89ab
ICCV 06102
2.67b
ICCV 92311
3.00a
ICCV 95334
2.11c
ICCV 07307
2.22c
Maturity index
Yellow green pod stage
2.56a
Yellow pod stage
2.67a
Yellow brown pod stage
2.67b
CV%
11.23
Means with a common letter are not significantly different at 5% by DMRT
Sensory Evaluation (Whole Grain)
Color. Concerning the color of the prepared cooked chickpea seeds, out of 20
student and teachers panel evaluators, 65% of them ‘like very much’ the color of Kabuli
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
31
variety ICCV 92311 and ICCV 95334 which were both harvested at yellow pod stage.
While 35% of the evaluators stated that they ‘neither like nor dislike’ the color of Desi
variety ICCV 06102 which were both harvested at yellow green pod stage.
Smell. As to the smell, evaluators ‘like very much’ the smell of the Kabuli variety
ICCV 95334 and ICCV 07307. However, 35% of the 20 evaluators stated that they
‘dislike moderately’ the smell of Desi variety ICCV 95334 which was harvested at
yellow brown pod stage.
Texture. On the texture of the cook chickpea seeds, 65% of the evaluators ‘like
very much’ the texture of Kabuli variety ICCV 95334 which was harvested at yellow pod
stage. ICCV 07307 also a Kabuli type variety harvested at yellow green pod stage and
yellow brown pod stage 40% of the evaluators said that they neither like nor ‘dislike’ the
texture.
Taste. Prepared cooked chickpeas seeds (whole grain) were tasted by 20 panels of
student and teachers. Chickpea seeds were soaked in water for 24 hours overnight and
cooked for 25 minutes without salt then put in a plastic cup when cooked. Out of 20
evaluators 75% of them ‘like very much’ the taste of the Kabuli variety ICCV 92311and
ICCV 95334 which were both harvested at yellow pod stage. While Desi variety ICCV
93954 harvested at yellow green pod stage, 40% of the evaluators were tasted it as
‘dislike moderately’.
General acceptability. Concerning the general acceptability of the cooked
chickpea seeds. Results showed that chickpea variety ICCV 92311 and ICCV 95334
which were both harvested at yellow pod stage obtained the highest acceptability rating
as perceived by the evaluators and that they ‘like very much’, While Desi variety ICCV
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
32
93954 and ICCV 06102 had lower acceptability rating of ‘dislike moderately’ by the
evaluators.
Sensory Evaluation of Cooked Dhal
Color. Generally, the majority of the evaluators ‘like the color’ of the Desi and
Kabuli type cooked dhal, Kabuli ICCV 92311 and ICCV 95334 were judged as ‘like very
much’ in terms of color by the evaluators and these were both harvested at yellow pod
stage. While 60% of 20 evaluators judged as dislike moderately Desi variety ICCV 9395
4 harvested at yellow green pod stage.
Smell. On the smell of cooked Dhal chickpea seeds, Kabuli ICCV 07307
harvested at yellow green pod stage were 70% of the evaluators judged that they ‘dislike
very much’ the smell. While Desi varieties ICCV 93952 harvested at yellow pod stage
were judged ‘like very much’ by the evaluators.
Texture. On the texture of the cooked chickpea seeds 55% of the evaluators ‘like
very much’ the texture of Kabuli variety ICCV 92311 which was harvested at yellow pod
stage, while 70% of the evaluators ‘dislike moderately’ the texture of ICCV 07307 also a
Kabuli variety harvested at yellow green pod stage and yellow brown pod stage.
Taste. Concerning the taste of the Dhal cooked chickpea the majority of the
evaluators like the taste. However Kabuli variety ICCV 95334 and ICCV 92311 were
judged as ‘like very much’ by the evaluators and these were both harvested at yellow pod
stage. While Desi variety ICCV 93954 and ICCV 06102 were both judged as 50% of the
evaluators were ‘dislike moderately’ the taste and these were both harvested at yellow
green pod stage.
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
33
Table 8a. Sensory evaluation (whole grain)
COLOR
SMELL TEXTURE TASTE ACCEPTABILITY
1 P1
2
3
2
2
2
P2
2
3
2
2
2
P3
2
3
2
2
2
V2 P1
2
4
2
4
4
p2
2
3
2
2
2
P3
2
3
2
2
2
V3 P1
3
3
2
3
4
P2
2
2
2
2
2
P3
2
2
2
2
2
V4 P1
2
2
2
2
2
P2
1
2
2
2
1
P3
2
2
2
2
2
V5 P1
2
2
2
2
2
P2
1
1
1
1
1
P3
2
2
2
2
2
V6 P1
2
2
3
2
2
P2
2
2
2
2
2
P3
2
1
3
2
2
Scale
Description
1 Like very much
2
Like moderately
3 Neither like nor dislike
4
Dislike moderately
5
Dislike very much
General acceptability. The overall Dhal quality was measured on their general
acceptability as shown in table 8b. Dhal chickpea Kabuli ICCV 92311 were rated 1 (like
very much), and these was harvested at yellow pod stage; while Desi ICCV 93954 was
rated 3 (neither like nor dislike) and these was harvested at yellow green pod stage.
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
34
Table 8b. Sensory evaluation (dhal)
TREATMENTS COLOR SMELL TEXTURE TASTE ACCEPTABILITY
V1 P1
3
2
3
3
2
P2
2
1
2
2
2
P3
3
2
3
2
2
V2 P1
4
2
2
4
3
p2
2
2
2
2
2
P3
2
2
2
2
2
V3 P1
3
2
2
4
2
P2
2
2
2
2
2
P3
2
2
2
2
2
V4 P1
2
2
2
2
2
P2
1
3
1
1
1
P3
2
2
2
2
2
V5 P1
2
4
3
2
2
P2
1
2
2
2
2
P3
2
3
2
1
2
V6 P1
2
5
4
2
2
P2
2
4
3
2
2
P3
2
4
4
2
2
Scale
Description
1 Like very much
2 Like moderately
3 Neither like nor dislike
4 Dislike moderately
5 Dislike very much
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
35
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
The study was conducted to determine the postharvest and processing qualities of
chickpea harvested at different maturity indices and to identify the chickpea cultivar that
has better postharvest and processing qualities when harvested at different maturity
indices. The study was conducted at the Balili Experimental Station of the Benguet State
University, La Trinidad Benguet from November 2009 to December 2010.
Results showed significant differences between the variety and maturity index.
On the germination test through Petri dish method Desi type variety ICCV 06102
harvested at yellow pod stage obtained the highest germination percentage while Kabuli
variety ICCV 07307 harvested at yellow green pod stage, had the lowest germination
percentage. For the number of days from planting to harvesting Kabuli variety ICCV
95334 harvested at yellow green pod stage were the earliest to reach harvesting stage
while Desi type variety ICCV 93952 had the longest duration to harvesting.
ICCV 07307 a Kabuli type variety harvested at yellow brown pod stage had the
heaviest weight of 100 seeds; while ICCV 93954 harvested at yellow green pod stage had
the lightest weight of 100 seeds.
With regards to the Dhal milling percentage, result revealed that Kabuli type
variety ICCV 07307 harvested at yellow brown pod stage had the highest Dhal milling
percentage. However on the cookability of the whole seeds and Dhal (split remove seed
coat) Kabuli variety ICCV 95334 harvested at yellow green pod stage had the highest
cookability of the dry seeds; while Desi variety ICCV 93954 had the highest cookability
percentage of Dhal seeds.
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
36
As to the number of days from cooking to initial fungal development of the
whole grain and the Dhal, both Kabuli type varieties ICCV 95334 and ICCV 92311 were
the latest to initiate initial fungal development and these were harvested both at yellow
brown pod stage, while ICCV 95334 were the earliest to initiate fungal development on
the cooked Dhal.
On the evaluation of the whole grain and the Dhal, concerning the color, smell,
texture, and the general acceptability, Kabuli type variety ICCV 92311and ICCV 95334
were judged as ‘liked very much’ in color, texture, and taste by the majority of the
evaluators and had a General acceptability on the whole grain and Dhal; both were
harvested at yellow pod stage. Desi type variety ICCV 93954 was judged as ‘dislike
moderately’ by the evaluators and were harvested at yellow green pod stage.
Conclusion
Based on the results presented and discussed, Kabuli type variety ICCV 07307
had the heaviest 100 seeds weight and had the highest Dhal milling percentage harvested
at yellow brown pod stage (from ICRISAT). ICCV 95334 had the highest cookability
percentage of whole grain and were the latest to initiate initial fungal development when
harvested at yellow green pod stage and yellow brown pod stage. On the sensory test
Kabuli type variety ICCV 95334 and ICCV 92311 were rated like very much in terms of
the color, texture, taste and general acceptability; while on the germination test done
through Petri dish method Desi variety ICCV 06102 harvested at yellow pod stage had
the highest germination percentage.
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
37
Recommendation
Based on the results and findings of this study, it is therefore recommended that,
for postharvest and processing, chickpea should be harvested at yellow pod stage and
yellow brown pod stage and to grow the Kabuli type variety ICCV 92311 and ICCV
95334 for these varieties had the best sensory evaluation and latest fungal development.
ICCV 07307 harvested at yellow brown pod stage is also recommended for higher
milling (Dhal) percentage.
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
38
LITERATURE CITED
BAUTISTA, O.K. 1990. Postharvest Technology for Southeast Asian Perishable. University of
the Philippines College of Agriculture and Technology Learning and Resource Center.
College Los Baños P. 302.
CUBERO, J.I. 1987. Morphology of Chickpea Pp. 35-66. In: M.C. SAXENA and K.B. SINGH
(eds.) The Chickpea. CAB. International, Wallingford, Oxon, OX0 8De, UK.
DUKE, J.A. 1981. Handbook of legumes of world Economics Importance. Plenum Press, New
York. Pp. 52-57.
HULSE, J.H. 1991. Nature, Composition and Utilization of Grain Legumes. In: Uses of Tropical
Legumes: Proceedings of a Consultants’ Meeting, 27-30 march 1989, ICRISAT Center.
ICISAT, Patancheru, A.P. 502 324, India. Pp. 11-27.
LANDACAN, J.S. 1992. In-vitro opening and postharvest of selected chrysantimum cut flowers.
BS Thesis. Benguet State University, La Trinidad, Benguet P.3.
LADIZINSKY, G. 1975. A new Cicer from Turkey. Notes of the Royal Botanic Garden
Edinburgh 34: 201-202.
PANTASTICO, E.B. 1975. Postharvest Physiology, Handling and Utilization of Tropical and
Sub-tropical Fruit and Vegetables. West Point Connecticut: AVI Pub Co. Inc. P. 560.
SAXENA. 1990. Some Recent Development in the Understanding and improvement of Cicer
and Lens. P. 613623. In: RJ Summerfield and A.H. Bunting (eds.), Advances in Legume
Science. Proceedings of the International Legume Conference, Kew, 31 July-4 August
1978, held under the auspices of the Royal Botanic Garden, kew, the Missouri Botanical
Garde, and the University of Reading, UK.
SINGH, K.B. R.S. MALHOTRA, M.H. Halila, E.J. KNIGHT and M.M. VERMA. 1987. Current
status and future strategy in breeding chickpea for resistance to biotic and a biotic
stresses. P. 572-59. In: F.J. MUELBAUER and W.J KAISER (eds.), Expanding the
Production and Use of Cool Season Food Legumes. Kluwer Academic Publishers.
Dordrecht, The Netherlands.
SMITHSON, J.B., J.A. Thompson and R.J. Summerfield. 1985. Chickpea (Cicer arietinum L.).
p.312-390. In: R.J. Summerfield and E.H. Roberts (eds.), Grain legume Crops. Collins,
London, UK.
VANDER MAESEN L.J.G. 1972. A Monograph of the Genus with Special Reference to
Chickpea (Cicer arietinum).
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
39
VANDER MAESEN, L.J.G. 1987. Cicer L. Origin, History and Taxonomy of Chickpea. P.11-
34. in: M.C. Saxena and K.B. Singh (ed.), The Chickpea. C.A.B. International Cambrian
News Ltd., Aberystwyth, UK.
WARE, G.W. 970. Vegetable Crop. Illinois; the Interstate Printer and Pub. Inc. P. 4.
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
40
APPENDICES
Appendix Table 1. Germination test (%)
TREATMENT
REPLICATION
TOTAL
MEAN
I
II
III
V1 P1
94
86
94
274
91.3
P2
94
100
96
290
96.7
P3
98
94
94
286
95.3
V2 P1
84
94
94
272
90.7
P2
98
96
94
288
90.7
P3
96
90
94
280
93.3
V3 P1
98
90
90
278
92.7
P2
94
92
100
286
95.3
P3
94
94
100
288
96.0
V4 P1
92
92
86
270
90.0
P2
88
82
84
254
84.7
P3
86
84
80
250
83.3
V5 P1
48
60
36
144
48.0
P2
88
84
92
264
88.0
P3
74
82
68
224
74.7
V6 P1
36
54
70
162
54.0
P2
86
74
68
228
76.0
P3
58
80
44
182
60.7
ANALYSIS OF VARIANCE
SOURCE OF DEGREES SUM OF MEAN OF COMPUTED TABULAR F
VARIATION
OF
SQUARES SQUARES
F
FREEDOM
0.05
0.01
Block
2
1168.00 686.94
11.89
Variety (A)
5
8253.10
1650.62 28.57*
<.00
Planting
2
1203.10 601.56
10.41 ns
0.0003
Distance (B)
A X P
10
2221.78 222.17
3.85*
0.0013
Error
34
2080.00
57.78
TOTAL
53
13758.00
* - Significant
Coefficient of variation = 9.1%
ns – Not significant
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
41
Appendix Table 2. Days from planting to harvesting
TREATMENT
REPLICATION
TOTAL
MEAN
I
II
III
V1 P1
117
120
116
353
`117
P2
127
123
126
376
125.3
P3
138
134
138
399
133
V2 P1
116
123
117
356
118.7
P2
128
134
128
390
130
P3
134
138
138
410
136.7
V3 P1
117
116
122
355
118.3
P2
128
126
123
377
125.7
P3
138
134
136
408
136
V4 P1
121
117
116
354
118
P2
134
130
126
390
130
P3
134
134
128
396
132
V5 P1
119
116
117
352
117.3
P2
124
134
126
384
128
P3
130
134
134
398
132.7
V6 P1
116
123
117
356
118.7
P2
134
134
126
394
131.3
P3
134
134
138
406
135.3
ANALYSIS OF VARIANCE
SOURCE OF DEGREES SUM OF MEAN OF COMPUTED TABULAR F
VARIATION
OF
SQUARES SQUARES
F
0.05
0.01
FREEDOM
Block
2
2736.10
180.94
16.28
Variety (A)
5
49.43
9.89
1.00 ns
<.00
Planting
2
2576.26 1288.13 130.26*
0.4319
Distance (B)
A X P
10
110.41
11.04
1.12*
0.3770
Error
34
356.00
9.89
TOTAL
53
3092.10
* - Significant
Coefficient of variation = 2.47%
ns – Not significant
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
42
Appendix Table 3. Weight of 100 seeds
TREATMENT
REPLICATION
TOTAL
MEAN
I
II
III
V1 P1
29.2
22.7
25.7
77.6
25.9
P2
27.7
29.6
27.8
85.1
28.4
P3
29.3
29.2
25.9
84.4
28.1
V2 P1
26.3
25.7
25.9
77.9
26
P2
24.7
25.3
24.4
74.4
25
P3
27.8
24.6
26.5
78.9
26.3
V3 P1
24.8
25.6
28.1
78.5
26.23
P2
26.0
30.8
29.4
86.2
28.7
P3
29.3
26.7
27.9
83.9
28
V4 P1
31.5
32.2
32.4
96.1
32
P2
29.0
31.1
28.6
88.7
29.6
P3
34.3
27.2
36.2
97.7
32.6
V5 P1
35.1
36.1
34.4
105.6
35.2
P2
33.7
34.3
35.2
103.2
34.54
P3
30.1
33.1
32.5
95.7
31.9
V6 P1
36.0
34.4
35.0
105.4
35.1
P2
34.2
36.0
33.0
103.2
34.4
P3
33.4
35.0
34.4
102.8
34.3
ANALYSIS OF VARIATION
SOURCE OF DEGREES SUM OF MEAN OF COMPUTED TABULAR F
VARIATION
OF
SQUARES SQUARES
F
0.05
0.01
FREEDOM
Block
2
675.99
99.76
11.72
Variety (A)
5
615.95
123.19
36.32 *
<.00
Planting
2
0.25
0.12
0.03 ns
0.9674
Distance (B)
A X P
10
50.81
5.98
1.76 *
0.10
Error
34
122.10
3.39
TOTAL
53
* - Significant
Coefficient of variation = 6.12%
ns - Not significant
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
43
Appendix Table 4. Dhal milling percentage
TREATMENT
REPLICATION
TOTAL
MEAN
I
II
III
V1 P1
79.7
79.6
82.4
241.7
80.6
P2
82.9
80.9
83.3
247.1
82.4
P3
82.0
82.1
82.8
246.9
82.3
V2 P1
81.8
82.5
84.1
248.4
82.8
P2
80.5
80.1
81.4
242.0
80.7
P3
82.7
82.2
82.2
247.1
82.4
V3 P1
82.6
80.0
78.8
241.4
80.5
P2
83.5
82.7
83.9
250.1
83.4
P3
82.7
85.0
84.2
251.9
84.0
V4 P1
88.8
89.3
90.1
268.2
89.0
P2
89.6
89.0
88.1
266.7
88.9
P3
91.2
89.7
87.9
268.0
89.6
V5 P1
90.3
89.7
89.0
269.0
89.7
P2
90.3
91.1
89.5
270.9
90.3
P3
87.7
89.5
89.2
266.4
88.8
V6 P1
92.7
87.0
86.7
266.4
88.8
P2
91.0
90.3
90.7
272.0
90.7
P3
92.5
91.5
93.4
277.4
92.5
ANALYSIS OF VARIANCE
SOURCE OF DEGREES SUM OF MEAN OF COMPUTED TABULAR F
VARIATION
OF
SQUARES SQUARES
F
0.05
0.01
FREEDOM
Block
2
882.33
51.90
31.17
Variety (A)
5
823.07 164.62
98.90 *
<.00
Planting
2
15.36
7.67
4.61 *
0.0165
Distance (B)
A X P
10
43.89
4.39
2.64 *
0.0161
Error
34
59.95
1.67
TOTAL
53
* - Significant
Coefficient of variation = 1.50%
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
44
Appendix Table 5. Cookability of dry seeds (whole grain)
TREATMENT
REPLICATION
TOTAL
MEAN
I
II
III
V1 P1
105
107
100
312
104
P2
105
110
109
124
108
P3
103
105
108
316
105.3
V2 P1
106
107
109
322
107.3
P2
107
108
109
324
108
P3
102
102
104
308
102.7
V3 P1
102
110
103
315
105
P2
101
102
100
303
101
P3
99
100
98
297
99
V4 P1
105
103
112
318
106
P2
106
104
100
310
103.3
P3
98
103
100
301
100.3
V5 P1
103
112
108
323
107.3
P2
115
105
102
322
107.7
P3
101
100
110
311
103.7
V6 P1
106
103
104
313
104.3
P2
105
106
104
315
105
P3
100
102
104
306
102
ANALYSIS OF VARIACE
SOURCE OF DEGREES SUM OF MEAN OF COMPUTED TABULAR F
VARIATION
OF
SQUARES SQUARES
F
0.05
0.01
FREEDOM
Block
2
384.81
22.64
2.10
Variety (A)
5
148.59
29.72
2.75 *
<.00
Planting
2
146.04
73.02
6.76 *
0.0032
Distance (B)
A X P
10
90.19
9.02
0.84 *
0.60
Error
34
388.67
10.80
TOTAL
53
* - Significant
Coefficient of variation = 3.14%
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
45
Appendix Table 6. Cookability of the Dhal seeds
TREATMENT
REPLICATION
TOTAL
MEAN
I
II
III
V1 P1
101
102
98
301
100.3
P2
100
98
100
298
99.3
P3
98
97
97
292
97.3
V2 P1
100
100
100
300
100
P2
99
102
99
300
100
P3
98
99
103
300
100
V3 P1
100
98
98
296
98.7
P2
100
99
97
296
98.7
P3
100
100
100
300
100
V4 P1
99
100
100
299
99.7
P2
97
100
99
294
98.0
P3
94
96
98
288
96.0
V5 P1
100
97
98
295
98.3
P2
102
100
100
302
100.7
P3
100
99
98
297
99.0
V6 P1
95
98
96
289
96.3
P2
96
90
96
282
94.0
P3
93
96
98
292
97.3
ANALYSIS OF VARIANCE
SOURCE OF DEGREES SUM OF MEAN OF COMPUTED TABULAR F
VARIATION
OF
SQUARES SQUARES
F
0.05
0.01
FREEDOM
Block
2
180.15
10.60
3.60
Variety (A)
5
123.70
24.74
8.62 *
<.00
Planting
2
7.26
4.92
1.26 ns
0.29
Distance (B)
A X P
10
49.19
3.63
1.71 *
0.12
Error
34
103.33
4.92
TOTAL
53
* - Significant
Coefficient of variation = 1.72%
ns - Not significant
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
46
Appendix Table 7a. Days from cooking to initial fungal development (whole grain)
REPLICATION
TREATMENT
TOTAL
MEAN
I
II
III
V1 P1
2
2
2
6
2
P2
2
2
3
7
2.33
P3
3
2
3
8
2.67
V2 P1
3
3
2
8
2.67
P2
2
3
2
7
2.33
P3
3
3
3
9
3
V3 P1
3
3
3
9
3
P2
3
2
3
8
2.67
P3
3
3
3
9
3
V4 P1
3
2
3
8
2.67
P2
3
3
3
9
3
P3
3
3
3
9
3
V5 P1
3
3
3
9
3
P2
3
3
3
9
3
P3
3
3
3
9
3
V6 P1
2
2
3
7
2.3
P2
2
2
2
6
2
P3
3
3
3
9
3
ANALYSIS OF VARIANCE
SOURCE OF DEGREES SUM OF MEAN OF COMPUTED TABULAR F
VARIATION
OF
SQUARES SQUARES
F
0.05
0.01
FREEDOM
Block
2
0.26
1.30
Variety (A)
5
3.529
0.652
5.03**
2.49 3.61
Planting
2
1.593
o.796
6.14**
2.88 4.42
Distance (B)
A X B
10
1.741
0.174
1.34 ns 2.12 2.89
Error
34
4.407
0.130
TOTAL
53
11.259
** - Highly siginificant
Coefficient of variation = 13.32%
ns - Not significant
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
47
Appendix Table 7b. Days from cooking to initial fungal development (Dhal seeds)
TREATMENT
REPLICATION
TOTAL
MEAN
I
II
III
V1 P1
3
3
3
9
3
P2
3
3
3
9
3
P3
3
2
3
8
2.67
V2 P1
3
3
3
9
3
P2
3
2
3
8
2.67
P3
3
3
3
9
3
V3 P1
3
2
2
6
2
P2
3
2
3
8
2.67
P3
3
3
3
9
3
V4 P1
3
3
3
9
3
P2
3
3
3
9
3
P3
3
3
3
9
3
V5 P1
2
2
2
6
2
P2
3
2
2
6
2
P3
3
2
2
8
2.67
V6 P1
2
2
2
6
2
P2
3
2
3
8
2.67
P3
2
2
2
6
2
ANALYSIS OF VARIANCE
SOURCE OF DEGREES SUM OF MEAN OF COMPUTED TABULAR F
VARIATION
OF
SQUARES SQUARES
F
0.05
0.01
FREEDOM
Block
2
1.037
0.519
Variety (A)
5
6.370
1.274
14.62**
2.49 3.61
Planting
2
0.148
0.074
0.85 ns
2.88 4.42
Distance (B)
A X P
10
2.074
0.207
2.38*
2.12 2.89
Error
34
2.963
0.087
TOTAL
53
12.593
* - Significant
Coefficient of variation = 11.23%
ns - Not significant
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
48
Appendix Table 8a. Sensory evaluation (whole grain)
COLOR
SMELL TEXTURE TASTE ACCEPTABILITY
V1 P1
2
3
2
2
2
P2
2
3
2
2
2
P3
2
3
2
2
2
V2 P1
2
4
2
4
4
p2
2
3
2
2
2
P3
2
3
2
2
2
V3 P1
3
3
2
3
4
P2
2
2
2
2
2
P3
2
2
2
2
2
V4 P1
2
2
2
2
2
P2
1
2
2
2
1
P3
2
2
2
2
2
V5 P1
2
2
2
2
2
P2
1
1
1
1
1
P3
2
2
2
2
2
V6 P1
2
2
3
2
2
P2
2
2
2
2
2
P3
2
1
3
2
2
Appendix Table 8a. Sensory evaluation (whole grain)
COLOR
SMELL TEXTURE TASTE ACCEPTABILITY
V1 P1
2
3
2
2
2
P2
2
3
2
2
2
P3
2
3
2
2
2
V2 P1
2
4
2
4
4
p2
2
3
2
2
2
P3
2
3
2
2
2
V3 P1
3
3
2
3
4
P2
2
2
2
2
2
P3
2
2
2
2
2
V4 P1
2
2
2
2
2
P2
1
2
2
2
1
P3
2
2
2
2
2
V5 P1
2
2
2
2
2
P2
1
1
1
1
1
P3
2
2
2
2
2
V6 P1
2
2
3
2
2
P2
2
2
2
2
2
P3
2
1
3
2
2
Postharvest and Processing Qualities of Chickpea (Cicer arietinum L.) Harvested at Different
Maturity Indices Under La Trinidad, Benguet Condition / Joel A. Duguiang. 2010
Document Outline
- Postharvest and Processing Qualities ofChickpea (Cicer arietinum L.) Harvested at Different Maturity Indices Under La Trinidad,Benguet Condition
- BIBLIOGRAPHY
- ABSTRACT
- TABLES OF CONTENTS
- INTRODUCTION
- REVIEW OF LITERATURE
- MATERIALS AND METHODS
- RESULTS AND DISCUSSION
- Germination Test (%)
- Days From Planting to Harvesting
- Weight of 100 Seeds
- Dhal Milling Percentage
- Cookability of Whole Seeds
- Cookability of Dhal
- Days from Cooking to Initial Fungal Development (whole grain)
- Days from Cooking Dhal to Initial Fungal Development
- Sensory Evaluation (Whole Grain)
- Sensory Evaluation of Cooked Dhal
- SUMMARY, CONCLUSION AND RECOMMENDATION
- Summary
- Conclusion
- Recommendation
- LITERATURE CITED
- APPENDICES