Correlation Among Physiochemical, Milling and Cooking Quality Traits in Chickpea (Cicer arietinum L.) Whole Grains and Dal

The present investigation aimed to assess the dal milling quality, cooking efficiency and nutritional composition of sixteen chickpea cultivars obtained from Pulse Improvement Project, M.P.K.V., Rahuri. Significant genetic variation was observed among the cultivars, particularly in proximate composition, milling qualities and physical parameters. Results obtained in the present study showed a positive correlation of grain weight with grain hardness and dal recovery. There is a positive correlation between grain hardness and various parameters, including cooking time, crude protein in whole chickpeas and dal. Crude protein showed negative correlation with total carbohydrates, crude fat and crude fiber. Cooking time exhibited positive correlation with seed weight and indicated that cooking time increased with increase in seed weight.