CHICKPEA – A PROSPECTIVE LEGUMES RAW MATERIAL FOR THE GROATS INDUSTRY

The world commodity classification divides chickpeas according to grain size and color into two types: small grain, which has a brown color the "Desi" variety, and large grain with a light or beige color the "Kabuli" variety. At the same time, studies show that the light-colored grain, which is larger (the "Kabuli" variety), is used to a greater extent for food needs, while the smaller, dark-colored grain ("Desi" variety) is typically used for fodder needs. Chickpeas have a balanced chemical composition, indirectly containing up to 29.0% protein, 5.5% lipids, 48.0% starch, 3.2% minerals, 4.2% fiber. Like most legume crops, according to its anatomical structure, chickpeas consist of hulls (12.5%), cotyledons (85.5%) and germ (2.0%). According to the anatomical parts, the chemical components in chickpeas are unevenly distributed fiber, the vast majority of calcium are in the hulls, cotyledons ‒ protein, carbohydrates, germ ‒ protein, lipids, micro- and macroelements. Chickpea breeding in Ukraine began in the 90s of the last century and continues today. After reviewing the data of the Register of varieties of plants suitable for distribution in Ukraine (Register) [4], it is possible to note already 21 varieties of chickpeas that can be grown in Ukraine. At the same time, the first variety " Pam'iat`" was registered since 2002, and the last variety "Octavius" last year, 2023, and the largest number of varieties registered in the Register since 2019. In Ukraine, there is no official regulation on the processing of chickpea grains into groats and groats products, this culture, the selection of which purposefully began on the territory of our country in the 90s, and the first food varieties appeared in the register in the first half of the 2000s, was not considered a promising raw material for a long time for the production of food products. The "Rosanna" chickpea variety is promising for the grain industry, the values of the main technological indicators are within the limits that are characteristic of the "Kabuli" variety, the grain of which is usually used for food needs. All analyzed indicators of technological properties correspond to the restrictive standards for chickpea grain for food needs defined by DSTU 6019:2008. In addition, the obtained values are close to the mediated values of the technological properties of pea, a legume culture traditional for Ukraine, which allows us to talk about the possibility of using the same regimes and technological scheme for cleaning grain from impurities in the processing of the investigated chickpea variety without reducing its efficiency in removing impurities, which in turn will delay the stage of cleaning this crop from impurities and expand the possibilities of introducing chickpeas to already operating grain factories.