Learn More
Chickpea (Cicer arietinum L.) production has remained static for the past two decades. One major limiting factor has been susceptibility of cultivars to several biotic and abiotic stresses that adversely affect yield. In recent years, cultivars resistant to Ascochyta blight (Ascochyta rabiei [Pass.] Lab.), Fusarium wilt (Fusarium oxysporum f. sp. ciceris),(More)
Two extreme dikaryotic idolates chosen from a large sample of a localised population of Schizophyllum commune exhibited a considerable amount of genetical variation for growth rate at the near ambient temperature of 20 degrees C and at the higher temperature of 30 degrees C. The potential variation within these extreme isolates were greater than the(More)
English-type fresh skinless pork sausages in which 30% of the protein was replaced by unheated chickpea flour or by chickpea flour heated at 80°C for 1 h were evaluated microbiologically. During storage at 0°C, but not 22°C, incorporation of unheated chickpea flour lowered the microbiological quality of the sausages, but incorporation of chickpea flour(More)
A macro-mutant, E 100Y(M) in chickpea (Cicer arietinum L.) was found to affect several plant and seed characters. For plant type monogenic inheritance was observed. A single pair of recessive genes pt/pt was ascribed to this mutant. The mutant locus seemed to be exerting pleiotropic action. The utilization of this mutant for chickpea improvement has been(More)
Rapid lipid oxidation and metmyoglobin formation in sausages containing up to 30% chickpea flour is due to the presence of lipoxidase in chickpea flour. This enzyme oxidises the unsaturated fats present to peroxides (or related compounds) which then catalyse myoglobin oxidation. Heat treatment of chickpea flour at 80° C for 1 h in water prior to its(More)
Nutritional evaluation of protein quality was carried out on English-type fresh skinless pork sausages in which 30% of the protein had been replaced by chick pea flour. Net protein utilisation, biological value and protein efficiency ratio were unaffected by 30 % meat protein replacement. Comparison of the amino acid composition with the biological values(More)