Harvesting rain-fed chickpeas (Cicer arietinum L.) from fallow fields in developing countries is currently a manual process performed by laborers in a tedious manner at a low level of efficiency. A tractor-pulled harvester was built in which a chain conveyor transfer harvested material. A tractor-mounted harvester was then redesigned, which incorporated a modified stripper header to detach pods...

Fusarium wilt caused by oxysporum f.p ciceris (Foc) is a devastating soil-borne disease of the chickpea. The causes crop losses in late-planted chickpeas and no available management option currently exists to recommend farmers. In order determine effect integrating sowing dates with chickpea genotypes on parameters yield, field experiment was undertaken naturally infested soil at Merchouch stat...

In the context of climate change in right-bank Forest-Steppe Ukraine, as well temperature fluctuations over years, an important direction increasing productivity arable land is cultivation drought-resistant leguminous crops and improvement technological methods aimed at creating highly productive agrocenoses. It has been studied that chickpeas are among crops, which can withstand high temperatu...

In order to increase the concentration of the nutritionally essential sulphur amino acids in seed protein, a transgene encoding a methionine- and cysteine-rich protein, sunflower seed albumin (SSA), was transferred to chickpeas (Cicer arietinum L). Transgenic seeds that accumulated SSA contained more methionine and less oxidized sulphur than the controls, suggesting that additional demand for s...

Weevils can devastate food legumes in developing countries, but genetically modified peas (Pisum sativum), chickpeas and cowpeas expressing the gene for alpha-amylase inhibitor-1 (αAI) from the common bean (Phaseolus vulgaris) are completely protected from weevil destruction. αAI is seed-specific, accumulated at high levels and undergoes post-translational modification as it traverses the seed ...

This study was to investigate the effects of wheat flour substitution with legume flour (mung bean and chick pea) in cookies in terms of the physicochemical and organoleptic properties. Three formulations of cookies were prepared from (a) Control (100% wheat flour), (b) Mung bean (50% wheat flour + 35% mung bean flour + 15% corn flour) and (c) Chickpea (50% wheat flour + 35% chickpea flour + 15...

Seven varieties of Tajik legumes and two Tajik snack type ready-to-eat (RTE) whole/split chickpeas were analyzed for iron in raw and cooked legumes and for naturally occurring folate content in cooked legumes. Iron was measured according to AACC method 40 41B. Folate contents were determined by microbiological (Lactobacillus casei subsp. Rhamnosus ATCC 7469) and high-performance liquid chromato...