Tag Archives: chickpea

xxx H. Kirnak, I.S. Varol, H.A. Irik and H. Ozaktan
Effects of irrigation applied at different growth stages on chickpea yield
Abstract |
Full text PDF (580 kB)

Effects of irrigation applied at different growth stages on chickpea yield

H. Kirnak¹, I.S. Varol²*, H.A. Irik² and H. Ozaktan³

¹University of Adnan Menderes, Faculty of Engineering, Department of Civil Engineering, TR09010 Efeler, Aydın, Turkey
²University of Erciyes, Faculty of Agriculture, Department of Biosystems Engineering, TR38010 Melikgazi, Kayseri, Turkey
³University of Erciyes, Faculty of Agriculture, Department of Field Crops, TR38010 Melikgazi, Kayseri, Turkey
*Correspondence: svarol@erciyes.edu.tr

Abstract:

This study was conducted over the experimental fields of Erciyes University in 2016 to investigate the effects of irrigations applied at different growth stages on chickpea yields. Experiments were conducted in randomized blocks design with 3 replications. There were 7 irrigation treatments as of I1: rainfed, I2: pre-bloom single irrigation, I3: single irrigation at the beginning of blooming, I4: single irrigation at 50% pod set, I5: two irrigations at 50% bloom and 50% pod-set, I6: two irrigations at pre-bloom and 50% pod-set, I7: full irrigation. The amount of applied irrigation water varied between 85.6–323 mm. Plant water consumptions varied between 262–569 mm. The greatest yield was obtained from I4 treatment with 273 kg da-1 and the lowest yield was obtained from I1 treatments with 146 kg da-1. It was concluded for chickpea cultivation under deficit water resources conditions that water deficits may be applied at different growth stages except for 50% pod-set period.

Key words:

, , ,




024-032 M.F. Baran and O. Gökdoğan
Energy balance in production of chickpea in Turkey: A study performed in Adıyaman Province
Abstract |

Energy balance in production of chickpea in Turkey: A study performed in Adıyaman Province

M.F. Baran¹* and O. Gökdoğan²

¹Department of Energy Systems Engineering, Faculty of Technology, University of Adıyaman, TR02040 Adıyaman, Turkey
²Department of Biosystem Engineering, Faculty of Engineering-Architecture, University of Nevşehir Hacı Bektaş Veli University, TR50300 Nevşehir, Turkey
*Correspondence: mbaran@adiyaman.edu.tr

Abstract:

In this study, it has been aimed to form the energy balance in the production of chickpea (Cicer arietinum L.) in Adıyaman province of Turkey. The material of the research consists of the chickpea enterprises in the center of Adıyaman province in the scope of the production season of 2015–2016. In this study, the number of enterprises for which is required to be made the study has been computed as 67 according to the simple random sampling method. Survey and observation studies have carried out in these designated enterprises. The energy equivalence of the chickpea samples taken from the enterprises has been determined by the calorimeter device. According to results of the study; the total energy input has been computed as 12,225.69 MJ ha-1 and the total energy output has been computed as 31,527.52 MJ ha-1. The energy inputs in the production of chickpea have been 3,575.69 MJ ha-1 (29.25%), 3,523.08 MJ ha-1 (28.82%), 3,280.32 MJ ha-1 (26.83%), 1,230.39 MJ ha-1 (10.07%), 358.20 MJ ha-1 (2.93%), 131.52 MJ ha-1 (1.08%) and 126.50 MJ ha-1 (1.03%) as fuel energy, chemical fertilizers energy, seed energy, machinery energy, farmyard manure energy, human labour energy and chemicals energy inputs, respectively. In this study, indicators showing the energy ratio, specific energy, energy productivity and net energy were determined as 2.58, 7.07 MJ kg-1, 0.14 kg MJ-1 and 19,301.83 MJ ha-1, respectively. According to the results of the study, it is clear that chickpea production is an economical production for the 2015–2016 production seasons.

Key words:

, , , ,




339-344 J. Rysová, J. Ouhrabková, D. Gabrovská, I. Paulíčková, R. Winterová, T. Vymyslický, J. Prokeš and M. Hutař4
Food with addition of little-known legume varieties
Abstract |
Full text PDF (615 kB)

Food with addition of little-known legume varieties

J. Rysová¹, J. Ouhrabková¹, D. Gabrovská¹, I. Paulíčková¹, R. Winterová¹, T. Vymyslický², J. Prokeš³ and M. Hutař4

¹Food Research Institute Prague, Radiová ⁷, ¹0² ³¹ Praha¹0, Czech Republic; e-mail:jana.rysova@vupp.cz
²Agricultural Research, Ltd., Zahradní 1, 664 41 Troubsko, Czech Republic
³PRO-BIO, Trading Company Ltd., Lipová 40, 788 32 Staré Město, Czech Republic
⁴Research Institute of Brewing and Malting, Lipová 15, 120 44 Praha 2, Czech Republic

Abstract:

The nutritional value of little known legumes was studied. Grass pea, old variety of pea,  dark  varieties  of  beans  and  chickpea  were  processed  into  flour,  farina,  flakes  and  malt. These  raw  materials  were  added  into  bread,  bakery  products,  pastas,  spreads  and  desserts; tempeh  was  prepared  by  fermentation  with  Rhizopus  mould.  Foods  with  legumes  were submitted  to  nutritional  evaluation  and  sensory  analysis.  The  addition  of  legumes  to  bakery goods increased proteins and fibre content and decreased the energy value. The level of ODAP and α- galactosides decreased significantly during tempeh preparation.

Key words:

, , , , ,