Hydration and cooking behaviour of three Portuguese Chickpea (Cicer arietinum L.) cultivars

Abstract

Seeds of three Portuguese kabuli type chickpea cultivars (Elvar, Eldorado and Elixir) were studied for their physicochemical characteristics (biometry, hydration, swelling, texture) and traditional cooking behaviour. A commercial non-identified cultivar from Argentina was used for comparison purposes. Significant differences in seed weight and firmness were observed between the commercial variety and the Portuguese ones. Concerning hydration capacity there are no significant differences between cultivars, however, Eldorado had the lowest hydration and swelling capacities when soaked for 6h at 20ºC. Furthermore, Eldorado seeds tend to soften with cooking more than the other cultivars.