International Journal of Food Science / 2019 / Article / Tab 1

Research Article

Physicochemical Properties and Effect of Processing Methods on Mineral Composition and Antinutritional Factors of Improved Chickpea (Cicer arietinum L.) Varieties Grown in Ethiopia

Table 1

General characteristics of the seeds of the two chickpea varieties.

VarietiesTypePedigree1000 Seed weight (g)Seed density
(g/ml)

ArertiFoodX87TH186260.69 ±1.103.48 ± 0.12
/TCC14198
XFLIP 82-150c
NatoliFoodICCX-910112-6280.65 ± 2.383.61 ± 0.24

CV1.199.25
LSD7.290.74

CV= coefficient of variation; values are mean ± SE and mean values followed by the same letter in column are not significantly different at 5% level of significance; LSD = least significance difference.