BIOCHEMICAL BASIS OF RESISTANCE IN CHICKPEA (Cicer arietinum L.) AGAINST DRY ROOT ROT CAUSED BY Macrophomina phaseolina (Tassi) Goid. AND ITS MANAGEMENT
Loading...
Files
Date
2016-12-12
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Chickpea (Cicer arietinum L.), also known as Gram or Bengal gram, is the second
most important pulse crop in the world, India accounting for 60 to 75 per cent of the
world‟s chickpea production. It is known by a variety of names that includes, poischiche
(French), homos (Arabic), chickpea (English), grao-de-bico (Portugese), garbanzo
(Spanish), chana (Hindi, Punjabi, and Urdu) and kondaikadalai (Tamil). Chickpea seeds
contain high quality easily digestible protein (25 %) and carbohydrates (20 %) making it
an important source of protein for the vegetarians of the country and thus it is also called
“Poor man‟s meat.” Chickpea is widely used either as grain or vegetable in Indian
cuisine and an important source of vegetable protein. The origin of chickpea is thought to
have been in South Eastern Turkey and neighbouring Northern Syria (Van der Maesen,
1972). It has since spread to many other geographical regions of the world because of its
ability to grow in diverse environmental conditions. There are two main commercial
types of chickpea, the “Desi” type with smaller and darker coloured seeds which may
vary from yellow to black and the “Kabuli” type with large, smooth and light coloured
seeds.
Description
Keywords
null