Nutritional compositions and functional properties of New Ethiopian chickpea varieties: Effects of variety, grown environment and season

Chickpeas are nutritious legumes, which a rich source of proteins, fiber, carbohydrate, vitamins and minerals. Factors affect the nutritional composition crops including chickpeas like variety, growing environments seasons most common. Studies have not yet reported on effects grown location, season specifically for Ethiopia chickpea functional characteristics. To address this, eleven released varieties were at three locations in Ethiopia, during 2018 2019 main cropping season, representing different agroecological environments. Then properties, proximate minerals flour determined. Variation properties observed among within each location season. Statistical analysis combined data showed significant differences varieties, locations, measured parameter. High proportion total variation almost studied parameters explained by variety indicates heritability them. Growing was found to effect all except OAC, ash, crude fat, protein, energy, calcium, magnesium, iron zinc. Grown Season WAC, SC, FS, EA, Rainfall is climate characteristic that may be responsible these year-dependent differences. HC SC (r = 0.902) energy fat 0.800) positive correlation whereas, carbohydrate protein −0.896) fiber −0.674) negative correlation. The current study established better understanding varietal genotype environment flours.