Agriculture and Biomedical
| Open Access |
DOI: The Content Of Protein And Free Amino Acids In The Grain Of Small-Seeded Chickpea Samples
Khayriddin Nurgaliev , Independent researcher at the Tashkent branch of Samarkand State University of Veterinary, Animal Husbandry and Agrobiotechnologies, Uzbekistan Dilfuza Sultonova , Teacher, Chirchik State Pedagogical University, Uzbekistan Oybek Kholliyev , PhD, Institute of Genetics and Plant Experimental Biology, Academy of Sciences of Uzbekistan Bakhtiyar Amanov , Head of the Department of Genetics and Evolutionary Biology of Chirchik State Pedagogical University, UzbekistanAbstract
In this study, the total protein and amino acid content of locally grown chickpea (Cicer arietinum L.) genotypes were investigated. The analysis revealed an inverse relationship between yield and protein content. Small-seeded chickpea accessions were observed to have a higher total protein content compared to large-seeded accessions. Specifically, the genotypes k-12104, k-12113, and k-12123 recorded a high protein content, ranging from 25,6% to 26,1%. Furthermore, these genotypes were found to have higher concentrations of many essential (non-essential) and non-essential (essential) amino acids that are important for human health, when compared to the control variety. In particular, elevated levels of amino acids such as methionine, valine, isoleucine, lysine, glutamine, and asparagine were observed. This data is of great importance for improving the nutritional value of chickpeas and for their use as a high-quality protein source. The results of this study serve as a valuable resource for breeders to develop new chickpea varieties that are rich in protein and have high nutritional value.
Keywords
Chickpea, protein, genotype
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