摘要：Seven chickpea genotypes grown at two locations in Turkey were analyzed for physical criteria, cooking quality, and mineral, thiamine and riboflavin contents. The swelling index, hydration index, dry and wet cooking times, and the K, Ca, Mg, Na and riboflavin content were all influenced primarily by genotype. The growing locations was the principal source of variation for dry and wet weight, dry and wet volume, hydration and swelling capacity, and the Cu, Zn, and thiamine content. Zn and P content were significantly correlated (p<0.05) with the wet cooking time. Swelling index was significantly correlated (p<0.01) with the dry cooking time.
