PHYSICOCHEMICAL CHARACTERISTICS OF CHICKPEA (CICER ARIETINUM L.) AND PEA (PISUM SATIVUM L.) VARIETIES CULTIVATED IN KAZAKHSTAN

PHYSICOCHEMICAL CHARACTERISTICS OF CHICKPEA (CICER ARIETINUM L.) AND PEA (PISUM SATIVUM L.) VARIETIES CULTIVATED IN KAZAKHSTAN

Authors

  • M.U. Zhonyssova «Scientific and Educational Center “Qazyna” LLP, Almaty,Kazakhstan
  • N. Ongarbayeva Almaty Technological University, Almaty, Kazakhstan
  • B.O. Kulzhanova «Scientific and Educational Center “Qazyna” LLP, Almaty,Kazakhstan
  • M. Baigaipkyzy Almaty Technological University, Almaty, Kazakhstan

DOI:

https://doi.org/10.55956/HQUQ1665

Keywords:

chickpea, pea, legumes, physicochemical properties, bushel weight, 1000-seed mass, density, acidity, food industry

Abstract

The study provides a comprehensive assessment of the physicochemical properties of chickpea (Cicer arietinum L.) and pea (Pisum sativum L.) seeds cultivated in the Republic of Kazakhstan. Key parameters such as bushel weight, 1000-seed mass, density, kernel volume, moisture content, and acidity were determined and comparatively analyzed. The results showed that chickpea is characterized by higher bushel weight, 1000-seed mass, and kernel volume, whereas pea exhibited greater density and lower acidity. These findings expand the knowledge of local genotypes and confirm the technological suitability of chickpea and pea for application in the food industry.

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Published online

2025-12-30

Issue

No. 4(90) (2025)

Section

Food Engineering Technologies

License

Copyright (c) 2025

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.