CHICKPEA: A PROMISING LEGUME CROP FOR THE GRAIN INDUSTRY
Authors: Sots S. М. , Kustov І. О. , Voloshenko О. S. , Butsenko I. 
Published: February 2025

Abstract
The cultivation of chickpea seeds covers various climatic zones, allowing its cultivation in many countries. The conducted analysis shows that India is the largest producer of chickpeas in the world, accounting for about 70% of global production. The majority of chickpeas grown in India belong to the desi chickpeas varieties. These varieties are characterized by smaller seeds with a rough seed coat texture and a dark color ranging from light brown to black. As a result, the desi chickpeas varieties is mainly used for preparing traditional dishes such as dal and chickpea flour (besan), which is widely used in Indian cuisine. The kabuli chickpeas varieties, which has larger seeds with smooth, light-colored coats, is primarily grown in Mediterranean countries such as Turkey, Spain, and Italy, as well as in Australia and the USA. These varieties are more suitable for canning and consumption in raw form. The kabuli chickpeas varieties are popular in international markets due to its attractive commercial qualities, including large size and light-colored seeds. At the same time, in Ukraine, over the past few years, the area under chickpea cultivation has increased, in line with global trends, and now covers approximately 10-15 thousand hectares. Annual chickpea production in Ukraine is estimated to be around 20-30 thousand tons, and continues to grow. Chickpea cultivation is actively developing in the southern and central regions of the country, such as Odessa, Mykolaiv, Kherson, and Dnipropetrovsk regions, where climatic conditions favor the successful cultivation of this crop.
In the course of analyzing the technological properties, it was determined that for the desi chickpeas varieties the 1000 grain weight usually ranges from 120 to 250 grams, depending on the varieties, growing conditions, and agronomic practices. In contrast, for the kabuli chickpeas varieties, this figure is usually much higher and can reach from 300 to 450 grams. This is due to the larger size of the seeds and their density. The 1000 grain weight is an important parameter during sorting and processing, as larger kabuli chickpeas varieties are easier to clean from the seed coat, reducing processing losses. The test weight of desi chickpeas varieties ranges from 700 to 800 g/l, while for the kabuli chickpeas varieties, it is between 600 and 750 g/l. These differences are explained by the smoother surface and lower density of kabuli chickpeas varieties compared to desi chickpeas varieties, which have a wrinkled coat and a denser structure. The seeds of the desi chickpeas varieties are usually smaller, with an average diameter ranging from 5 to 8 mm, while the kabuli chickpeas varieties are characterized by larger seeds with a diameter ranging from 8 to 12 mm. The height, width, and length of the seeds also vary within these ranges, affecting sorting and processing processes. Geometric parameters determine how convenient it is to process the seed in mechanical operations, such as dehulling, grinding, or packaging. The seeds of the desi chickpeas varieties have an irregular, round-angular shape with a wrinkled surface, which gives them increased mechanical strength and resistance to damage. In contrast, the seeds of the kabuli chickpeas varieties are mostly round or slightly oval, with a smooth or slightly bumpy surface. The uniformity of the desi chickpeas varieties is usually lower due to the uneven sizes of the seeds, which are influenced by genetic characteristics and growing conditions. The kabuli chickpeas varieties has much higher uniformity since it is more often grown under controlled conditions and has more stable size and shape parameters. The desi chickpeas varieties is characterized by higher husk content content due to the presence of a dense and wrinkled seed coat, which can make up to 10-15% of the total seed mass. The kabuli chickpeas varieties has a lower seed coat content, about 5-8%, making it more suitable for dehulling and processing into food products.