A method to estimate the hydration and swelling properties of chickpeas (Cicer arietinum L.)

Existing methodologies for estimating hydration properties in pulses (a potential indicator of cooking time) can be misleading and few measure both maximum hydration and the rate of hydration. Therefore, a new method, based on the Mitscherlich equation, was proposed and compared to existing methodolgies. It was shown to be a superior estimator of both maximum hydration and hydration rate in desi and kabuli chickpeas. The new method was also superior for estimating maximum swelling and the rate if swelling in desi and kabuli chickpeas. Hydration and swelling data for 6 desi and 4 kabuli chickpea genotypes were compared using the new method and showed large genotypic differences. Use of the new method is recommended for estimating the hydration parameters of desi and kabuli chickpea for industry purposes and for selection of genotypes in breeding programs.