Title : Water absorption capacity of three chickpea varieties from the Kyrgyz Republic
Abstract:
This study presents a comparative analysis of the water absorption capacity of seeds from three chickpea (Cicer arietinum L.) varieties grown in the Kyrgyz Republic: Kyrgyz Local, Uzbekistan 32, and Yulduz. Understanding the swelling properties is an important factor for evaluating the culinary characteristics, technological processing, and digestibility of chickpeas kernels as a source of plant protein. Water absorption capacity was determined by gravimetric monitoring of seed mass using a KERN M 440-47N balance (KERN & SOHN, Germany) during soaking in water at different temperatures (20°C, 30°C, 40°C, 50°C) for 24 hours, with regular measurements (after 1, 2, 4, 6, and 24 hours). Seed samples of local varieties were obtained from the 2025 harvest grown under rain-fed conditions in the Jalal-Abad region (40.93°N, 72.98°E). The results revealed significant varietal differences in absorption dynamics and final values.
Average water absorption reached 105%±3% of the initial seed mass, as measured by a Sartorius MA 35-000230V1 moisture meter (Germany). The Yulduz variety demonstrated very high performance compared to the others. The obtained data correlate with the physicochemical properties of the seed coat and the content of soluble carbohydrates. The correlation coefficient was greater than zero (r > 0,500), indicating a positive relationship in the water absorption capacity of chickpea seeds. The identified varietal differences in water absorption capacity allow us to recommend the Yulduz variety for use in food processing requiring hydration. The Kyrgyz Local variety is preferable for processes where moisture control and preservation of grain structure are important. The results are essential for developing optimal technological processing conditions for chickpeas in the Kyrgyz Republic.
Keywords: Chickpea, Water Absorption Capacity, Swelling, Seeds, Variety, Processing, Technological Properties
