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American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 04 ISSUE 11    Pages: 26-33 

OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

 

 

 

 

 

 

 

 

 

 

 

 

 

ABSTRACT 

This study investigates the effect of sowing dates on the protein, oil, non-nitrogenous extractive substances, and 

maturation levels in chickpea grains grown under slightly saline soil conditions. The findings indicate the impact of 

sowing time on the chemical composition of chickpea, including its nutritional and medicinal properties. 

 

KEYWORDS 

Chickpea, sowing date, varieties, grain, protein, oil, maturation level, “FLIP98-140c-(GulDU-ToshDAU),” “FLIP98-

183c-(Halima),” “FLIP98-152c,” “FLIP98-116c-(MirOz),” “Uzbekistan-32.”. 

 

INTRODUCTION

  Research Article 

 

NUTRITIONAL AND MEDICINAL VALUE OF CHICKPEA GRAIN 
 

Submission Date: November 19, 2024, Accepted Date:  November 24, 2024,  

Published Date: November 29, 2024 

Crossref doi: https://doi.org/10.37547/ajahi/Volume04Issue11-05 

 

 

Mirsharipova Guljakhan Kamalovna 
Associate Professor, Department of Agro-Soil Science and Reclamation, Gulistan State University, Uzbekistan 

ORCID ID: - https://orcid.org/0009-0002-5760-8474 

Komilov Nozimjon Abdurakhimovich 
Teacher, Department of Agro-Soil Science and Reclamation, Gulistan State University, Uzbekistan 

ORCID ID: - https://orcid.org/0009-0006-3184-8129 

Rahmonkulov Kаhramon, son Oo Ravshan 
Master’s degree, Department of Agro-Soil Science and Reclamation, Gulistan State University, Uzbekistan 

ORCID ID: - https://orcid.org/0009-0007-3458-5237 

 

 

 

Journal Website: 

https://theusajournals.

com/index.php/ajahi 

Copyright: Original 

content from this work 

may be used under the 

terms of the creative 

commons attributes 

4.0 licence. 

 

https://theusajournals.com
https://doi.org/10.37547/ajahi/Volume04Issue11-05
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Volume 04 Issue 11-2024 27 

                  

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 04 ISSUE 11    Pages: 26-33 

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In the context of ensuring sufficient agricultural 

production to meet the needs of the population, it is 

necessary to further deepen agricultural reforms and 

create an effective system of measures aimed at 

ensuring food security. One of the key tasks is the 

increase in leguminous grain crops, particularly those 

rich in proteins. 

Chickpea, as one of the most valuable crops, 

contributes not only to solving protein issues but also 

to increasing grain production, maintaining and 

improving soil fertility, and ensuring the production of 

environmentally friendly products. It accumulates 

significant amounts of organic matter in the soil, 

improves nitrogen balance, converts difficultly soluble 

phosphates into plant-available forms, and enhances 

the soil’s water-physical properties. Chickpea residues 

decompose more quickly compared to cereal residues, 

effectively protecting the soil from wind and water 

erosion and ensuring additional protein production [3; 

11; 12; 17]. 

The human daily intake of protein should average 90-

100 grams, which constitutes approximately 12% of the 

total caloric intake [6]. Chickpeas are among the most 

valuable legumes in terms of their nutritional content, 

containing over 80 elements beneficial for the human 

body, including proteins, fats, and vitamins. 

Chickpeas stand out among all legumes due to their 

high nutritional value and richness in vitamins and 

other biologically valuable substances. The grains 

contain more than 80 elements beneficial to the 

human body. 

Due to their high nutritional content, chickpeas are in 

high demand for food and feed purposes. Chickpea 

grains contain 25-30% protein, 4-7% oil, 47-60% non-

nitrogenous extractive substances, 2.4-12.8% cellulose, 

4.0% ash, phosphorus, potassium, and various vitamins: 

A (carotene), E, C, PP, and B vitamins (B1 thiamine, B2 

riboflavin, B4 choline, B6 pyridoxine), as well as more 

than 10 beneficial microelements (iron - 2.6 mg, zinc - 

2.9 mg, iodine - 3.4 mg, copper - 0.7 mg, manganese - 

2.1 mg, selenium - 28.5 mg, molybdenum - 60.2 mg, 

boron - 0.5 mg, silicon - 92 mg, cobalt - 95 mg). This 

composition helps prevent anemia and, in terms of 

energy and satiety, makes chickpeas comparable to 

livestock meat [3; 7]. 

M.I. Smirnova-Ikonnikova points out that chickpea 

grains contain essential amino acids such as arginine 

(9.5–12.5%), histidine (1.6–3.1%), lysine (2.2–6.1%), 

methionine (1.6–2.2%), tyrosine (1.5–2.9%), tryptophan 

(0.8–1.1%), cysteine (0.7–0.8%), with the main part of 

the protein being in the form of globulin. The fats in 

chickpea grains are mainly semi-drying, and they 

contain up to 2% phosphatides (lecithin), which 

enhance food properties. 

When chickpea grains are added to mixed feed, their 

digestibility improves. The stems and leaves are rich in 

oxalic and malic acids. The straw is unsuitable for cattle 

but serves as a good feed for sheep. In sheep farming, 

young lambs up to six months old are supplemented 



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(ISSN – 2771-2559) 
VOLUME 04 ISSUE 11    Pages: 26-33 

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with milk made from chickpea grain, promoting faster 

and stronger growth. 

Chickpeas are rich in essential amino acids such as 

lysine, arginine, histidine, tyrosine, cysteine, and 

others, which are crucial for both human and livestock 

health. These amino acids cannot be synthesized by 

the body and must be obtained through food. 

Chickpeas do not have specific medicinal properties 

but are beneficial to human health due to their 

chemical composition. Omega-3 and omega-6 fatty 

acids, iron, and folic acid help restore the body, 

strengthen the immune system, and enhance the 

nervous system. Due to the presence of folic acid, 

chickpeas are also recommended for use by pregnant 

women and those planning to conceive. 

Chickpeas help detoxify the body, relieve bronchitis, 

and chickpea decoction aids in preventing poisoning. 

Young chickpea shoots are considered effective for 

managing diabetes. However, it is not recommended 

for breastfeeding mothers and children under six years 

old [5]. 

Abu Ali Ibn Sina, in his work "The Canon of Medicine," 

describes the medicinal properties of chickpeas, noting 

their unique benefits in lung nutrition, the use of 

chickpea oil for treating burns, ulcers, and itching, and 

its boiled water for alleviating toothache and milk 

swelling. Additionally, chickpeas are known for their 

ability to dissolve kidney stones and their positive 

effects on intestinal diseases, diarrhea, and urinary 

organ treatment in France and the United Kingdom. 

Extracts from the stems and leaves, as well as apple, 

lemon, and oxalic acids, are widely used in South-East 

Asian countries such as India, China, and Burma for 

medicinal purposes [18]. 

D.A. Bender and A.E. Bender emphasize that chickpeas 

are an excellent source of copper, folic acid, and zinc, 

as well as protein, vitamin A, and iron. They are highly 

nutritious and serve as a healthy carbohydrate source 

for individuals with insulin resistance or diabetes. 

As noted by E. Stepanova, consuming 100 grams of 

boiled chickpeas per day is sufficient to provide the 

body with essential nutrients. For individuals with a 

weak stomach, it is recommended to limit intake to 30 

grams per day. Chickpeas are superior to other 

legumes in terms of their nutritional value (329 kcal/100 

g mass) [16]. 

Chickpea milk, obtained from chickpea grains, has the 

same nutritional and medicinal properties as cow and 

soybean milk. Additionally, due to the composition of 

semi-drying fatty acids in chickpea, lipid formation is 

reduced [2]. 

Chickpea grains are used to prepare chickpea flour, 

various side dishes, soups, omelets, pastries, bread, 

jelly, and other dishes. When mixed with wheat flour 

(10-20%), it enhances the quality and nutritional value 

of bread, confectionery, and pasta products. Chickpea 

flour is also used in children's food. Chickpea bran, 

roasted and mixed with tomato paste, raisins, sesame, 

or walnut kernels, is used to make sweet bars. In some 

countries, including India and Azerbaijan, chickpea acid 



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(ISSN – 2771-2559) 
VOLUME 04 ISSUE 11    Pages: 26-33 

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is used as a substitute for vinegar and in the 

preparation of cold beverages. 

V.G. Klimenko's research shows that the protein 

content in all chickpea varieties ranges from 12.6% to 

31.0%, with this variation dependent on soil-climatic 

conditions and protein biosynthesis [9]. 

The data in the literature suggests that the protein 

content in chickpea grains changes depending on 

cultivation techniques [13; 14]. This underlines the 

necessity of developing scientific guidelines for 

selecting and cultivating varieties suited to the soil-

climatic conditions of each region [1; 11]. 

METHODS 

Our research was conducted at the experimental 

production base of the Institute of Grain Legume 

Research in Sirdarya, under irrigation conditions with 

slightly saline soils. The soil had less than 1% residual dry 

matter, with an overall salinity of 0.030-0.033%, 

chloride levels often exceeding the toxicity threshold, 

reaching up to 0.036%, sodium content of 0.047%, and 

sulfate content of 0.130-0.134%. 

The experimental field is located in the southeastern 

part of the Mirzachul region, characterized by a sharply 

continental climate with hot, dry summers and 

moderate winters. The region experiences significant 

temperature variations between day and night and 

between summer and winter. 

The experiment utilized chickpea varieties from the 

global collection, including “FLIP98-140c-(GulDU-

ToshDAU)”, “FLIP98-116c-(MirOz)”, “FLIP98-152c”, 

“Halima”  and “Uzbekistan-32.” 

The sowing of chickpea seeds occurred in the second 

half of October (autumn) and the first ten days of 

March (spring), with seeds germinated under the 

natural moisture conditions of the soil. General 

agronomic practices were followed, and the preceding 

crop was autumn wheat. The variants were arranged in 

4 replications, with each plot covering 48 m². 

Data collection and analysis were performed following 

the "Methodology for State Variety Testing of 

Agricultural Crops" (1985, 1989) [10], and statistical 

analysis was carried out using B.A. Dospekhov's (1985) 

guide to variance analysis and the SPSS-17 program [7]. 

The technological quality indicators of the grain, 

including: 

-Protein content (Kjeldahl method) 

- Oil content (Soxhlet apparatus using a solvent 

extraction method) 

- Cellulose content (Henneberg and Stohmann 

method) 

- Ash content (Mendel method) 

- Maturity level of the seeds 

RESULTS AND DISCUSSION 

The results from the experiment showed that sowing 

dates had a significant impact on the chemical 

composition of chickpea grains: 

Water content: Chickpea grains sown in spring had 

water content up to 8.5-9.6%, while autumn sowing 



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showed a slight decrease, with the range from 8.0-

9.4%. 

Oil, non-nitrogenous extractive substances, and total 

energy showed significant differences across varieties. 

Fiber content: Chickpeas sown in spring had higher 

fiber content compared to autumn sowing, except for 

the “FLIP98-140c-(GulDU-ToshDAU)” variety, which 

showed the opposite trend. “FLIP98-140c-(GulDU-

ToshDAU)” and “FLIP98-183c-(Halima)” varieties had 

lower fiber content (4.9-4.98%), while the control 

variety “Uzbekistan-32” had the highest fiber content 

(9.45-9.65%) in both sowing dates. 

Oil content: The oil content in chickpea grains from 

autumn sowing was 0.06-1.96% higher than in spring 

sowing. “FLIP98-152c” had the highest oil content of 

6.47% when sown in autumn. 

Ash content: Sowing date had little effect on the ash 

content of chickpea grains. 

Non-nitrogenous extractive substances: These were 

higher in autumn-sown chickpeas. The highest non-

nitrogenous extractive substances were found in 

“FLIP98-116c-(MirOz)” (66.83%) in autumn sowing, and 

the lowest in “Uzbekistan-32” (60.14%) in spring 

sowing. 

Regarding oil content, chickpea seeds sown in the 

spring had 0.06-1.96% lower oil content compared to 

those sown in the autumn. Among the varieties 

studied, the “FLIP98-152c” variety had the highest oil 

content (6.47%) when sown in autumn. 

The data analysis indicated that planting time had little 

impact on the ash content of chickpea seeds. The 

lowest ash content was observed in the “FLIP98-183c-

(Halima)” variety when sown in autumn (3.49%). The 

amount of nitrogen-free extractive substances was 

higher in all varieties when sown in autumn.  The 

highest level of nitrogen-free extractive substances 

was found in the “FLIP98-116c-(MirOz)” variety 

(66.83%) when planted in autumn, while the lowest 

was in the  

“Uzbekistan-32” variety (60.14%) when planted in 

spring.  

According to the experimental results (Table 3.18), 

chickpea varieties sown in autumn had higher total 

energy value. The highest energy value was recorded 

for the “FLIP98-183c-(Halima)” variety (361.67%), while 

the lowest was in the “Uzbekistan-32” variety (306.12-

309.5%). 

The protein content in the seeds was affected not only 

by the planting time but also by the biological 

characteristics of the varieties. When the “Uzbekistan-

32” variety was sown in the spring, it had a protein 

content of 20.28%. The “FLIP98-152c” variety had the 

highest protein content at 24.28%, while the “FLIP98-

140c-(GulDU-ToshDAU)” variety had the lowest 

protein content at 18.8%. The variability in protein 

content between the varieties suggests that the 

biological characteristics of the varieties influence this 

trait. Specifically, the “FLIP98-152c” variety had 4.0% 

more protein than the control variety, indicating a 



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VOLUME 04 ISSUE 11    Pages: 26-33 

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good match between genotype and environment. 

When chickpeas were sown in the spring, the protein 

content in the seeds ranged from 18.8% to 24.28%, while 

in the autumn sowing, the protein content decreased 

by 1.25-2.59%. These data confirm that spring sowing 

results in a higher protein content in the seeds. 

Conversely, when planted in the autumn, the oil 

content in the seeds was higher. Chickpeas, widely 

consumed in our diet, are appreciated for their quick 

and easy cooking characteristics, making them of 

practical significance. 

The cooking time of chickpea varieties was studied, 

and it was found that the cooking time for the varieties 

“FLIP98-140c-(GulDU-ToshDAU)”, “FLIP98-183c-

(Halima)” and “FLIP98-152c” was 30 minutes, while for 

the “Uzbekistan-32” variety it was 40 minutes, and for 

“FLIP98-116c-(MirOz)” it was 50 minutes. Therefore, 

the varieties “FLIP98-140c-(GulDU-ToshDAU)”, 

“FLIP98-183c-(Halima)” and “FLIP98-152c” are not only 

suitable for food and energy sources but also can be 

considered among resource-efficient varieties. 

Table 

Effect of Planting Time on Seed Quality Indicators (Average of 3 Years of Data) 

(Data from "Grain products research institute") 

№ Indicator 

Varieties 

Uzbekistan-32 

FLIP 98-140с- 

(GulDU-

ToshDAU) 

FLIP 98-116с -

(MirOz) 
FLIP 98-152с 

FLIP 98-183с-

(Halima) 

planting time 

spring autumn spring autumn spring autumn spring autumn spring autumn 

1. 
Moisture 

content, % 
8,5 8,0 9,4 9,2 9,2 9,2 8,8 8,0 9,6 9,4 

2. Protein, % 20,28 17,66 18,8 17,55 19,55 18,93 24,28 21,69 19,90 19,43 

3. Crude fiber, % 9,65 9,45 4,9 7,5 5,72 5,24 6,49 5,43 4,98 4,69 

4. Oil, % 4,99 6,06 4,79 5,0 5,18 5,24 4,51 6,47 5,11 5,18 

5. Ash content, % 3,86 4,10 3,60 3,67 3,67 3,76 4,00 4,04 3,76 3,49 

6. 
Nitrogen-free 

extracts, % 
60,14 63,77 64,91 65,77 65,89 66,83 60,72 62,37 66,66 66,81 

7. 
Total energy 

value, kcal 
306,12 309,5 310,75 314,27 314,37 315,45 313,5 319,9 314,54 361,67 

 

CONCLUSIONS Sowing date significantly influenced the chemical 

composition of chickpea grains. Autumn sowing led to 



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VOLUME 04 ISSUE 11    Pages: 26-33 

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lower protein content and higher oil content, 

compared to spring sowing. These results confirm that 

spring sowing leads to higher protein content, while 

autumn sowing enhances oil content. Introducing 

chickpea varieties such as “FLIP98-152c” and “Halima” 

in Sirdarya could provide new opportunities for 

protein-rich crops and increased yields. 

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15. Smirnova-Ikonnikova M.I. Protein Content in 

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