Dehulling quality and cooking time of Australian chickpeas

An interlaboratory comparison was carried out to study the dehulling qualit y and cooking time of chickpeas grown in Australia. Results indicated consi derable consistency in dhal yield of genotypes determined by different labo ratories. Dhal yield of 'T-1315' was the highest, followed by 'T-1414'. The cooking time of genotypes ranged between 95 and 135 min for whole seed sam ples and between 32 and 48 min for dhal samples. Since India imports consid erable amounts of chickpea to meet its domestic demands, it is suggested th at chickpeas with 75% dhal yield potentials and about 90-100 min cooking ti me of whole seeds and 35-40 min cooking time of dhal samples be preferred a nd encouraged for import.