{"id":{"repo_id":"vu-aus","oai_identifier":"oai:eprints.vu.edu.au:15294"},"canonical_url":"https://search.dev.ndltd.org/etd/vu-aus/oai:eprints.vu.edu.au:15294","repository":{"repo_id":"vu-aus","name":"Victoria University (Australia)","base_url":"https://vuir.vu.edu.au/cgi/oai2"},"display":{"title":"Quality characteristics of Australian chickpeas (Cicer arietinum L.) for food usage","abstract":"Australia is emerging as a significant producer and a major exporter of chickpeas. There is, however, little data on quality of Australian chickpea or on the use of chickpea in new food formulations for the western world. Physical properties, chemical composition and nutritional qualities of four major commercially traded desi varieties, two kabuli varieties and some new releases collected from the important growing sites of Australia were evaluated over four harvests to study effect of location, season and genotype. The composition of these varieties were compared with advanced breeding lines grown in experimental plots over two seasons. Proximate composition of desi dhal (dry, dehusked split cotyledon) was measured and compared to whole seed.","abstract_html":"Australia is emerging as a significant producer and a major exporter of chickpeas. There is, however, little data on quality of Australian chickpea or on the use of chickpea in new food formulations for the western world. Physical properties, chemical composition and nutritional qualities of four major commercially traded desi varieties, two kabuli varieties and some new releases collected from the important growing sites of Australia were evaluated over four harvests to study effect of location, season and genotype. The composition of these varieties were compared with advanced breeding lines grown in experimental plots over two seasons. Proximate composition of desi dhal (dry, dehusked split cotyledon) was measured and compared to whole seed.","abstract_has_math":false,"creators":["Iyer, Lakshmi"],"institution":"Victoria University of Technology","degree_name":"phd","degree_level":"doctoral","degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1997,"date_issued":"1997","date_published":"1997","updated_at":"2026-07-24T06:33:07Z","subjects":["0908 Food Sciences","School of Engineering and Science"],"languages":["en"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":null,"outbound_label":null,"outbound_source":null},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Iyer, Lakshmi"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["1997"]},{"key":"dc:date.issued","label":"Date","values":["1997"]},{"key":"dc:publisher.department","label":"Dc Publisher Department","values":["Department of Biological and Food Sciences"]},{"key":"dc:publisher.institution","label":"Dc Publisher Institution","values":["Victoria University of Technology"]},{"key":"dc:relation.isreferencedby","label":"Dc Relation Isreferencedby","values":["https://vuir.vu.edu.au/15294/"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.qualificationlevel","label":"Dc Type Qualificationlevel","values":["doctoral"]},{"key":"dc:type.qualificationname","label":"Dc Type Qualificationname","values":["phd"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["0908 Food Sciences","School of Engineering and Science"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://vuir.vu.edu.au/15294/3/IYER%20Lakshmi-thesis_nosignature.pdf"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Australia is emerging as a significant producer and a major exporter of chickpeas. There is, however, little data on quality of Australian chickpea or on the use of chickpea in new food formulations for the western world. Physical properties, chemical composition and nutritional qualities of four major commercially traded desi varieties, two kabuli varieties and some new releases collected from the important growing sites of Australia were evaluated over four harvests to study effect of location, season and genotype. The composition of these varieties were compared with advanced breeding lines grown in experimental plots over two seasons. Proximate composition of desi dhal (dry, dehusked split cotyledon) was measured and compared to whole seed."]},{"key":"dc:format","label":"Dc Format","values":["text"]},{"key":"dc:title","label":"Title","values":["Quality characteristics of Australian chickpeas (Cicer arietinum L.) for food usage"]}]}],"canonical_facts":{"dc:creator":["Iyer, Lakshmi"],"dc:date":["1997"],"dc:date.issued":["1997"],"dc:description.abstract":["Australia is emerging as a significant producer and a major exporter of chickpeas. There is, however, little data on quality of Australian chickpea or on the use of chickpea in new food formulations for the western world. Physical properties, chemical composition and nutritional qualities of four major commercially traded desi varieties, two kabuli varieties and some new releases collected from the important growing sites of Australia were evaluated over four harvests to study effect of location, season and genotype. The composition of these varieties were compared with advanced breeding lines grown in experimental plots over two seasons. Proximate composition of desi dhal (dry, dehusked split cotyledon) was measured and compared to whole seed."],"dc:format":["text"],"dc:identifier.uri":["https://vuir.vu.edu.au/15294/3/IYER%20Lakshmi-thesis_nosignature.pdf"],"dc:language":["en"],"dc:publisher.department":["Department of Biological and Food Sciences"],"dc:publisher.institution":["Victoria University of Technology"],"dc:relation.isreferencedby":["https://vuir.vu.edu.au/15294/"],"dc:subject":["0908 Food Sciences","School of Engineering and Science"],"dc:title":["Quality characteristics of Australian chickpeas (Cicer arietinum L.) for food usage"],"dc:type":["Thesis"],"dc:type.qualificationlevel":["doctoral"],"dc:type.qualificationname":["phd"]},"updated_at":"2026-07-24T06:33:07Z"}