YIELD AND NUTRITIONAL CHARACTERISTICS OF EDIBLE CLUSTER BEAN GENOTYPES

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dc.authoridKaplan, Mahmut/0000-0002-6717-4115
dc.authoridAkcura, Mevlut/0000-0001-7828-5163
dc.contributor.authorMüftüoğlu, Nuray Mücella
dc.contributor.authorTürkmen, Cafer
dc.contributor.authorAkcura, Mevlut
dc.contributor.authorKaplan, Mahmut
dc.date.accessioned2025-01-27T21:01:46Z
dc.date.available2025-01-27T21:01:46Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractCluster bean (Cyamopsis tetragonoloba (L.) Taub.), also called as guar, is used in industry, animal feeding and green pods are used as a fresh vegetable in some countries. This research is the first study in Turkey carried out nutritional composition. Ten edible guar lines were used as plant material. Green pod yield, yield components (number of pods per plant, single pod weight, pod length and pod width) and nutritional attributes (crude protein, digestible protein and dry matter ratios) of 10 guar lines were investigated with field experiments conducted in two growing seasons (2016-2017). Green pod yields per plant varied between 63.70 and 81.34 g; number of pods per plant varied between 18.78 and 25.98 piece. Single pod weights of the guar lines varied between 2.91 and 3.76 g and differences in single pod weights of the guar lines were found to be significant. Pod lengths varied between 10.86 and 12.43 cm and pod widths varied between 10.32 and 11.31 mm. Crude protein contents of guar lines varied between 14.38 and 17.22% DM and differences were not found to be significant; digestible protein contents varied between 65.40 and 75.25% CP and differences were found to be significant. Dry matter ratios of the green pods varied between 15.92 and 21.16%. Considering the correlations among the investigated traits, it was observed that green pod yields had significant positive correlations with the number of pods per plant, pod weights and pod lengths. Pod weights decreased with increasing number of pods; decreasing dry matter ratios were observed with increasing pod weights and pod lengths. A similar change was also observed in digestible protein contents based on crude protein contents.
dc.description.sponsorshipTurkish Scientific and Technological Research Council (TUBITAK) [117O691]
dc.description.sponsorshipThis paper was presented in International Summit 2018 for Eurasian Natural Nourishment and Healthy Life held in Ankara between 12-15 July 2018 and similar abstract was published in the symposium abstract proceedings. This study was supported by the Turkish Scientific and Technological Research Council (TUBITAK) (with the Project number of 117O691). The authors appreciate the financial support given.
dc.identifier.doi10.17557/tjfc.501486
dc.identifier.endpage97
dc.identifier.issn1301-1111
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85069213326
dc.identifier.scopusqualityQ3
dc.identifier.startpage91
dc.identifier.urihttps://doi.org/10.17557/tjfc.501486
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27182
dc.identifier.volume24
dc.identifier.wosWOS:000474342400012
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSoc Field Crop Sci
dc.relation.ispartofTurkish Journal of Field Crops
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectEdible guar (Cyamopsis tetragonoloba)
dc.subjectgenotype
dc.subjectprotein
dc.subjectyield
dc.titleYIELD AND NUTRITIONAL CHARACTERISTICS OF EDIBLE CLUSTER BEAN GENOTYPES
dc.typeArticle

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