Physicochemical Properties and Effect of Processing Methods on Mineral Composition and Antinutritional Factors of Improved Chickpea (Cicer arietinum L.) Varieties Grown in Ethiopia

Table 1

General characteristics of the seeds of the two chickpea varieties.

Varieties	Type	Pedigree	1000 Seed weight (g)	Seed density; (g/ml)
Arerti	Food	X87TH186	260.69 ±1.10	3.48 ± 0.12
		/TCC14198
		XFLIP 82-150c
Natoli	Food	ICCX-910112-6	280.65 ± 2.38	3.61 ± 0.24
CV			1.19	9.25
LSD			7.29	0.74

CV= coefficient of variation; values are mean ± SE and mean values followed by the same letter in column are not significantly different at 5% level of significance; LSD = least significance difference.