Origin, domestication, taxonomy, botanical description, genetics and cytogenetics, genetc diversity and breeding of chickpea (Cicer arietinum L.)

Abstract

The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, chhana, chana, or channa, garbanzo or garbanzo bean, or Egyptian pea. Also known as ceci beans, Indian peas, kadale kaalu, sanaga pappu, and shimbra. The Sanskrit name for chickpea is chennuka, and hence, the name chana in the Sanskrit-derived languages such as Hindi. Chickpea is a cool season legume crop grown world- wide as a food crop. The seed is the main edible part of the plant. Chickpea is a cheap and important source of protein for those people who cannot afford animal protein or who are largely vegetarian. Furthermore, chickpea is also a good source of minerals (calcium, phosphorus, magnesium, zinc and iron), unsaturated fatty acids, fibre and β-carotene). Chickpea also plays an important role in maintaining soil fertility by fixing nitrogen at rates of up to 140 kg/ha/year. Therefore, this crop requires relatively low inputs of nitrogen as it derives 70% of its N through symbiotic N2 fixation and benefits other cereal crops as well. On the basis of seed colour and geographical distribution, chickpea is grouped into two types: desi (Indian origin) and kabuli (Mediterranean and Middle Eastern origin). Desi seeds are brown, black or green in colour and are cultivated as a legume crop. Kabuli seeds are white to cream coloured and are used for cooking purposes for humans. The seed weight generally ranges from 0.1 to 0.3 g for desi and 0.2 to 0.6 g for kabuli/. The desi type accounts for about 80–85% of total chickpea production, and is grown mostly in Asia and Africa, while the kabuli types are largely grown in West Asia, North Africa, North America and Europe. Chickpeas appear in early recordings in Turkey about 3500 BCE and in France 6790 BCE. India produces the most chickpeas worldwide but they are grown in more than 50 countries. An excellent source of carbohydrate, protein, fiber, B vitamins, and some minerals, they are a nutritious staple of many diets. Chickpea is widely grown for its nutritious seeds. Chickpeas are an important food plant in India, Africa, and Central and South America. The seeds are high in fibre and protein and are a good source of iron, phosphorus, and folic acid. As with other legumes, chickpeas have a symbiotic association with nitrogen-fixing bacteria and can be rotated with nitrogen-intensive crops such as cereals to improve soil conditions. Till 17th century, roasted and grounded chickpeas and were brewed as a substitute for a coffee in Europe. Around 800 AD, chickpeas were associated with Venus, the Roman Goddess for beauty and love as it improves fertility by increasing sperm production, stimulating menstruation and lactation. In this review article on Origin, Domestication, Taxonomy, Botanical Description, Genetics and Cytogenetics, Genetic Diversity, Breeding, Uses, Nutritional Value and Health Benefits of Chickpea are discussed.