1. Physical Characteristics
Shape: Spherical or slightly angular with a beak-like protrusion.
Size: Typically ranges from 6 mm to 10 mm in diameter, depending on the variety.
Color: Varies from beige, light brown, and yellow to black and green (depending on the type).
Texture: Smooth or wrinkled outer coat, with a firm and hard structure when dry.
2. Density & Weight
Bulk Density: 750 â?? 850 kg/m�³ (varies based on moisture content and variety).
100 Seed Weight: 15 â?? 50 grams, depending on the chickpea type.
3. Moisture Content
Standard Moisture Level: 10% - 14% for safe storage.
High Moisture: Above 14% may lead to spoilage, mold growth, or pest infestation.
4. Hardness
Hardness Index: Measured using a texture analyzer; generally ranges from 50 â?? 80 N (Newton).
Soaking Effect: Absorbs upto 100% - 150% of its weight in water, softening for cooking or processing.
5. Purity Standards
Foreign Matter: Should not exceed 1.0%.
Broken & Damaged Grains: Should not exceed 2.0%.
Shriveled or Immature Grains: Should not exceed 3.0%.
6. Varieties
Desi Chickpeas: Small, darker, with a rough coat; commonly used in Indian and Middle Eastern cuisine.
Kabuli Chickpeas: Larger, lighter in color, with a smooth coat; often used in salads, hummus, and Mediterranean dishes.
7. Storage Conditions
Temperature: Ideally stored at 10-15�°C.
Relative Humidity: Below 65% to prevent spoilage.
Shelf Life: Properly stored chickpeas can last 1-2 years without quality degradation.
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