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¹ Yrd. Doç. Dr. H.O. Gıda Mühendisliği Beytepe/ANKARA
² Dr. Tarla Bitkileri Meckez Araş. Enstitüsü ANKARA
³ Taria Bitkileri Merkez Araştırma Enstitüsü ANKARA - This study was undertaken to investigate the influence of locations on the physical and chemical characteristics and cooking quality of chickpea genotypes grown in different climatic locations of Turkiye. Three chickpea genotypes grown in seven different locations were analyzed to determine the technological quality criteria and protein content. Seed weight and volume at dry and wet samples plus swelling index values were significantly influenced by genotype and environment. Dry and wet cooking time and protein content were significantly influenced by environment. Keywords : Chickpea; protein content; cooking time; swelling index