chick pea (Bengal gram)

 Botanical name : Cicer arietinum Linn

Family : Leguminosae,

Sub-family : Papilionaceae (Fam : Fabaceae)

Common English name : Chick pea, Bengal gram, Gram

Common Vernacular name : Chana, Harbhara

Source : seeds



        The Plant is extensively cultivated but not found in wild state in india. The species is introduced in india.  It is considered to have originated in the region  ling between caucasus and himalaya mountains.from this region it has spread into southern euroe, Egypt and  India

        General Characgter :cicer is a genius with 24 species of annual herbs distributed mostly in western Asia .two species are found in india and out of thease ,cicer arietinum is important and cultivated all over india as a pulse crop.


Marphology:

        Cicer arietinum is an erect and spreading much branched 'annual herb ,about 1to 2 feet high , with pinnetly compound leaves ,having small ovel leaflets .All the parts are covered with grandilur hairs the pods are oblong with one or two seeds . The seeds are rounded with pointed anterior end and smooth or wrinkled coats brown or yellow or white in colour .the crop is well adopted to arid and sub-arid regions and become ready for harvesting for 90 days.


Areas of cultivation in India:

       East Punjab ,Uttar pradesh ,Bihar ,Rajasthan,Maharashtra,Andra pradesh Madhya pradesh are the inportant states for cultivation of germ.


Varities under cultivation: 

        The varieties are divisible into two groups brown and white. Brown or deshi is most widely grown, while white or kabuli, is cultivated only in some areas, as it gives poor yield. The improved varieties used for cultivation are BR-65, BR-77, ST-4, -87, Chafa, WB-75, CO-1, Warnaga, Ujain-24, Pb-7, NP-28, Gwaliar-3 etc.


Economic Importance

1. Gram seeds are eaten raw, rosted or cooked. Large varieties of saltish and  sweet preparations are made from gram seeds.

2. Gram is consumed in  the form of split seeds , gram ata crushed gram and whole gram, bouled or porched. whole gram is consumed after cooking.

3. Germinated gram seeds form an important medicine and it is recommended as a prophylactic against deficiency diseases, particularly scurvey.

4. Gram is an important horse-food, it is used raw or soaked in water.

5. The husk, broken bits of fried grams are used as cattle feeds.

6. Dry stems and leaves, obtained during threshing, form useful cattle feed.

7. Green young leaves (containing citric and oxalic acids) are used as vegatable.

8. Gram is a nutritive pulse extensively used as a source of proteins in starchy diet. Gram seeds are rich in proteins, starch, vitamins and minerals.

9. Starch in gram seeds is suitable for textile sizing and an adhesive suitable for commerical plywood that is obtained from gram seeds.

10. All aerial parts are covered with glandular hair and these hair exude an acide liquid This liquid is collected by spreading hin, white, clean cloth is then wrung out and the liquid is collected. This liquid is rich in organic acids, especially Malic and oxalic acids. The collected liquid is used medicianally for the cure of dyspesia and indigestion. It is also useful medicine to cure diarrhoea and dysentery.



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