Managing the Humic Acid Fertilizing of Chickpea and Protein Status

English (OpenAlex)

Short communication 2019). Seeds of chickpea contain 38-73% carbohydrate, 16-31% protein, 2-9% cellulose, 2-7% oil, 2-11% ash (Encan et al 2005).There are various types of chickpea consumption in the world (Attia et al 1994) such as; directly cooking, coffee, varied fermented foods, frying, appetizer (Sıkılı 2003), "leblebi" a kind of cookies and animal feeding (Kara 1996).Additionally, chickpea seeds include non-polymeric starch components which are an important healthy food source while most of the ingredients are formed by cellulose, hemi-cellulose and pectin.The mentioned contents are associated with prevention of some important diseases such as hearth, diabetes, obesity, some of the cancer types, decreasing of blood cholesterol, normalization of glucose and insulin ratio (Kahraman 2017).Increasing to yield and quality in plant production strictly related to soil characteristics.One of the most important factors for soil yield is; reaction (pH) that is effecting availability of plant nutrition elements.Absorption of the soil elements by plants and soil microorganism activity is optimum on pH; 6-7 levels (Özbek 1973).Soil humic matters act as directly or indirectly on plant nutrition.Indirect effects are; water keeping, drainage and ventilation, improvement of soil physical features, changing the availability of soil minerals and absorption by roots.Humic matters create water soluble forms of metallic hydroxide by metallic ions and, controlling to many of those elements.Direct effects