د.محمد مختار بركة2026-06-252026-06-25https://dspace.academy.edu.ly/handle/123456789/2358Chickpea is an excellent source of trace manganese which is an essential co- factor in our antioxidant defense, in addition chickpea had better blood fat regulation including lower levels of total cholesterol and triglycerides (Chaithra, 2009). In Libya, chickpea is considered to be one of the most food legume. It is component of most local dishes and is consumed in various forms. Libya meets most of its chickpea requirements through imports. In this concern, Libya is considered one of the major chickpea importing 2 countries which also include Spain, Pakistan, Iran, Italy, USA, and Lebanon (FAO, 2005). The achievement in chickpea research allowed the extension of its cultivation a beyond the traditional zones amid into desert production systems (ICARDA, 2004).The legume plants or pulse belong to the family Fabaceae. Nearly 11,000 species of legumes are known and many of them are importance as industrial, medicinal and food plants (Agarwal et al., 2011). Chickpea (Cicer arietinum L.), commonly known as "Gram"is the most important food legumes grown in worldwide. It is a major source of human and animal for high – protein food. The chickpea seeds has 17.21% protein, 62% carbohydrates, 3% fibers, 5.2% oil, 3% ash, o.3% phosphorous, a good amount of fat and it is rich source of calcium, iron and vitamin B and C (Dawar et al., 2007). Chickpea seeds are eaten fresh as green vegetables, parched, fried, roasted and boiled as snack food, sweet and condiment. Seeds are ground and the flour can be used as soup, and to make bread, prepared with pepper, salt, lemon and is served as a side dish. Mainly two types of chickpea are grown, brown "Desi" and white seeded "Kabuli" (Dawar et al., 2007).borne fungi of some lmported chickpea