Evaluation of the Nutritional Quality and Health Benefits of Chickpea (Cicer arietinum L.) by using New Technology in Agriculture (Near Infra-red spectroscopy-2500)

Abstract

Background: Among the pulse crop world chick pea known as important pulse crop which is grown and utilized in the world. This crop nutritionally rich in the carbohydrates, protein which has superior quality protein than the other pulse crop. This pea consists of lots of essential amino acids except the sulphur containing amino acids. So that it is a good combination of diet with the cereals. In the plants mostly carbohydrates stored in the starch form but also followed by oligosaccharides and reducing and non-reducing sugars. In this crop lots of nutritionally rich substances but it has low amount of fats and large amount of unsaturated fatty acid which is very beneficial to the heart patient. The minerals which are present in chick pea are Calcium, magnesium, phosphorus and especially potassium. The vitamins which are present in this pulse such as riboflavin, niacin, thiamin, folate and the vitamin A precursor, â-carotene. The pulses also have anti-nutritional factors which can be minimized by the using of lots of cooking methods.Methods: Through NIRS-2500 evaluated twenty samples of chick pea. It is an instrument through which Near Infrared (NIR) analysis a spectroscopic technique that makes use of the naturally occurring electromagnetic spectrum. This works in the region of the spectrum defined by wavelengths between 700nm and 2500nm. All the cultivars were found to cluster in major four groups on the basis of principal component analysis. The result showed the diversity between nutritional and antinutritional factors in the cultivars that could be further used by plant breeders to develop superior genotypes. The chick pea has lots of advantages which cure the several diseases such as cardiovascular disease, type 2 diabetes, digestive diseases and some cancers. Result: Here we study twenty samples of chick pea in which the biochemical composition of this crop consists of protein was varied from 22.12% to 24.42%, sulphur containg amino acids ranged from 0.15 to 1.25% and Tryptophan was ranged from 0.63 to 1.38% which was analyzed by NIRS-2500.