Submitted26-09-2020|
Accepted19-02-2021|
First Online 09-03-2021|
ABSTRACT
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.
INTRODUCTION
Global scenario of chick pea
On the basis of globally point of view this pulse crop possess third position in the area of production followed by dry beans, field pea. In India production of pulses was minimized and varied from 14-18 MT. However, from 2016-17, the production crossed 23 MT. In 2016-17, the production of pulses was 23.13 MT, in 2017-18, it was 25.42 MT and in 2018-19 is around 23.22 MT. (Bernable, 1993)
The country which produces chick pea such as includes Pakistan, Turkey, Australia, Myanmar, Ethiopia, Iran, Mexico, Canada and USA. Most of the cultivated variety known as Desi and Kabuli. Desi (microsperma) looks pink in color with anthocyanin purple color provider to the thick seed coat. The kabuli (macrosperma) looks white color flower it shows disappear the anthocyanin pigment. The seed weight was varied from 0.1 to 0.3 g and 0.2 to 0.6g in the desi and kabuli. It is also known as cool season food legume (Chibbar, 2010).
Nutritional importance of chick pea
The importance of pulse in the form of protein and carbohydrate are identified before long time ago. Among the pulse crop chick pea was identified as staple food crop among the vegetarian people. This is a good source of starch, protein, minerals, fiber, vitamins and also most of the phytochemicals. On the bases of nutrition rich amino acid pulses are rich in essential amino acid such as lysine but in cereals it is deficient (Du,1999). So that Indian food gets complete with cereals and pulse it means dal chaval. It is a very good combination for the supply of nutrition to human beings. In chick pea macromolecules such as carbohydrates ranges from 51-65% in desi variety and 54-71% in kabuli variety. Most of the carbohydrates are present in seed of chick pea. In chick pea starch are mostly present by weight 30-57%. In the desi variety of chick pea consists of 20-42% amylase and 21.0-46.5% in kabuli variety. In the chick pea stored form of carbohydrates are not easily digestible because huge amount amylase. The best amount of stach are present in roasted chickpea and green bananas (Frimpong. A, 2009). Due to this property it is consumed in large amount. This crop is a self-pollinating crop it has 2n chromosome number. There are forty-four chick pea variety present. Such as C. echinospermum and C. reticulatum form the primary gene pool with the cultivated C. arietinum L. However, C. bijugum, C. judaicum and C. pinnatifidum form the secondary gene pool while other Cicer species form the tertiary gene pool (Guillon, 2002).
Chick pea used as food items
This crop is utilized in the different forms in India. Sometime it is used in unripe form or in the snack form, in the form of green vegetables. The leaves of chick pea rich in lots of nutrients such as spinach and cabbage (Ibriki, 2003). Indian and Turkey consists of large per capita and it is also used in diet in form of besan, in dhal etc. The mature grain of chickpea used may be in salad, cooked in stews and flour form.
This crop recently plays a provider of nutritious food to the society. This crop is easily adopted according to the environment (Jambunatha, 1980). In the world, each country has this crop that chick pea has nutritionally rich component so that the nutritionist consider its importance to the human beings. It consists of a balanced proportion of carbohydrates, proteins, vitamins and minerals essential to balanced diet in human populations (Javier, 2012). Due to its rich digestibility and rich amount of protein most of the people preferred it. There are very little amount of vitamins are present in the cereals, pulses, vegetables, fruits, meat and dairy products. It is a good source of fat and water soluble vitamins. This crop was consumed another crop it acts as a complementary component with them. This crop is rich in folic acid and easily available with minimum price. Due to maximum amount of good source of folic acid coupled with the advanced amounts of water-soluble vitamins such as riboflavin (B2), pantothenic acid (B5) and pyridoxine (B6) and these levels are similar to or higher than those observed in other pulses. However, niacin concentration in chickpea is lower than that in pigeon pea and lentils (Kozlowska, 2001).
Antinutritional factors
In the chick pea the nutritional and human health benefits associated with anti-nutritional factors.Due to this the chick pea consists of its controlled biological value in the form of food.
In the non protein anti nutritional consists of alkaloids, tannins, phytic acid, saponins and phenolics. But the protein anti- nutritional consists of trypsin inhibitors, chymotrypsin inhibitors, lectins and antifungal peptides. In chick pea protease inhibitor are consists of two types such as single chain polypeptide chain about 20kDa with the mostly two bridges (Lev-Yadun, 2000).
An enzyme such as protease inhibitors interact with binding of the trypsin enzyme and chymotrypsin in the human digestive tract. Mostly they are resistant to the digestive enzyme in the stomach environment and its pH.
Pulse used as a fermented food form to promote nutrition and health
Majority of pulse derived from fermentation process from last several years ago. During this process two reaction was occur firstly hydrolyze and then metabolize through which it enhance the nutritional quality and its sensorial features by increase its nutrient content and also its phytochemical bioavailability which favors its bioactive compounds (Madhusudha, 1996). The pulse become very beneficial after fermentation and it is very nutritive after this process which helps in the cardio vascular disease, diabetes and prevention of chronic diseases.
Chick pea has lots of nutritional advantages with full of vitamins and nutrients. It also helps to decrease the harmful disease to human health.
There are lots of advantages of chick pea:
(a) The carbohydrate diminishing effect
In the chick pea stored carbohydrate are digest very slow rate which effect the energy after metabolism for the use of other activities.
(b) To promote satisfaction in the appetite and helps in weight loss
This pulse are consists of rich amount of protein and fiber which helps to reduce the feeling of hunger and food craving so that the people become safe to eat unhealthy food items and helps to minimize the weight gain problem.
(c) To solve the digestion disorder
This crop rich in fiber content approximately 6-7%. In the abroad country it acts as good substitute for the makeup of the deficiency of dietary fiber
MATERIALS AND METHODS
NIRS-2500- 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 (Moreno,1978).
RESULTS AND DISCUSSION
ACKNOWLEDGEMENT
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