Quantitative and qualitative analysis of legume seeds

Legume belongs to the Fabaceae family and is considered poor man's meat. Legume seeds contain high levels of carbohydrates, protein, minerals, vitamins and fibre that are good for health and prevent from getting numerous diseases. Besides having high nutritional value, legume seeds regain the soil structure and improve productivity. The goal of the study is to examine the characteristics of five different legume seeds based on Fourier Transform Infrared spectra, moisture content, fat content, and protein content. The five legume seeds, black chickpea, cowpea, white chickpea, small dry bean and red lentil, were used to predict the presence of fat, protein sand moisture using different methods. The protein content for the sample varied from 10.74% to 15.58%, fat from 2.42% to 8.2%, and moisture from 10.38% to 13.22%. In samples like white chickpeas, small red beans, and cowpeas, protein content was similar but found less in black chickpeas and more in red lentils. The fat content was higher in black chickpeas and low in red lentils, whereas the moisture content was almost the same for all samples.