Application of Fourier Transform Infrared (FTIR) spectroscopy for the analysis of legume seeds

Legume seeds are highly valued for their rich nutritional profile and many culinary applications, making them essential to human diets in many civilizations worldwide. Legume seeds have lower protein content comparable to that found in animal sources. Legumes have many health benefits, such as improved blood sugar control, weight management, cardiovascular health, and a reduced risk of developing chronic diseases, including diabetes, cancer, and heart conditions. The functional groups in legume seeds such as black chickpea, cowpea, white chickpea, small red bean, and red lentil were analyzed using FTIR spectroscopy combined with principal compound analysis. The findings indicated that five samples had O-H stretching, C-H stretching, and N-H stretching bonds in the wave number range of 2924 cm- 1, which implies the presence of alcohol, carboxylic acid, amine salt, and alkane. The nitro compound having N-O stretching was observed in all samples except white chickpea. All the samples have C-F stretching bonds, representing the presence of fluoro compound in the wave range of 1002- 1115 cm-1, except for red beans. It is worth noting that the properties of red lentils differ significantly from those of black chickpeas and cowpeas, and the properties of cowpeas differ from those of small red beans.