Vol. 11, Issue 6 (2022)

Author(s):
Mansoor Ali Akhone and Anwar Hussain Akhone

Abstract:
The thesis is based on the investigations made on the qualitative analysis of chickpea seeds. The chickpea seeds are part of the Leguminosae family that is basically adapted to the category of pulses. The introductory discussion is also made on the probiotics and their useful effects since chickpea seeds also contribute to their proportion to it. Moreover, legumes and their germination are also considered an important part of this project work. The germination is basically linked with the amount of protein extraction from chickpea seeds and other legumes. Also, other cooking treatment methods such as pressurized cooking, boiling, microwave cooking, etc. affect the qualitative geometry of protein concentration from chickpea seeds. Various methods of cooking treatments affect chickpea in a different manner and the conditions that support the better extraction and consumption of protein from chickpea have been discussed. The different forms of chickpea that are used as the raw material in different categories of foods have been discussed in the thesis. This helps us to fulfill the requirement of protein without being dependent on other sources such as meat for its fulfillment. A major part of chickpea is generally not suitable for human consumption and therefore, it can be used as a source of food for animals. Ch chickpea's composition helps us know where it can be used in the best way, so the requirement of amino acids essential for a living being can be fulfilled.