Chickpeas, also known as garbanzo beans, are versatile legumes that are widely used in cuisines around the world. Known for their nutty flavor and hearty texture, chickpeas are a rich source of protein, fiber, vitamins, and minerals. They are commonly used in dishes like hummus, soups, stews, and salads. Chickpeas are known for their potential benefits in supporting digestive health, stabilizing blood sugar levels, and promoting heart health.
Our range of chickpea products:
Whole chickpeas
Chickpea flour (besan)
Chiekpeas
Moisture Content
Importance: Proper moisture levels are critical for shelf life and to prevent mold growth.
Test Method:
Oven Drying Method: Dry the sample at 105°C until a constant weight is achieved.
Moisture Analyzer: Uses rapid heating to measure moisture content based on weight loss.
Protein Content
Importance: Chickpeas are a rich protein source, which is important for nutritional labeling.
Test Method:
Kjeldahl Method: Measures nitrogen content, which is then converted to total protein.
Dumas Method: Uses combustion to measure nitrogen, which is used to estimate protein content.
Fiber Content
Importance: Dietary fiber is a key nutritional component in chickpeas.
Test Method:
Enzymatic-Gravimetric Method: After enzymatic treatment, total dietary fiber is measured.
AOAC Methods: Standard methods for fiber determination in food.
Fat Content
Importance: Although chickpeas are low in fat, measuring fat content is part of their nutritional profile.
Test Method:
Soxhlet Extraction: A solvent extraction method is used to measure the fat content.
Gravimetric Analysis: Weight is measured before and after extraction.
Carbohydrate Content (Starch and Sugars)
Importance: Carbohydrates contribute to chickpeas’ caloric value and nutritional profile.
Test Method:
By Difference: Carbohydrate content is calculated by subtracting moisture, protein, fat, and ash from 100%.
High-Performance Liquid Chromatography (HPLC): Used for detailed analysis of individual sugars.
Ash Content
Importance: Indicates total mineral content and checks for contaminants.
Test Method:
Incineration: Burn the sample in a muffle furnace to measure total mineral content.
Acid-Insoluble Ash
Importance: Helps detect inorganic contaminants like dirt or sand.
Test Method:
Acid-Insoluble Ash Test: Treat ash with hydrochloric acid to measure insoluble content, indicating contaminants.
Mineral Content (Iron, Calcium, Potassium, etc.)
Importance: Minerals are important for nutritional labeling and health benefits.
Test Method:
Atomic Absorption Spectroscopy (AAS) or Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES): Measures specific mineral content.
Foreign Matter and Purity
Importance: Ensures chickpeas are free from dirt, stones, and other foreign materials.
Test Method:
Visual Inspection: Manually checks for foreign materials.
Sieve Analysis: Separates foreign particles based on size.
Microbial Testing
Importance: Ensures chickpeas are safe from harmful bacteria and molds.
Test Method:
Total Plate Count: Measures the total microbial load.
Pathogen-Specific Tests: Detects harmful bacteria like Salmonella and E. coli using culture or PCR methods.
Pesticide Residue Testing
Importance: Ensures chickpeas are safe from pesticide residues, meeting regulatory limits.
Test Method:
Gas Chromatography-Mass Spectrometry (GC-MS) or LC-MS (Liquid Chromatography-Mass Spectrometry): Detects and quantifies pesticide residues.
Heavy Metals (Lead, Cadmium, Arsenic, Mercury)
Importance: Ensures chickpeas are free from heavy metals, which are toxic in high amounts.
Test Method:
ICP-MS (Inductively Coupled Plasma Mass Spectrometry) or AAS: Accurately measures levels of heavy metals.
Antioxidant Activity
Importance: Chickpeas contain antioxidants, which have health benefits.
Sensory Panel: Evaluates appearance, aroma, flavor, and texture.
Texture Analyzer and Colorimeter: Measures texture firmness and color consistency.
Lentil
Lentils are small, lens-shaped legumes that come in various types, including red, green, brown, and black. They are known for their earthy flavor and ability to absorb the flavors of the ingredients they are cooked with. Lentils are a great source of protein, fiber, iron, and folate, making them a nutritious and hearty addition to meals. They are commonly used in soups, curries, stews, and salads and are known for their potential to support heart health and aid in digestion.
Our range of lentil products:
Whole lentils
Split lentils
Lentil
Visual Inspection (Organoleptic Testing)
Visual inspection is used to evaluate the quality of lentils, particularly for signs of damage, contamination, or defects.
Appearance: Lentils should be uniform in size and color. They should be clean, without cracks, discoloration, mold, or broken seeds. Lentils with excessive splits or blemishes may be of lower quality.
Color: Lentils come in different colors (e.g., green, red, yellow, brown). They should have a consistent, vibrant color. Faded, discolored, or off-color lentils can be a sign of poor storage or handling.
Purity: The sample should be free from foreign materials like stones, dirt, or other plant matter. The foreign matter content should typically be less than 1%.
Moisture Content Test
Moisture content is a critical factor in determining the shelf life and potential for spoilage in lentils. Excess moisture can lead to mold, fungal growth, and insect infestation.
Test Method: Moisture content can be measured using a moisture meter, or through the oven drying method. The sample is weighed, dried in an oven at a specified temperature (usually around 105°C), and then re-weighed to calculate the moisture percentage.
Moisture Content: The moisture content should be below 14% to ensure long shelf life and prevent microbial contamination.
Size and Weight Measurement
Lentil size and weight are important for grading and quality control, especially for the export market.
Test Method: A sieve analysis can be used to separate lentils based on size. Lentils are passed through a series of sieves with different mesh sizes to classify them by diameter. The mean weight of lentils can also be determined by weighing a representative sample.
Size Grading: Larger lentils may be considered premium quality, while smaller lentils might be categorized as lower grade. Typically, lentils are graded into varieties based on size and appearance.
Microbiological Testing
Microbial contamination in lentils can lead to spoilage and health risks. Testing ensures that lentils meet safety standards for consumption.
Test Method: Lentils are tested for the presence of harmful microorganisms like Salmonella, E. coli, Listeria, and other pathogens. This is done by culturing the sample on agar plates or using Polymerase Chain Reaction (PCR) methods for specific pathogen detection.
Fungal Testing: Testing for fungal contamination (such as Aspergillus flavus, which produces aflatoxins) is important, particularly for lentils destined for export.
Safety: Lentils should be free from harmful microbial contamination to ensure their safety for human consumption.
Pesticide Residue Testing
Pesticide residues can be present on lentils if pesticides were used during cultivation. Testing ensures lentils meet food safety standards.
Test Method: Gas chromatography-mass spectrometry (GC-MS) or liquid chromatography-tandem mass spectrometry (LC-MS/MS) are used to detect and quantify pesticide residues on lentils.
Compliance: Lentils must comply with maximum residue limits (MRLs) for pesticides as set by international standards like the European Union or the FDA.
Heavy Metal Testing
Lentils, like other crops, can absorb heavy metals from contaminated soil or water. Testing ensures that lentils are free from toxic heavy metals like lead, cadmium, arsenic, and mercury.
Test Method: Inductively Coupled Plasma Mass Spectrometry (ICP-MS) or Atomic Absorption Spectroscopy (AAS) are used to detect and measure heavy metals in lentils.
Compliance: Lentils must meet maximum permissible levels for heavy metals to ensure they are safe for consumption.
Nutritional Content Testing
Lentils are a rich source of protein, fiber, and essential micronutrients. Nutritional testing can confirm the lentils' nutritional value.
Test Method: Proximate analysis measures the content of moisture, protein, fiber, fat, and ash in lentils. Techniques like Kjeldahl method for protein content and fiber analyzer for dietary fiber are commonly used.
Typical Nutritional Values:
Protein: 25-30%
Fiber: 10-15%
Fat: 0.5-1.5%
Carbohydrates: 50-60%
Aflatoxin Testing
Aflatoxins are toxic compounds produced by certain fungi (such as Aspergillus species) and are of concern in lentils and other grains. Aflatoxin contamination is a serious food safety issue, especially for international trade.
Test Method: Enzyme-linked immunosorbent assay (ELISA) or high-performance liquid chromatography (HPLC) are used to detect aflatoxins in lentils.
Acceptable Limits: The acceptable limit for aflatoxin contamination in lentils is typically 20 parts per billion (ppb) for aflatoxin B1, 10 ppb for total aflatoxins in the EU and other regulatory bodies.
Cooking Quality and Taste Testing
Cooking quality is important when lentils are used in food products. Taste testing ensures lentils have desirable texture and flavor when cooked.
Test Method: Lentils are cooked under standard conditions (e.g., boiling for a certain amount of time) and then evaluated for texture, flavor, and overall quality.
Cooking Quality: Lentils should cook evenly and have a firm texture without becoming mushy. The taste should be mild and earthy without any off-flavors.
Pecan nut
Pecan nuts are rich, buttery nuts that come from the *Carya illinoinensis* tree and are known for their sweet, slightly earthy flavor. They are commonly used in desserts, such as pecan pie, as well as in salads, baked goods, and snacks. Pecan nuts are a good source of healthy fats, vitamins, and minerals, including vitamin E and manganese. They are known for their potential benefits in supporting heart health, improving brain function, and providing antioxidant protection.
Our range of pecan nut products:
Whole pecan nuts
Chopped pecan nuts
Pecan nut flour
Pecan nut
Physical and Sensory Testing
Visual Inspection: Pecans should have uniform size, shape, and color. The nuts should be free from cracks, blemishes, discoloration, or mold. Any external damage, such as insect bites, broken shells, or excessive wrinkling, is a sign of poor quality.
Texture and Firmness: The nut should have a firm, crisp texture when cracked open, and the kernel should be intact. Any mushiness or off-texture could indicate spoilage or poor storage.
Aroma Testing: Fresh pecans should have a pleasant, nutty aroma. Rancid or off odors suggest the presence of mold or oxidation, which could affect the quality of the nuts.
Size Grading: Pecans are graded based on size and uniformity, with larger, whole nuts typically being more desirable. Size is important for packaging, appearance, and quality.
Shell Integrity: Pecans should have intact shells without cracks or broken pieces. Broken shells may indicate improper handling or potential contamination.
Moisture Content
Moisture Determination (Gravimetric Method): Pecans should have a moisture content of less than 5% to prevent mold growth and deterioration. This is typically measured by drying a known weight of pecans at 105°C (221°F) for 4-6 hours until the weight is constant.
Infrared or Microwave Methods: These methods can provide quicker moisture content readings by using specialized moisture analyzers, without prolonged heating.
Chemical Testing
Oil Content (Fatty Acid Profile): Pecans are known for their high oil content, which is primarily composed of monounsaturated fatty acids like oleic acid. The oil content is usually determined by solvent extraction methods (e.g., using hexane), followed by quantification of fatty acids through gas chromatography (GC).
Peroxide Value (PV): The peroxide value measures the extent of oxidation in the pecan oil, which can affect freshness and taste. A higher peroxide value indicates rancidity. This is measured by titration or through gas chromatography.
Fatty Acid Composition: The composition of fatty acids, especially the proportion of oleic acid, linoleic acid, and saturated fats, can be determined using gas chromatography (GC). This is crucial for assessing oil quality and nutritional properties.
Phenolic Compounds: Pecans contain natural antioxidants, such as phenolic compounds, which can be quantified using high-performance liquid chromatography (HPLC).
Cholesterol and Trans Fat Testing: Testing for cholesterol and trans fat content in the oil can be done via gas chromatography to ensure the pecan oil is in line with nutritional standards.
Microbiological Testing
Total Plate Count (TPC): The total plate count measures the total number of viable microorganisms present in the pecan nuts. A high TPC could indicate poor hygiene or contamination during harvest, handling, or storage.
Yeast and Mold Count: Pecans should be tested for yeast and mold contamination, especially for nuts that are processed or stored for longer periods. Agar plate methods are used for this testing.
E. coli and Salmonella Testing: These pathogens should be absent from pecans to ensure food safety. Testing is done using PCR (Polymerase Chain Reaction) or culture-based methods.
Coliforms Testing: Coliforms are used as an indicator of hygiene during handling and processing. This test is done through microscopic or culture-based methods.
Listeria Monocytogenes Testing: Listeria is a pathogen that can survive in refrigerated conditions and should be tested for in pecans, especially those sold as raw or minimally processed. PCR or culture methods can detect Listeria.
Adulteration Detection
Detection of Non-Pecan Materials: Pecans can sometimes be adulterated with other nuts or foreign materials. Microscopic analysis or DNA barcoding techniques can confirm that the nuts are pure pecans.
Foreign Matter Detection: Physical inspection, sieving, or automated systems can detect contaminants such as dirt, insect fragments, or other foreign particles mixed with the pecan nuts.
Heavy Metals Testing
Lead, Cadmium, Mercury, and Arsenic Testing: Pecans, like other nuts, can accumulate heavy metals from the environment. Atomic Absorption Spectroscopy (AAS) or Inductively Coupled Plasma Mass Spectrometry (ICP-MS) are used to measure trace amounts of these toxic metals.
Total Ash Content: The total ash content indicates the level of inorganic material present in the pecans. It is measured by burning a known weight of pecans at a high temperature (around 550°C) and measuring the residual ash.
Pesticide Residue Testing
Pesticide Residue Analysis: Since pecans can be exposed to pesticides during cultivation, it is important to test for pesticide residues. Gas chromatography-mass spectrometry (GC-MS) or liquid chromatography-mass spectrometry (LC-MS) are used to detect and quantify pesticide residues.
Multi-residue Pesticide Testing: A more comprehensive test that detects a wide range of pesticide residues that could potentially be present in the pecans.
Adulteration Testing (Other Nuts)
Detection of Other Nut Species: Pecans can sometimes be substituted with other similar-looking nuts (e.g., walnuts or almonds). Microscopic identification or DNA fingerprinting can confirm the authenticity of the pecans.
Organoleptic (Sensory) Evaluation
Taste and Aroma Testing: Sensory evaluation of the flavor and aroma is important for ensuring that pecans taste fresh and have the characteristic nutty flavor. Sensory panels or trained testers evaluate the taste and smell for quality assurance.
Appearance Testing: Fresh pecans should have an appealing, shiny appearance with no discoloration or signs of mold. The nuts should be uniform in size and shape, and the shells should be intact.
Storage and Shelf-Life Testing
Storage Conditions: Pecans should be stored in cool, dry, and dark conditions to maintain their quality. Shelf-life testing is performed under different storage conditions to determine how long pecans retain their taste, texture, and nutritional properties.
Oxidation Stability: The shelf-life of pecans can be evaluated by measuring the oxidation levels of the oils in the nuts. Peroxide value (PV) and free fatty acids (FFA) testing are key indicators.
Moisture and Mold Testing Over Time: Extended storage can lead to moisture absorption and mold growth. Regular moisture and microbiological testing ensures the nuts remain safe for consumption over time.
