| The objective of this work was divided into two parts, the first part aimed to study the physical properties to form an important database for some common legumes such as (chickpea-lentil-faba bean-white bean-soybean), newly from different countries famous for high production (Egypt-China-France-America-Jordan-Tunisia-India-Turkey) to provide insights into design of harvesting, processing, sorting, separating and packing equipments. The second part aimed to investigate some of the chemical components of different varieties differed within different types, growing districts, geographical location, cultivated using different conditions, or subjected to different post-harvest treatments as (moisture, protein, ash, fibre, carbohydrate, water soluble vitamins B1, B2, B3, B6, B12, C and fat soluble vitamins A, D, K and E). Taken together, the results of this study provide an experimental basis for the development of new strategies to produce highly functional plants and food items. Most of the data obtained in this research are the first time obtained for some of these legumes. The physical properties included: linear dimensions, aspect ratio, arithmetic mean diameter, square mean diameter, geometric mean diameter, equivalent mean diameter, mass and massiooo, surface area, sphericity, densities, porosity and volume. The angle of response was obtained on four surfaces such as (stainless steel, galvanic iron, glass and plastic). Physical properties and the chemical components of those legumes had been submitted to Principal Component Analysis (PCA).The results for the physical properties showed that there were important significant differences among the varieties in most of the parameters that were measured. The correlation between all studies showed that there was a discriminate structure.The chemical experiments of chickpea, it seemed CH variety had the lowest value of vitamin B-group. FR variety had the highest value of vitamin C. AM variety had the highest value of moisture, fat and vitamin B1but it contained the lowest value of protein and vitamin C. JO variety had the highest value of vitamin B3, B6and B12but it contained the lowest value of moisture and fat. TU variety had the highest value of vitamin D. TK variety had the highest value of protein and ash but it contained the lowest value of vitamin B6.For lentil, it seemed that CH variety had the had the highest value of vitamin B3but it contained the lowest value of vitamin B12and D. FR variety had the lowest value of carbohydrate, vitamin B6, D and C. AM variety had the lowest value of vitamin D. JO variety had lowest the value of moisture and protein. TU variety had the highest value of fat and vitamin C but it contained the lowest value of vitamin B1. IN variety had the highest value of moisture, vitamin B1and D but it contained the lowest value of vitamin B6. TK variety had the highest value of protein, vitamin B6and B12but it contained the lowest value of fat and vitamm B3.For faba bean, it seemed that EG variety had the lowest value of vitamin D. CH variety had the lowest value of vitamin B2and B6. FR variety had the highest value of vitamin B12but it contained the lowest value of vitamin B3, D and C. AM variety had the highest value of protein but it contained the lowest value of moisture and vitamin B12. JO variety had the highest value of moisture, vitamin B3, B6, C and D but it contained the lowest value of protein. TU variety had the the lowest value of fat, vitamin B1and D. IN variety had highest value of fat. TK variety had the the highest value of vitamin Bland B2.For white bean, it seemed that EG variety had highest value of vitamin D but it contained the lowest value of vitamin B3. CH variety had highest value of protein, vitamin B1and B3but it contained the lowest value of vitamin D. FR variety had the highest value of vitamin C but it contained the lowest value of vitamin B12. AM variety had the lowest value of fat and vitamin D. JO variety had lowest value of protein, vitamin C and D. TU variety had the the lowest value of moisture, vitamin B1and B6. IN variety had highest value of vitamin B6but it contained the lowest value of vitamin D. TK variety had the the highest value of moisture, fat and vitamin B12but it contained the lowest value of vitamin D.For soybean, it seemed that EG variety had highest value of vitamin D but it contained the lowest value of fat. CH variety had highest value of protein and vitamin C but it contained the lowest value of carbohydrate and vitamin B3. FR variety had the highest value of vitamin B1and B3but it contained the lowest value of vitamin D. JO variety had highest value of fat and vitamin B12but it contained the lowest value of vitamin B6. TU variety had the lowest value of vitamin D. IN variety had highest value of moisture and vitamin B6but it contained the lowest value of vitamin C. TK variety had the the highest value of protein but it contained the lowest value of moisture, vitamin B1, B6and B12.These varieties have considerable number of attributes that required to be processed by food industries and breeders for cultivation. Also, help meal planers to put these legumes in their lists. |
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