Estimating the Food Processing Characteristics of Pulses by near Infrared Spectroscopy, Using Ground or Whole Samples

The use of near infrared spectroscopy (NIR) was investigated for its ability to predict a range of chemical constituents (protein, moisture, fat, ash, total dietary fibre) and functional properties (100 seed weight, hydration capacity, hull percentage, dehulling efficiency, colour, cooking quality) of field peas and chickpeas. NIR calibrations were developed using 165 samples of field peas and 151 samples of chickpeas which had been spectrally selected from larger populations encompassing two seasons. For both species, calibration accuracy was generally better on ground than whole samples for chemical composition, but better on whole than ground samples for physical or functional properties. For most properties measured, accuracy of NIR calibrations was either satisfactory or promising, but successful implementation in a breeding programme will depend on further evaluation using independent samples, broadening the sample populations or improvements in the reference methods.