Detection of Adulteration in Besan (Cicer Arietinum) Using Microscopic Technique

Abstract

Detection of food adulteration in an unambiguous way requires a methodology that provides distinct differentiators between the authentic and adulterated samples. We present a simple method to detect the adulteration of Besan (chickpea flour), an extensively used food ingredient for different food products in the Indian culinary industry. As many as 10 different samples, both branded and non-branded samples, were procured from the market and were evaluated for their purity. Polarized light Microscope was used as a simple evaluation tool to assess the purity of the sample. The quality of the image in light, polarized light, polarized light with analyzer, and dark mode bring about a clear distinction between pure besan and adulterated sample. Sample analyses were done in 50 X to 1000 X magnification. This non-destructive analysis of the sample brings about even a very small degree of adulteration in the sample. From the analysis, it was clear that out of 10 samples tested, 5 samples were seen as adulterated. The chief adulterants were yellow pea flour and corn flour. This simple method provides easy detection of adulterants and adulteration in food samples.