Background: Among the pulse crop world chick pea known as important pulse crop which is grown and utilized in the world. This crop nutritionally rich in the carbohydrates, protein which has superior quality protein than the other pulse crop. This pea consists of lots of essential amino acids except the sulphur containing amino acids. So that it is a good combination of diet with the cereals. In the plants mostly carbohydrates stored in the starch form but also followed by oligosaccharides and reducing and non-reducing sugars. In this crop lots of nutritionally rich substances but it has low amount of fats and large amount of unsaturated fatty acid which is very beneficial to the heart patient. The minerals which are present in chick pea are Calcium, magnesium, phosphorus and especially potassium. The vitamins which are present in this pulse such as riboflavin, niacin, thiamin, folate and the vitamin A precursor, â-carotene. The pulses also have anti-nutritional factors which can be minimized by the using of lots of cooking methods.Methods: Through NIRS-2500 evaluated twenty samples of chick pea. It is an instrument through which Near Infrared (NIR) analysis a spectroscopic technique that makes use of the naturally occurring electromagnetic spectrum. This works in the region of the spectrum defined by wavelengths between 700nm and 2500nm. All the cultivars were found to cluster in major four groups on the basis of principal component analysis. The result showed the diversity between nutritional and antinutritional factors in the cultivars that could be further used by plant breeders to develop superior genotypes. The chick pea has lots of advantages which cure the several diseases such as cardiovascular disease, type 2 diabetes, digestive diseases and some cancers. Result: Here we study twenty samples of chick pea in which the biochemical composition of this crop consists of protein was varied from 22.12% to 24.42%, sulphur containg amino acids ranged from 0.15 to 1.25% and Tryptophan was ranged from 0.63 to 1.38% which was analyzed by NIRS-2500.

In Indian tradition, bamboo shoot plays an important role in the traditional food of North East State of India. In India, it is used in the traditional food name as ushoi, soibum, rep, mesu, eup, hirring, etc. In the market, this crop fibre is applied in the bakery and meat products. It has lots of health benefits to the human because it is nutritionally important that contain huge amount of protein, carbohydrate, vitamin, fibre, minerals and very trace amount of fat. Mostly its shoot may be consumed as a food either in fresh form or canned form. The main aimed to study the bamboo shoot could be helpful in mitigating the problem of malnutrition and food security and boost immune system are the major challenges for humanity which facing during Covid-19 pandemic situation. The role of bamboo is increasing day-to-day. Due to the present of phytosterols and rich amount of fibre, it becomes nutraceuticals and apply as natural medicine in several diseases. In recent time, the people are aware to improve their immunity to fight against such type of diseases-to improve the digestion and appetite and recover weight or loss, to cure cardiovascular diseases (CVD) and cancer. The part of this crop mainly shoot has important role in the anticancer, antibacterial and also antiviral diseases. The bamboo smell is very strong due to the presence of phenolic compounds. In Tripura, new event are discovered such as bamboo shoot fortified cookies as a healthy snack. So that its unique characteristics, bamboo is known as miracle plant and green gold. It play an important role in the secondary metabolize formation, so that its taste is slightly acidic. Various bamboo shoot processing methods, effect of cooking, technological methods for removal of toxic constituent in shoots have also been discussed.

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Background: Moong bean (Vigna radiate L.) plays an important role in antioxidant, antimicrobial, antidiabetic, anti inflammatory, antihypertensive and antitumor effects. Mostly beans and legumes cause gas and abdominal bloating in some people but the moong beans are the easy to digest. Soaking the beans in water before cooking and also sprouting them reduces this issue. The high levels of amino acids, oligosaccharides and polyphenols provide high antioxidant levels not only fight tumors and cancer but also protect against DNA damage and cell mutation. The seed of moong bean acts as a nutraceutical because it provides beneficial effects on human health and also helps in the prevention of cardiovascular disease, diabetes, digestive tract diseases, overweight, obesity and cancer etc. The flavonoids vitexin and isovitexin have high free radical scavenging activities which help lower oxidative stress, the cancer causative factor. It is not only lower blood glucose levels, but also reduce total cholesterol levels, triglycerides, plasma C peptides and glucagon levels. Samples of moong bean were collected from Legume Section of the University. Methods: Through NIRS-2500 evaluated samples of moong bean. It is an instrument through which Near Infrared (NIR) analysis a spectroscopic technique that makes use of the naturally occurring electromagnetic spectrum. This works in the region of the spectrum defined by wavelengths between 700 nm and 2500 nm. All the cultivars were found to cluster in major four groups on the basis of principal component analysis. The result showed the diversity between nutritional and antinutritional factors in the cultivars that could be further used by plant breeders to develop superior genotypes. The moong bean has lots of advantages which cure the several diseases such as cardiovascular disease, type 2 diabetes, digestive diseases and some cancers. Result: Histidine amino acid was varied from 6.40% to 8.81%, arginine amino acid from 2.21% to 3.87%, valine amino acid from 2.92% to 4.44%, phenylalanine from 9.73% to 13.86%, isoleucine from 9.28% to 10.02%, methionine from 0.09% to 1.26%, leucine from 6.02% to 7.65%, tryptophan from 0.30% to 0.68%, lysine from 2.03% to 2.22% and threonine from 4.32% to 5.56%. The grain color have the direct related to carotenoids and polyphenols. The hardness of the grain is due to fiber amount of the grain. The moisture is related to the properties such as sphericity, porosity, bulk density. Mostly anti-nutrients factors such as phytic acid, tannins, hemagglutinins and polyphenols associated with the grain. The effects of storage and processing on nutrients and food processing properties are needed to enable optimization of processing steps, for better mung bean food quality and process efficiency.

Background: Heart failure is a complex clinical syndrome in which the heart cannot pump enough blood to meet the body's requirements. Heart failure is a complex clinical syndrome that results from a functional or structural heart disorder impairing ventricular filling or ejection of blood to the systemic circulation this produces a reduction in cardiac output, which then becomes inadequate to meet the peripheral demands of the body. Heart failure can severely decrease the functional capacity of a patient and increase mortality risk. It is imperative to diagnose and effectively treat the disease to prevent recurrent hospitalizations, improve quality of life, and enhance patient outcomes. Coronary artery disease and diabetes mellitus have become the predominant predisposing factors for heart failure. Other structural causes of congestive heart failure (CHF) include hypertension, valvular heart disease, uncontrolled arrhythmia, myocarditis, and congenital heart disease.