Simultaneous multi-element analysis of some edible pulses using neutron activation analysis

This paper comprises the application of instrumental neutron activation analysis (INAA) for multi-element determination in some edible pulse samples. These edible pulses are usually daily used in the Egyptian kitchen. These were: anise, cumin, coriander, caraway, black cumin, white kidney bean, lupine, lentil, chickpea, broad bean, peanut, almond, and fenugreek. The pulses have been analyzed as dehulled pulses, in the case of legume and oil pulses with simultaneous analysis of their respective skins. The determined elements were: Ce, Co, Cr, Cs, Eu, Fe, Hf, Rb, Sb, Sc, Sr, Th and Zn. The element content in the dehulled pulses and their respective skins has been compared. Some elements were major or minor elements where others were trace elements. Standard reference materials were used to assure quality control, accuracy and precision of the technique.