Benefits Of Chick Pea

The chick pea also called as Cicer Arietinum, is a legume of the Fabaceae family. The seeds of chick pea are rich in protein. The world’s largest producer of chickpea is India. Chickpea plays a significant role in human food as it is a good source of minerals and vitamins. It also contains many other important nutrients. Chick pea is widely consumed in tropical and the subtropical areas. They have various nutritional values in comparison to other available legume seeds. The raw and freeze dried, cooked chickpeas have lower protein contents and lowest insoluble fiber. It is rich in essential amino acids like lysine, tryptophan, isoleucine and aromatic amino acids. The leaves of chickpea have a higher mineral content. It has a good source of minerals like MG, Fe, P, K, and Ca.

Chick peas also called as Garbanzo beans. These little legumes are a healthy treat that must incorporate in your diet. They are very helpful in controlling weight because the regular intake of ½ cup or 125 ml of chickpeas can keep you feeling full, and you will consume fewer calories. They are also helpful in reducing levels of bad cholesterol, which consequently reduces the risk of heart disease. Chick peas have multiple uses like they are used in salads, curries, soups, stews and so on. The high-protein chick pea flour can also be used to make pakoras and pancakes.

Chick pea is an important pulse crop grown and consumed throughout the world. Due to greater importance and list of benefits Mr. Mahendra Trivedi provided a best way to increase the production of chickpea. He is a well-known name in the field of agricultural science, who performed various experiments on Agricultural products. All the experiments of Mahendra Trivedi were typically based on the Trivedi Science, which was applied on all agricultural goods. He believed that for producing or increasing the production of agricultural products doesn’t need any chemical additives like pesticides, fertilizers and so on. He used the natural resource, i.e. water with his Trivedi Science for the production of goods.

His chickpea experiment was conducted at the Agricultural Research Farm of the Institute of Agricultural Sciences. The experiment on chickpea was unreplicated with the gross plot size of 12.0 m x 6.0 m and the treatments involved the seed and plot treatment as per the Trivedi Effect®. Mr. Mahendra Trivedi founded the term The Trivedi Effect®, in which no artificial chemicals are added for the production of agricultural products. The treated crops were sown on 25th November 2005 and harvested 10th April 2006 as per the Mahendra Trivedi’s directions.

After the Mahendra Trivedi’s experiment, it was observed that the height of the chickpea treated plants was more than the control group plants. The total number of branch and plant was recorded the time of harvesting that was significantly very high in the treated seeds and plot in comparison to the control. The overall growth and yield of chickpea plants was more for treated group. There was marked variations in the growth attributing the character of chickpea. Due to the better production of plant and yield attributing characters, the grain in the treated plots was increased by 365.1% and straw yields were increased by 353.3%.

The remarkable outcomes of his experiments were highly appreciated by the scientists. His incredible blessings really work well in the growth of agricultural products. This drastic change in the production of chickpea plants is due to his the Trivedi Effect®.

For the brief study of his chickpea project and the Mahendra Trivedi Reviews on the production of chickpea, visit his official website, i.e.

The Author is associated with The Trivedi Effect & Trivedi Agriculture and has written many articles on Growing mustard seeds, chick pea, organic farming, ginseng, sponge gourd, natural farming, agricultural production, sustainable agriculture etc.

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