Assessment of black gram milling by-product as a potential source of nutrients
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ORIGINAL ARTICLE
Assessment of black gram milling by-product as a potential source of nutrients Mohammad Hassan Kamani1 • Manchanahally Shivanna Meera1
Revised: 23 July 2020 / Accepted: 8 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The present study was carried out to classify and explore the nutrient distribution of black gram milling byproduct, with an intention to find value-added applications. The by-product was classified into two fractions, i.e., fraction BRGA (By-product Rich in Germ and Aleurone) and husk and their nutritional profiles were compared to cotyledon and whole seed (naive and germinated). BRGA found to be the richest source of protein (31.38%), minerals (Mg, Na, Fe, Zn and Mn) with appreciable amount of soluble dietary fiber (3.13%). Husk was the richest source of total dietary fiber (79.62%). Furthermore, both byproducts were endowed with valuable essential amino acid and fatty acid profiles when compared to cotyledon and whole seeds. Overall, the present study revealed that the black gram by-product is a promising food ingredient that can be processed to obtain fractions rich in protein, fiber, essential fatty acids and minerals, for developing specialty foods for target population. Keywords Black gram By-product Recovery Nutrient composition Milling Fractionation
Introduction Milling is typically used for improving the nutritional and cooking qualities of pulses. It involves removal of the seed coat (husk) and splitting seed into two halves (Sreerama
& Manchanahally Shivanna Meera [email protected] 1
Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570 020, India
et al. 2009, 2010). Commercial milling efficiency for pulses is estimated about 75% and the substantial remainder is accounted as by-product with no commercial value. Recovery of by-product generated from milled pulses is a serious technological challenge for legumes processing industry. This issue has forced millers to seek value-added applications for these waste residues (Tiwari et al. 2011). Exploring milling by-products for valuable components allows industry for better utilization and management. Literature has been revealed the presence of nutraceuticals (Sreerama et al. 2010), thermostable peroxidase enzymes (Ajila and Prasada Rao 2009), bioactive and antioxidant compounds (Girish et al. 2012) in the by-products derived from legume processing, which could benefit pharmaceutical and food industries. Black gram (Vigna mungo) is mainly used as cotyledon (without husk), since dehusked form has better cooking and nutritional quality (Sreerama et al. 2009). Processing of black gram into dehusked seed is difficult due to the firm attachment of husk to the cotyledon by a vitreous layer of gums and mucilage. Although several attempts have been made to facilitate dehusking process and maximize milling yield using pre-treatments such as enzyme, oil and water, there is still substantial milling loss accounting to abo
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