Upgrading Black Gram By-Product to a New Texturized Vegetable Source by Extrusion: Evaluation of Functionality, Antinutr
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ORIGINAL PAPER
Upgrading Black Gram By‑Product to a New Texturized Vegetable Source by Extrusion: Evaluation of Functionality, Antinutrients and In Vitro Digestibility Mohammad Hassan Kamani1 · Yoya Luithui1 · M. S. Meera1 Received: 3 July 2020 / Accepted: 29 October 2020 © Springer Nature B.V. 2020
Abstract In this study, the feasibility of extruding black gram protein-rich by-product was evaluated. The functionality, digestibility and antinutrient content of the extruded by-product was studied in comparison with the commercial texturized vegetable protein (TVP). The extrusion significantly improved the water absorption capacity (from 2.85 to 3.61 g/g) and starch digestibility (from 72.88 to 78.83%). The extrusion also reduced the content of phenolics (from 3.21 to 1.94 mg/g), flavonoids (from 0.52 to 0.29 mg/g), proanthocyanidins (from 12.93 to 9.7 mg/g) and saponins (from 31.35 to 22.02 mg/g). The microstructure examination confirmed the structural transformation of starch granules and their embedded protein matrix as a result of extrusion. Findings of the study indicated that the extruded by-product exhibited favorable functional characteristics, which were comparable to TVP, a widely used meat substitute. Furthermore, the product development study revealed the suitability of this extruded by-product as a meat substitute in patty formulation. The above finding suggests the utility of the black gram by-product as a potential alternative to commercial TVP. Graphic Abstract
Keywords Extrusion · Black gram · Milling by-product · Waste utilization · Texturized vegetable protein
Statement of Novelty * M. S. Meera [email protected] 1
Department of Grain Science and Technology, CSIRCentral Food Technological Research Institute, Mysore, Karnataka 570 020, India
The by-product of black gram milling is a valuable source of protein. Although this mill residue has certain functional properties, it is generally discarded with no commercial value. The processing of this inexpensive residue by
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extrusion benefits the economy of the food industry. In addition, the extruded form of this by-product has the potential to replace soy-based texturized vegetable protein, which is a commonly used meat substitute. This information will be useful to food processors seeking an efficient way of value addition to this proteinaceous by-product.
Introduction Black gram (Vigna mungo), a commonly consumed pulse, is used in the form of dehusked splits (cotyledons without seed coat) for various food preparations [1]. Black gram is dehusked by a milling machine that generates approximately 20–30% of the total seed as by-product [2]. Currently, this waste product has a very low value and is mainly used as livestock feedstuff. The by-product is a mixture of valuable grain components such as embryonic axis (germ tissue) and husk, which are the noteworthy sources of proteins and dietary fibers, respectively [1, 2]. One of our recent investigations revealed that this by-product possesses good functional propertie
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