KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/71376
Title: | Biochemical studies of chickpea grain, dal and fractions of milling by-product |
Other Titles: | Not Available |
Authors: | Prasoon Verma* , Vaibhav Kumar, Krishnashis Das, Deepshikha and Manisha Parashar |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Indian Institute of Pulses Research |
Published/ Complete Date: | 2021-09-21 |
Project Code: | OXX5374 |
Keywords: | Antioxidant activity, Calorific value, Chickpea cotyledons, Milling by-product, Phenol content, Protein |
Publisher: | Not Available |
Citation: | Prasoon Verma, Vaibhav Kumar, Krishnashis Das, Deepshikha and Manisha Parashar. 2021. Biochemical studies of chickpea grain, dal and fractions of milling by-product. Journal of Food Legumes 34(3): 218-224, 2021 |
Series/Report no.: | Not Available; |
Abstract/Description: | Milling is the process of dehusking and splitting of whole pulse grains to improve the culinary properties. The milling by-product, mixture of husk and cotyledon powder, is rich in bioactive compounds, viz., protein, phenol and antioxidants, but often utilized as low value cattle feed. The present study encompasses the biochemical properties of whole seed, dal and fractions of chickpea milling by-products for potential edible and therapeutic usage. Chickpea cultivars IPC-11-112 and DCP-92-3 were milled in lab scale grain testing mill. Milling by-product was fractionated with the help of electromagnetic sieve shaker to obtained fractions >1.00, >0.25 and <0.25 mm particle sizes. Biochemical estimation of by-product fractions revealed that for both the varieties, milling by-product fraction >1.00 mm was rich in phenol content and antioxidant activity, whereas fraction <0.25 mm had higher protein content than cotyledons, indicating location of protein globules in peripheral region of cotyledons. Calorific values of the product (dal) and by-product were also determined. Chickpea milling by-product was observed to be rich in nutritional and bioactive components, hence, can be utilized for human consumption and health |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Journal of Food Legumes (Indian Journal of Pulses Research) |
Journal Type: | Research Paper |
NAAS Rating: | 5.75 |
Volume No.: | Journal of Food Legumes 34(3): 218-224, 2021 |
Page Number: | 218-224 |
Name of the Division/Regional Station: | Division of Crop Production |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/71376 |
Appears in Collections: | CS-IIPR-Publication |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
JFL-Chickpea Fractions.pdf | 11.72 MB | Adobe PDF | View/Open |
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.