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/123456789/82588
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Prasoon Verma, Vaibhav Kumar, Krishnashis Das, Deepshikha, Manisha Parashar | en_US |
dc.date.accessioned | 2024-05-03T10:07:26Z | - |
dc.date.available | 2024-05-03T10:07:26Z | - |
dc.date.issued | 2022-03-26 | - |
dc.identifier.citation | Verma, P., Kumar, V., Das, K., Deepshikha. and Parashar, M. (2022). Biochemical Compositions of Milling Byproduct of Mungbean and its Fractions. Asian Journal of Dairy and Food Research. DOI: 10.18805/ajdfr.DR-1840. | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/82588 | - |
dc.description | Edible usage of pulse milling byproducts | en_US |
dc.description.abstract | ABSTRACT Background: Mungbean is consumed as whole, sprouts or dehusked splits, in form of dal. Dal is prepared after removal of outer husk cover and splitting the cotyledons in abrasive emery roller mills to improve esculent properties. In the process of husk removal, milling byproduct, mixture of husk and cotyledon powder, is generated, which is usually utilized as low value cattle feed. The milling byproduct contains bioactive compounds useful for human health. In the study biochemical properties of two mungbean cultivars, namely, Shikha and Virat, were evaluated for whole, dal milling byproduct and its fractions, to explore using milling byproduct of mungbean for potential edible usages. Methods: In this study, mungbean cultivars were milled in abrasive roller after water soaking pre-milling treatment. Milling byproduct was fractionated into three particle sizes, (i) >1.0 mm, (ii) >0.125 mm and (iii) <0.125 mm. Biochemical components, viz, protein, phenols, antioxidant activity and calorific values were estimated for whole grain, dehusked split (Dal), milling byproduct and its fractions for the two selected mungbean cultivars. Result: The protein content was observed to be high in split dal and powder fraction (<0.125 mm) of milling byproduct. Antioxidant value and phenolic compound were higher in the byproduct fraction retained over > 1.00 mm sieve size due to presence of husk in this fraction. Calorific value of byproduct was higher than that of whole seed, dal and byproduct fractions. The study indicates that the mungbean milling byproduct, with beneficial bioactive component can be utilize to develop value added edible products of therapeutic and health benefits. | en_US |
dc.description.sponsorship | MoFPI | en_US |
dc.language.iso | English | en_US |
dc.publisher | Asian Journal of Dairy and Food Research. DOI: 10.18805/ajdfr.DR-1840. | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Antioxidant activity, Calorific value, Dehusking, Milling byproduct, Phenolic compounds | en_US |
dc.title | Biochemical Compositions of Milling Byproduct of Mungbean and its Fractions | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | OXX5374 | en_US |
dc.publication.journalname | Asian Journal of Dairy and Food Research (Journal of Dairying, Foods and Home Sciences) | en_US |
dc.publication.volumeno | DOI: 10.18805/ajdfr.DR-1840 | en_US |
dc.publication.pagenumber | 1-7 | en_US |
dc.publication.divisionUnit | Division of Crop Production | en_US |
dc.publication.sourceUrl | DOI: 10.18805/ajdfr.DR-1840 | en_US |
dc.publication.authorAffiliation | ICAR::Indian Institute of Pulses Research | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.journaltype | Research Paper | en_US |
dc.publication.naasrating | 5.75 | en_US |
Appears in Collections: | CS-IIPR-Publication |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Final-article-attachemnt-with-doi-DR-1840-6089603e9087340b9bdcbbb1.pdf | 489.62 kB | Adobe PDF | View/Open |
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.