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Valorization of By‑products Derived from Milled Moth Bean: Evaluation of Chemical Composition, Nutritional Profle and Functional Characteristics.

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Relation http://ir.cftri.com/14518/
https://doi.org/10.1007/s12649-019-00819-2
 
Title Valorization of By‑products Derived from Milled Moth Bean:
Evaluation of Chemical Composition, Nutritional Profle
and Functional Characteristics.
 
Creator Kamani, Mohammad Hassan
Asha, Martin
Meera, M. S.
 
Subject 08 Grains
18 Processed foods
 
Description Milling of moth bean seed yields substantial amount of by-product with no commercial value. The present study was carried
out to explore the nutrient composition and functional properties of the by-product with an intention to fnd value-added
applications. The by-product was separated into two fractions, i.e., protein rich by-product (PRB) and husk fraction. The
fraction PRB was found to be the richest sources of minerals (Mg, Fe, Zn and Mn), protein (25.21%) and lipid (1.47%) with
better nutritional profle when compared to the whole seed and cotyledon fractions. The by-product also showed a suitable
functionality in terms of water (2.4 g/g) and oil (1.47 g/g) absorption capacities, foaming ability (36.16%) and emulsifcation. The husk was also endowed with valuable essential amino acids, unsaturated fatty acids and minerals (Ca and Na) but
was less superior in terms of its functional attributes. In conclusion, the results indicated that the moth bean by-product has
precious characteristics that can fnd various applications in food industry.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14518/1/Waste%20and%20Biomass%20Valorization%20%282020%29%20114895%E2%80%934906.pdf
Kamani, Mohammad Hassan and Asha, Martin and Meera, M. S. (2020) Valorization of By‑products Derived from Milled Moth Bean: Evaluation of Chemical Composition, Nutritional Profle and Functional Characteristics. Waste and Biomass Valorization, 11. pp. 4895-4906.