Biochemical studies of chickpea grain, dal and fractions of milling by-product
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Title |
Biochemical studies of chickpea grain, dal and fractions of milling by-product
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Creator |
Prasoon Verma* , Vaibhav Kumar, Krishnashis Das, Deepshikha and Manisha Parashar
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Subject |
Antioxidant activity, Calorific value, Chickpea cotyledons, Milling by-product, Phenol content, Protein
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Description |
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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 1.00 mm was rich in phenol content and antioxidant activity, whereas fraction Not Available |
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Date |
2022-04-11T06:16:34Z
2022-04-11T06:16:34Z 2021-09-21 |
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Type |
Research Paper
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Identifier |
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
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/71376 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Not Available
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