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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
 
Subject Antioxidant activity, Calorific value, Chickpea cotyledons, Milling by-product, Phenol content, Protein
 
Description Not Available
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
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Date 2022-04-11T06:16:34Z
2022-04-11T06:16:34Z
2021-09-21
 
Type Research Paper
 
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
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http://krishi.icar.gov.in/jspui/handle/123456789/71376
 
Language English
 
Relation Not Available;
 
Publisher Not Available