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Biochemical Compositions of Milling Byproduct of Mungbean and its Fractions

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Title Biochemical Compositions of Milling Byproduct of Mungbean and its Fractions
 
Creator Prasoon Verma, Vaibhav Kumar, Krishnashis Das, Deepshikha, Manisha Parashar
 
Subject Antioxidant activity, Calorific value, Dehusking, Milling byproduct, Phenolic compounds
 
Description Edible usage of pulse milling byproducts
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)
MoFPI
 
Date 2024-05-03T10:07:26Z
2024-05-03T10:07:26Z
2022-03-26
 
Type Research Paper
 
Identifier 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.
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http://krishi.icar.gov.in/jspui/handle/123456789/82588
 
Language English
 
Relation Not Available;
 
Publisher Asian Journal of Dairy and Food Research. DOI: 10.18805/ajdfr.DR-1840.