Indian Journal of Science and Technology

Open Access Open Access  Restricted Access Subscription Access

Physicochemical, Functional, Pasting Properties and Nutritional Composition of Selected Black Gram (Phaseolus mungo L.) Varieties


Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
2 Dean, Department of Agricultural Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India, India
3 Department of Seed Science and Technology, Agricultural College and Research Institute, Theni, India
 

The present work is designed to study the physico chemical, functional, pasting properties, and nutritional composition of selected black gram varieties. (viz., VBN 3, VBN 4, VBN 5, VBN 6, ADT 3, T9, MV, TMV, VBg010 025, VBg010 024, VBg09 005 and CO 6). Thousand grain weight of the selected black gram varieties was recorded to be 33.20 to 40.45 g, seed volume 38.66 to 40.2 ml, seed colour ranged as black, dull black and black and dull black, bulk density 0.06 to 1.07 g/ml, water absorption index 151.00 to 155.10 g/100g, water solubility index 13.0 to 15.6 g %, water absorption 36.6 to 56.6 ml/100g and oil absorption 40.1 to 66.2 ml/100g. The moisture values were in the range of 9.6 to 11.6 g/100g, ash 6.1 to 6.7 g/100g, protein 25.5 to 28.5 g/100g, fat 4.4 to 5.6 g/100g, starch 51.3 to 47.7 g/100g, calcium 106.66 to 134.00 mg/100g, iron 3.0 to 4.4 mg/100g and phosphorus 376.00 to 416 mg/100g. It was observed that black gram varieties, VBN 5, VBg 010 025, CO 6 and T9 had high 1000 grain weight and bulk density. Variety VBN 5 and T9 had higher foaming stability, foaming capacity, peak viscosity, final viscosity, hold viscosity and set back value. Also higher levels of protein, starch, calcium, iron and phosphorus was observed in VBN 5 and low amount of fat and ash .Vamban 5, VBg010 025 and T9 were observed to have good physicochemical characteristics and are hence suitable for further breeding and processing as value added products.

Keywords

Black Gram Varieties, Vamban, Tindivanam, Coimbatore, Aduthurai, Market Variety, Physicochemical, Pasting Properties, Arabinose
User

  • Kanade (2006). Agricultural marketing report, 1–6.

  • Shanmugasundaram P (1991). Varietal improvement in black gram and green gram, Rabi pulse production technology processing of the seminar on subject matter training cum discussion, Tamilnadu Agricultural University, Coimbatore, 83–85.

  • Hadimani N A, and Malleshi N G (1993). Studies on milling, physicochemical properties, nutrient composition and dietary fibre content of millets, Journal of Food Science and Technology, vol 30(1), 17–20.

  • Sosulki F W, Garratt M D (1976). Functional properties of ten legume flours, Journal Canadian Institute Food Science Technology, vol 9, 66–69.

  • Lin J Y, Humbert E S et al. (1974). Certain functional properties of sun flower meal products, Journal of Food Science, vol 39(2), 368–370.

  • AOAC (1998). Official method of Analysis, Association of Official Analytical Chemists, 16th Edn., Arlington, Virginia, USA, vol 1, 2.

  • AOAC (2005). Official method of Analysis, Association of Official Analytical Chemists, 16th Edn., Arlington, Virginia, USA.

  • AOAC (1995). Official method of Analysis, Association of Official Analytical Chemists, Arlington, Virginia, USA.

  • Fiske and Subbarao (1995). Estimation of phosphorus, Journal of Biological Chemistry, vol 66, 375.

  • Tanaka M, Thanankul D et al. (1975). A simplified method for the quantitative determination of sucrose, raffinose, and stachyose in legume seeds, Journal of Food Science, vol 93, 665– 670.

  • Kaur M, and Singh N (2007). Relationships between various functional, thermal and pasting properties of flours from different Indian black gram (Phaseolus mungo L.) cultivars, Journal of the Science of Food and Agriculuture, vol 87(6), 974–984.

  • Bhattacharya S, Narasimha H V et al. (2005). The moisture dependent physical and mechanical properties of whole lentil pulse and split cotyledon, International Journal of Food Science and Technology, vol 40(2), 213–221.

  • Nymobaire G, Siddiq M et al. (2011). Physico–chemical and sensory quality of extruded light kidney bean (Phaseolus vulgaris L.) Porridge, LWT - Food Science and Technology, vol 44(7), 1597–1602.

  • Padmashree T S, Vijayalakshmi L et al. (1987). Effect of traditional processing on the functional properties of cow pea (Vigna catjang) flour, Journal of Food Science and Technology, vol 24, 221–225.

  • Muralikrishna G, Bhat U R (1987). Functional characteristics of the mucilaginous polysaccharides derived from Cowpea (Vigna sinensis), Black Gram (Phaseolus mungo) and Linseed (Linum usitatissimum), Starch - Stärke, vol 39(4), 107–109.

  • Mishra H, and Pathan S. Fatty acid composition of Raw and Roasted Kulthi seeds, Advance Journal of Food Science and Technology, vol 3( 6), 410–412.

  • Kaur M, Singh N et al. (2007). Relationships between selected properties of black gram seeds and their composition, International Journal of Food Properties, vol 7(3), 541–552.

  • Aderson R A, Conway H F et al. (1969). Gelatinization of corn grits by roll and extrusion cooking, Cereal Science Today, vol 14(4–7), 11–12.


Abstract Views: 600

PDF Views: 0




  • Physicochemical, Functional, Pasting Properties and Nutritional Composition of Selected Black Gram (Phaseolus mungo L.) Varieties

Abstract Views: 600  |  PDF Views: 0

Authors

B. Kavitha
Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
G. Hemalatha
Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
S. Kanchana
Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
S. P. Sundaram
Dean, Department of Agricultural Microbiology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India, India
K. Sivasubramaniam
Department of Seed Science and Technology, Agricultural College and Research Institute, Theni, India

Abstract


The present work is designed to study the physico chemical, functional, pasting properties, and nutritional composition of selected black gram varieties. (viz., VBN 3, VBN 4, VBN 5, VBN 6, ADT 3, T9, MV, TMV, VBg010 025, VBg010 024, VBg09 005 and CO 6). Thousand grain weight of the selected black gram varieties was recorded to be 33.20 to 40.45 g, seed volume 38.66 to 40.2 ml, seed colour ranged as black, dull black and black and dull black, bulk density 0.06 to 1.07 g/ml, water absorption index 151.00 to 155.10 g/100g, water solubility index 13.0 to 15.6 g %, water absorption 36.6 to 56.6 ml/100g and oil absorption 40.1 to 66.2 ml/100g. The moisture values were in the range of 9.6 to 11.6 g/100g, ash 6.1 to 6.7 g/100g, protein 25.5 to 28.5 g/100g, fat 4.4 to 5.6 g/100g, starch 51.3 to 47.7 g/100g, calcium 106.66 to 134.00 mg/100g, iron 3.0 to 4.4 mg/100g and phosphorus 376.00 to 416 mg/100g. It was observed that black gram varieties, VBN 5, VBg 010 025, CO 6 and T9 had high 1000 grain weight and bulk density. Variety VBN 5 and T9 had higher foaming stability, foaming capacity, peak viscosity, final viscosity, hold viscosity and set back value. Also higher levels of protein, starch, calcium, iron and phosphorus was observed in VBN 5 and low amount of fat and ash .Vamban 5, VBg010 025 and T9 were observed to have good physicochemical characteristics and are hence suitable for further breeding and processing as value added products.

Keywords


Black Gram Varieties, Vamban, Tindivanam, Coimbatore, Aduthurai, Market Variety, Physicochemical, Pasting Properties, Arabinose

References





DOI: https://doi.org/10.17485/ijst%2F2013%2Fv6i10%2F38799