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Asian Journal of Dairy and Food Research, volume 41 issue 4 (december 2022) : 417-423

​Biochemical Compositions of Milling Byproduct of Mungbean and its Fractions

Prasoon Verma, Vaibhav Kumar, Krishnashis Das, Deepshikha, Manisha Parashar
1ICAR-Indian Institute of Pulses Research, Kanpur-208 024, Uttar Pradesh, India.
Cite article:- Verma Prasoon, Kumar Vaibhav, Das Krishnashis, Deepshikha, Parashar Manisha (2022). ​Biochemical Compositions of Milling Byproduct of Mungbean and its Fractions. Asian Journal of Dairy and Food Research. 41(4): 417-423. doi: 10.18805/ajdfr.DR-1840.

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) <0.125 mm. Biochemical components, viz, protein, phenols, antioxidant activity and calorific values were estimated for whole grain, dehusked split (Dal), milling byproduct and its fractions for the two selected mungbean cultivars.
Result: The protein content was observed to be high in split dal and powder fraction (<0.125 mm) of milling byproduct. Antioxidant value and phenolic compound were higher in the byproduct fraction retained over > 1.00 mm sieve size due to presence of husk in this fraction. Calorific value of byproduct was higher than that of whole seed, dal and byproduct fractions. The study indicates that the mungbean milling byproduct, with beneficial bioactive component can be utilize to develop value added edible products of therapeutic and health benefits. 

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