<div><strong>Background: </strong>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.&nbsp;<br />
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<strong>Methods:</strong> 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) &gt;1.0 mm, ii) &gt;0.125 mm and iii) &lt;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.<br />
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<strong>Result: </strong>The protein content was observed to be high in split dal and powder fraction (&lt;0.125 mm) of milling byproduct. Antioxidant value and phenolic compound were higher in the byproduct fraction retained over &gt; 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.&nbsp;</div>


<p>​Biochemical Compositions of Milling Byproduct of Mungbean and its Fractions</p>


<div>Pulses assume special significance in the cropping systems and daily diets in India. Traditionally pulses are used for human consumption as dehusked seed splits after minimal processing. They are also the important ingredient of popular Indian snacks. The present paper reviews the research studies done on various components of value chain of pulses and draws upon the learnings. The value chains of pulses in India are long and complexed with a number of actors performing specific roles. The input providers, farmers, aggregators, wholesaler, commission agents, retailers, processors, millers, consumers, financial institutions, ware houses, researchers and policy makers together work to build the pulses value chains in India.</div>


<p>Pulse Value Chains in India- Challenges and Prospects: A Review</p>


<div style="text-align: justify;">In this research study, quantitative determination of &nbsp;phytoconstituents in seed coat, dehusked raw dal, cooked dal and whole seed of locally grown pulses viz. pigeonpea, lentil, desi and kabuli chickpea, and ricebean was carried out. Among the four treatments of all the pulses, highest yield in methanol was found in ricebean. Total phenolic content (mg GAEg-1) varied from 1.72-103.62 in all of the extracts. Similarly, flavonoids (mg CAEg-1) ranged from 1.13 to 33.66 which also found to be reduced in dehulled and cooked extracts. o-Dihydric phenols, hydrophobic and hydrophilic phenols followed order as: seed coat&gt; whole seed&gt; raw dal&gt; cooked dal. Results obtained by DPPH method showed that free radical scavenging capacities ranged from 53.80 to 92.00% while antioxidant activity ranged from 51.00 to 78.60% by FTC method. A highly significant correlation (p&lt;0.05) between antioxidant activities/free radical scavenging efficiencies and phenolic contents as well as flavonoids was observed in most of the extracts under study. The results concluded that the pulse seed extracts may be valuable natural source of secondary metabolites for nutraceutical industry.</div>

​Biochemical Compositions of Milling Byproduct of Mungbean and its Fractions

Pulse Value Chains in India- Challenges and Prospects: A Review

Comparative Biochemical Analysis of Secondary Metabolites in Commonly Grown Legume Varieties

Biochemical Compositions of Milling Byproduct of Mungbean and its Fractions