Research Article

Asian Journal of Dairy and Food Research, volume 38 issue 4 (december 2019) : 347-350

Effect of Water Treatment and Size Reduction on Dietary Fiber Content of Blackgram Husk

Y. Yesritha, R. Jaganmohan, A. Surendra Babu

Affiliations

¹Department of Food Product Development, Indian Institute of Food Processing Technology, Thanjavur-613 005, Tamil Nadu, India.

Submitted02-11-2019|
Accepted18-12-2019|
First Online 04-01-2020|
doi 10.18805/ajdfr.DR-1490

Cite article:- Yesritha Y., Jaganmohan R., Babu Surendra A. (2019). Effect of Water Treatment and Size Reduction on Dietary Fiber Content of Blackgram Husk. Asian Journal of Dairy and Food Research. 38(4): 347-350. doi: 10.18805/ajdfr.DR-1490.

ABSTRACT

The black gram husk a by-product of black gram milling was collected and proceed to washing. The washed and unwashed samples were separated based on the required particle size (900µm, 450µm). The samples obtained were analyzed for their proximate composition and dietary fiber content. The washed husk samples had shown least amount of fat and ash content ranging from 0.53 to 0.77% and 1.04 to 2.47% respectively. The protein content of the samples ranged from 14.43 to 18.65%. The crude fiber content was found to be highest in WBH ranging from 39.9 to 42.13% due to the removal of tailing starches and other coteledonous material. It was observed that the 450WBH sample had the highest amount of Total dietary Fiber (TDF), Insoluble Dietary Fiber (IDF) and Soluble Dietary Fiber (SDF) content. The TDF content of 450WBH was 90.19%. The obtained data was analyzed by paired comparison (t-Test).

KEYWORDS

REFERENCES

Ankit Patras, B. D. (2011). By-product utilization. In Pulse Foods: Processing, Quality and Nutraceutical Applications (pp. 326-361).
Arulnathan, N.; Murugan, M.; Balakrishnan, V. (2013). Proximate Principles, Fibre Fraction and Mineral Content of Black Gram Husk (Vigna Mungo). International Journal of Livestock Research. 3: 24-30.
C.M. Ajila, U. P. (2009). Purification and characterization of black gram (Vigna mungo) husk peroxidase. Journal of Molecular Catalysis B: Enzymatic. 60: 36-44.
David, D. (2003). Isolation and Chwerectarization of Cotyledon Fibres from Peas, Lentils and Chick Peas. Cereal Chemistry. 80: 310-315.
Dhingra, D. et al. (2011). Dietary fibre in foods: a review. Journal of Food Science and Technology, v. 49, n. 3, p. 255-266, 2011. ISSN 0022-1155.
Jood, P. B. (2014). Total phenolic content and antioxidant activity of byproducts from cereal and legume milling industries. Asian J. Dairy and Food Res. 33: 307-310.
Maphosa, Y. (2015). Dietary Fibre Extraction for Human Nutrition- A Review. Food Rviews International. 32: 98-115. DOI: 1080/87559129.2015.1057840
Nandi, I. (2015). Studies on Functional and antioxidant property of dietary fibre extracted from defatted sesame seed husk, Rice bran and flaxseed. Bioactive Carbohydrates and Dietary Fibre. 5: 129-136.
Nymboire, G. (2012). Extrusion of washed wheat bran: Physiochemical and functional properties. Michigan State University.
Premakumari, S. B. (2012). Development and Acceptability of Fibre Enriched Ready mixes. International Journal of Pure and Applied Sciences and Technology. 9: 74-83.
Shalini Gaur Rudra, J. N. (2015). Food Industry Waste: Mine of Nutraceuticals. International Journal of Science, Environment. 4: 205-229.
Soris.P, T. (2010). The Biochemical Composition and Nutritional Potential of three varities of Vigna Mungo (L.) Hepper. Advances in Bioresearch. 1: 6-16.
T.K. Girish a, V. P. (2012). Nutrient distribution, phenolic acid composition, antioxidant and alpha-glucosidase inhibitory potentials of black gram (Vigna mungo L.) and its milled by-products. Food Research International. 46: 370-377.
Yesica.N. (2013). Chemical composition and functional properties from differentsources of dietary fibre. American Journal of Foods and Nutrition. 1: 27-33.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Research Article

Effect of Water Treatment and Size Reduction on Dietary Fiber Content of Blackgram Husk

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board