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

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Research Article

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

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