Effects of Treatments on the Total Tannins in Black Gram Husk

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dc.contributor.authorArulnathan, N
dc.contributor.authorMurugan, M
dc.contributor.authorBalakrishnan, V
dc.contributor.authorTANUVAS
dc.date.accessioned2020-09-16T10:00:50Z
dc.date.available2020-09-16T10:00:50Z
dc.date.issued2013-09
dc.descriptionTNV_IJLR_2013_3(3)31-34en_US
dc.description.abstractBlack gram (Vigna mungo) husk is one such agro-industrial by-products available in substantial quantity in Tamil Nadu.The use of tropical legume seeds and its by-products can be limited due to the presence of one or other toxic factors including tannins. Black gram husk samples were analyzed for total tannin.The total tannin content of black gram husk ranges from 2.70 to 4.55 per cent with a mean of 3.67 ± 0.31 percent. The ground samples of black gram husk were subjected to water soaking or calcium hydroxide [Ca (OH)2] treatment to reduce the total tannins. When overnight water soaking or calcium hydroxide treatments were carried out the total tannins content in the husk was significantly (P0.01) reduced to 1.14 or 1.77 per cent respectively. Water soaking was more effective in reducing the total tannins than the calcium hydroxide treatment and it was cost effective and easily adopted by farming community to utilize the nutrient content in Black gram husk.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810151370
dc.keywordsBlack gram Husk, Tannin, Water soaking, Calcium Hydroxide Treatmenten_US
dc.language.isoenen_US
dc.pages31-34en_US
dc.relation.ispartofseries;3
dc.subjectVeterinary Scienceen_US
dc.titleEffects of Treatments on the Total Tannins in Black Gram Husken_US
dc.title.alternativeInternational Journal of Livestock Researchen_US
dc.typeArticleen_US
dc.volume3en_US
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