Nutritional evaluation of black gram (Phaseolus mungo) varieties and product formulation
| dc.contributor.advisor | Shukla, Pushpa | |
| dc.contributor.author | Anjali | |
| dc.date.accessioned | 2019-01-05T05:18:46Z | |
| dc.date.available | 2019-01-05T05:18:46Z | |
| dc.date.issued | 2018-05 | |
| dc.description.abstract | Black gram (Phaseolus mungo) is a legume belonging to family Fabaceae and genus Phaseolus. Black gram is a nutritious legume and also a good source of protein. Keeping in view the advantages of whole black gram seeds, the improved varieties of black gram i.e, Pant U-8, Pant -9, Pant U-31 and Pant U-35 seeds were taken for the present study. The physical properties such as seed weight, volume, density, hydration capacity, hydration index, swelling capacity and swelling index of all the four improved varieties of black gram was analyzed. The nutritional quality of whole black gram seeds including proximate composition, dietary fibre, calcium and iron content was analyzed. The antinutritional factors such a trypsin inhibitor and tannin content was also analyzed. On the basis of nutritional content of four varieties one variety (Pant U-31) having highest protein, mineral and dietary fibre content was selected for product formulation. Badi was prepared using whole black gram (Pant U-31) and was compared with dehusked black gram of same variety and was analyzed for nutrient composition and storage study. The storage study showed that with increase in storage period moisture content and total plate count increases. For sensory evaluation, the prepared badis were cooked in a vegetable curry preparation and studied for sensory evaluation. The results showed that there was non-significant difference in organoleptic characteristics of whole black gram badi curry and dehusked black gram badi curry (control). Nutrient composition of whole black gram badi curry revealed that it contained higher amount of crude fiber, calcium and iron than that of control. Therefore more products can be formulated using whole black gram. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810089021 | |
| dc.keywords | nutritional state, sensory evaluation, black gram, Vigna mungo, food products, formulations | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 97 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.research.problem | Food Products | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | Sensory Evaluation | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Nutritional evaluation of black gram (Phaseolus mungo) varieties and product formulation | en_US |
| dc.type | Thesis | en_US |