Boora, PinkyGoyal, Sweta2016-11-102016-11-102011http://krishikosh.egranth.ac.in/handle/1/84881Four varieties of black gram (Vigna mungo) viz., UH 04-04, UH 04-06, T-9 and Uttra were evaluated for their physico-chemical characteristics and nutrient composition. All the varieties were processed i.e. soaked dehulled and fermented and nutritionally evaluated. All the varieties were used to develop products viz., papad, wadi, idli, bhalle. All the products were evaluated for their sensory characteristics and nutrient composition. The results of the study revealed that seed weight, seed volume, swelling capacity, hydration capacity and cooking time varied from 3.65 to 3.91 g/100g seeds, 2.94 to 3.20 ml/100 seeds, 0.035- 0.041 per seed, 0.029-0.033 per seed and 31.00 to 38.33 minutes, respectively in all varieties of black gram moisture, crude protein, fat, ash, fibre and carbohydrates contents ranged from 7.37 to 8.57, 19.98 to 22.06, 1.20 to 1.35, 3.48 to 3.82, 2.60 to 3.03 and 59.94 to 63.82 per cent, respectively. Total soluble sugars, reducing sugars, non-reducing sugars and starch varied from 10.03 to 11.17, 1.75 to 2.04, 7.99 to 9.24 and 39.90 to 43.63 g/100g, respectively. Antinutritional factors like phytic acid and trypsin inhibitor activity of black gram were observed to ranged from 6.36 to 7.56 mg/g and 2.67 to 3.35 TIU/g, respectively. The in vitro protein and starch digestibility of black gram varied from 54.26 to 66.60 per cent and 36.80 to 43.27 mg maltose released/g. The total calcium, iron, zinc, phosphorus and magnesium content ranged from 143.33 to 157.33, 4.21 to 4.35, 3.14 to 3.41, 380.83 to 384.17 and 150.93 to 151.70 mg/100g, respectively. The HCl-extractability of calcium, iron, zinc, phosphorus and magnesium ranged rom 33.62 to 37.23, 47.22 to 50.33, 23.51 to 27.51, 23.85 to 26.47 and 32.33 to 35.31 per cent, respectively. Significant increase in in vitro digestibility of protein and starch was on processing. HClextractability of minerals increased during soaking, dehulling and fermentation. These processing treatments resulted in significant reduction in antinutrients. There was significant increment in total soluble sugars and reducing sugars after fermentation. All the products developed viz., papad, wadi, idli, bhalle were well accepted. Protein content of papad, wadi, idli and bhalle was in the range of 18.66 to 21.58, 19.83 to 21.88, 11.52 to 11.96 and 17.30 to 19.38 per cent respectively. In vitro protein digestibility of papad, wadi, idli and bhalle was found in the range of 77.12 to 78.67, 60.23 to 70.22, 69.38 to 71.49 and 72.94 to 73.98 per cent, respectively. Papad and wadi were stored for 45 days and found to acceptable at 45 days of storage. These products can be utilized by all segment of the population to raise their nutritional status.enVegetables, Soaking, Proteins, Sugar, Starch, Carbohydrates, Surface water, Sowing, Reducing sugars, BeansThesis