Jood, SudeshBeniwal, Priyanka2017-06-032017-06-032013http://krishikosh.egranth.ac.in/handle/1/5810014719An investigation was conducted to study the physico-chemical properties and nutrient composition of by-products of milled bengal gram (Cicer arietinum L.). Various value-added products were developed using by-products of milled bengal gram alone and in combination with broken rice, wheat bran and mango seed kernel. The results of physico-chemical properties of by-products indicated that bulk density was highest in bengal gram brokens, water absorption capacity in bengal gram seed coat and oil absorption capacity in mango seed kernel. Higher fibre content was observed in bengal gram seed coat and wheat bran while, crude protein, total soluble sugar, non-reducing sugar and protein digestibility was higher in bengal gram brokens. Bengal gram seed coat had highest total calcium, mango seed kernel had highest total iron and wheat bran had highest amount of total phosphorus. Starch, starch digestibility, available calcium and iron were higher in broken rice. Anti-nutritional factors i.e. phytic acid and trypsin inhibitor activity was higher in bengal gram seed coat. Antioxidant activity was higher in bengal gram seed coat and mango seed kernel. On the basis of organoleptic characteristics of developed products were studied for functional properties, nutrient composition, glycemic response and shelf life. Functional properties of developed products showed that cooking time was higher in by-products supplemented products while, height of puffing, width, diameter etc. were higher in control products. Nutrient composition of different products revealed that by-products supplemented products contained higher protein, crude fibre, total sugars, starch, total dietary fibre, total minerals and antioxidant activities as compared to control products. Anti-nutritional factors were higher in bengal gram seed coat supplemented products. Among the developed products, fermented products had higher in vitro availability of minerals and digestibility of starch and protein as compared to non-fermented products. For glycemic index noodles, chapatti, idli and drink powder were studied. The results showed that glycemic indexes for different types of products were in normal range, but the index was significantly lower when the products were supplemented with by-products of bengal gram, cereals and fruits. Among the developed products, three products namely noodles, papads and instant drink powder were stored for 3 months. Free fatty acid and peroxide value increased steeply during storage but, all the products remained in acceptable range in terms of sensory attributes up to 90 days of storage.enChickpeas, Productivity, Biological phenomena, Processed plant products, Sowing, Rice, Flours, Seed treatment, Wheats, ProteinsThesis