International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:4, April, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(4): 2126-2137

Bio-Chemical and Functional Characteristics of Black Gram (Vigna mungo) Cultivars Grown in Himachal Pradesh
Rajni Modgil*, Shilpa Kaundal and Anupama Sandal
Department of Food Science Nutrition and Technology, College of Home Science CSKHPKV Palampur HP176062, India
*Corresponding author

The present study was undertaken to evaluate the nutritional quality and value addition of Black gram grown in H.P. Three cultivars/varieties of Black gram viz. UG-218, HIM MASH and Local cultivar were taken for the study. The various biochemical parameters studied were physico-chemical characteristics, proximate compositional, nutritional quality, functional properties and anti-nutritional constituents. The results of the investigation showed that UG-218 had maximum length, breadth and 1000 seed weight as compared to HIM MASH and Local cultivar. Whereas Local cultivar had highest amount of nutritional constituents followed by UG-218 and minimum was in HIM MASH. HIM MASH contained highest amount of proteins i.e. 34.41 per cent. Functional properties i.e. water absorption capacity was non-significantly higher in local cultivar whereas oil absorption capacity was for UG-218. Anti-nutrients were maximum in the local cultivar and minimum in the UG-218. For cultivar grading Local cultivar was the best.

Keywords: Black gram, Proximate composition calorific value, Dietary fiber, True protein, Limiting amino acid, Anti nutritional factors

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How to cite this article:

Rajni Modgil, Shilpa Kaundal and Anupama Sandal. 2019. Bio-Chemical and Functional Characteristics of Black Gram (Vigna mungo) Cultivars Grown in Himachal Pradesh.Int.J.Curr.Microbiol.App.Sci. 8(4): 2126-2137. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.