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Identification and Quantification of Nutraceuticals From Bengal Gram and Horse Gram Seed Coat

Dennis Anthony, Neelam (2007) Identification and Quantification of Nutraceuticals From Bengal Gram and Horse Gram Seed Coat. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Utilization of byproducts has become a key word for food grain processing industries,which have sizable quantity of byproducts, that can be converted to utilizable products. Seed coat, germ and surface scouring of legumes contain some nutraceuticals (polysaccharides, polyphenols and fiber) which can be quantified and assessed for their nutritive value. Enzyme mitigated modification of these byproducts may add more value to them. A programme of work has been undertaken with the above objectives. By-products from Bengal gram and horse gram processing were collected and separated into seed coat and germ rich fractions. These fractions were subjected to identification and quantification of polysaccharides, polyphenols and fiber and their antioxidant / inhibitory properties were studied. Horse gram husk fraction was higher in the protein content (14.35%) and in total phenol content (14.1%) than Bengal gram husk fraction (3.48% and 1.7%). Even the amylase inhibitory activity was higher in the horse gram fractions (2481 units) while trypsin inhibitory activity was greater in the Bengal gram germ rich fraction (7.6X105). The UV spectra also showed the presence of polyphenols in various fractions. Thus the phenolic compound present in the fractions of horse gram and Bengal gram were identified and quantified.
Uncontrolled Keywords: legumes horse gram bengal gram nutraceuticals byproducts
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/599

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