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Valorization of By‑products Derived from Milled Moth Bean: Evaluation of Chemical Composition, Nutritional Profle and Functional Characteristics.
Kamani, Mohammad Hassan and Asha, Martin and Meera, M. S. (2020) Valorization of By‑products Derived from Milled Moth Bean: Evaluation of Chemical Composition, Nutritional Profle and Functional Characteristics. Waste and Biomass Valorization, 11. pp. 4895-4906.
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Abstract
Milling of moth bean seed yields substantial amount of by-product with no commercial value. The present study was carried out to explore the nutrient composition and functional properties of the by-product with an intention to fnd value-added applications. The by-product was separated into two fractions, i.e., protein rich by-product (PRB) and husk fraction. The fraction PRB was found to be the richest sources of minerals (Mg, Fe, Zn and Mn), protein (25.21%) and lipid (1.47%) with better nutritional profle when compared to the whole seed and cotyledon fractions. The by-product also showed a suitable functionality in terms of water (2.4 g/g) and oil (1.47 g/g) absorption capacities, foaming ability (36.16%) and emulsifcation. The husk was also endowed with valuable essential amino acids, unsaturated fatty acids and minerals (Ca and Na) but was less superior in terms of its functional attributes. In conclusion, the results indicated that the moth bean by-product has precious characteristics that can fnd various applications in food industry.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Milling, moth bean seed, by-product, nutrient composition functional properties |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains 600 Technology > 08 Food technology > 18 Processed foods |
| Divisions: | Food Safety Analytical Quality Control Lab Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 06 Oct 2020 11:12 |
| Last Modified: | 06 Oct 2020 11:12 |
| URI: | http://ir.cftri.res.in/id/eprint/14518 |
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