Journal of Food Measurement and Characterization

, Volume 13, Issue 4, pp 3329–3339 | Cite as

Milled black gram by-product as a promising food ingredient: functional, pasting and thermal characteristics

  • Mohammad Hassan Kamani
  • Yoya Luithui
  • M. S. MeeraEmail author
Original Paper


During milling of black gram seed, substantial amount of the grain is removed as by-product. The present study was carried out to investigate the functional quality of milling by-product with an intention to explore value-added applications. The milling of black gram yielded the by-product, which was categorized into two fractions, viz., By-product Rich in Germ and Aleurone (BRGA) and husk. BRGA, considered as a major by-product, was endowed with suitable functional properties in terms of water absorption capacity (3.23 g/g), foam capacity (37.33%) and emulsifying activity index (21.06 m2/g) along with nitrogen solubility index and thermal properties. It also demonstrated high suspension zeta value (− 22.8 mV), oil absorption capacity (1.81 g/g), and minimum emulsion droplet size (17.68 μm). The husk had a high emulsifying activity index, emulsion zeta value and water absorption capacity, but it exhibited minimum least gelation concentration, thermal profile, foam capacity and viscosity properties. Results of the present study indicated that the by-product–BRGA, had relatively equal functional attributes as that of the whole seed. These findings suggested that black gram milling by-products could be considered as new promising source of ingredient with good functional properties in food industry.


Black gram By-product utilization Functional properties Milling 



The authors are thankful to the Director CSIR-CFTRI, Mysore for providing necessary facilities. The first author also wishes to thank Council of Scientific and Industrial Research (CSIR), India and the Third World Academy of Sciences (TWAS), Italy for the award of postgraduate fellowship.

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Grain Science and TechnologyCSIR-Central Food Technological Research InstituteMysoreIndia

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