Bio-Chemical and functional characteristics of black gram (Vigna Mungo) cultivars grown in Himachal Pradesh,India

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.