A Study on Nutritional and Anti-nutritional Factors in Black Gram (Vigna mungo)

Jatavath Lavanya; Devindra Shakkapa; Chitram Umashankar

doi:doi:10.11648/j.jfns.20261405.13

Research Article |

| Peer-Reviewed

A Study on Nutritional and Anti-nutritional Factors in Black Gram (Vigna mungo)

Jatavath Lavanya^*

, Devindra Shakkapa

, Chitram Umashankar

Published in Journal of Food and Nutrition Sciences (Volume 14, Issue 5)

Received: 17 August 2026 Accepted: 31 August 2026 Published: 20 September 2026

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Black gram (Vigna mungo) is a significant pulse crop, valued for its nutritional benefits and role in sustainable agriculture. Black gram varieties may differ in physical and nutritional properties based on husk and processing. This study evaluates the nutritional compositions of four black gram varieties: whole with husk (WBGH), whole without husk (WBGoH), split with husk (SBGH), and split without husk (SBGoH), focusing on nutritional (moisture, ash, carbohydrates, protein, fat, dietary fiber) and anti-nutritional elements (oligosaccharides, phytic acid, tannins, and trypsin inhibitors). Samples were acquired from local markets in Tarnaka, Hyderabad, Telangana, cleaned, and prepared for analysis. The analysis revealed that black gram without husk exhibited the highest levels of ash, protein, and carbohydrates, while whole black gram with husk had the most dietary fiber. Tannin and phytic acid levels were elevated in black gram with husk, and the split black gram without husk contained the highest trypsin inhibitors. Verbascose was the predominant oligosaccharide across samples, followed by stachyose, sucrose, and raffinose. Understanding the nutritional differences among these black gram varieties is crucial for enhancing their application in food products and promoting their health benefits. Future research should further explore the nutritional and anti-nutritional profiles, as well as the prebiotic potential of whole black gram.

Published in	Journal of Food and Nutrition Sciences (Volume 14, Issue 5)
DOI	10.11648/j.jfns.20261405.13
Page(s)	296-306
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2026. Published by Science Publishing Group

Keywords

Black gram, Vigna Mungo, Anti-nutritional Factors, Proximate Analysis, Tannins, Phytic Acid, Oligosaccharides.

References

[1]	Youseff, M. M., Abdal, M. A., Shekibs, L. A. E. and Ziena, H. M. (1989). Effects of dehulling, soaking and germination of chemicalcomposition, mineral elements and protein patterns of feba beans (Vicia feba L.). Food Chem. 23: 129-136.1987; 23(2):129–138, not 1989;129–136.
[2]	FAO. (2004). Definition and classification of commodities, 4 pulses and derived products. Available from: http://www.fao.org/es/faodef/fdef04e
[3]	Vijayakumari, K., Siddhuraji, P. and Janardhanan, K. (1997). Effect of domestic processing the levels of certain antinutrients in Prosopischilensis (Molina) Stunz. Seeds. Food Chem. 59(3): 367-371. https://doi.org/10.1016/S0308-8146(96)00249-X
[4]	Mudryu, A. N., Yu, N. and Aukema, H. M. (2014). Nutritional and health benefits of pulses. Appl. Physio. Nutr. Metab. 39: 1197-1204. https://doi.org/10.1139/apnm-2013-0557
[5]	Wani IA, Sogi DS, Gill BS (2013). Physicochemical and functional Properties of fours from three Black gram (Phaseolus mungo L.) cultivars. Int Food Sci Technol 48(4): 771–777. https://doi.org/10.1111/ijfs.12025
[6]	Kritchevsky D, & Chen SC. (2005). Phytosterols-health benefits and potential concerns: A review. Nutrition Research, 25(5), 413-428. https://doi.org/10.1016/j.nutres.2005.02.002
[7]	Chel-Guerrero, L., Pearez-Flores, V., Betancur-Ancona, D. and Davila-Ortiz, G. (2002), Functional properties of flours and protein isolates from Phaseolus lunatus and Canavalia ensiformis seeds, Journal of Agricultural and Food Chemistry, 50(3), 584–591. https://doi.org/10.1021/jf010778j
[8]	Liener, I. E. (1962), Implications of antinutritional components in soybean foods, Critical Reviews in Food Science and Nutrition, 34, 31–67. https://doi.org/10.1080/10408399409527649
[9]	Fraser, G. E. (2009), Vegetarian diets: What do we know of their effects on common chronic diseases?, American Journal of Clinical Nutrition, 89(5), 1607S–1612S. https://doi.org/10.3945/ajcn.2009.26736K
[10]	Curran, J. (2012). The nutritional value and health benefits of pulses in relation to obesity, diabetes, heart disease and cancer. Br. J. Nut. 108: S1-S2. https://doi.org/10.1017/S0007114512003534
[11]	Boye, J., Zare, F., & Pletch, A. (2010). Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International, 43, 414−431. https://doi.org/10.1016/j.foodres.2009.09.003
[12]	Souframanien J, & Gopalakrishna T. (2004). A comparative analysis of genetic diversity in blackgram genotypes using RAPD and ISSR markers. Theoretical and Applied Genetics, 109(8), 1687-1693. https://doi.org/10.1007/s00122-004-1775-8
[13]	Singh, Kumar Sushil and Singh, Chand Gopi. (2013), Effect of phosphorus, sulphur and zinc on nutrient composition in black gram, The Journal of Rural and Agricultural Research, 13(2), 63–64.
[14]	Panhwar F. (2005). Chemistry and biochemistry of legume, with cultural activities in Sindh. Digitalverlag GmbH.
[15]	Srivastava RP, & Srivastava GK. (2003). Nutritional value of pulses. Indian Journal of Agricultural Biochemistry, 16(2), 57-65.
[16]	Saraswathi Devi, K., & Kurup, P. A. (1972). Hypolipidemic activity of Phaseolus mungo (black gram) in rats fed a high-fat-high-cholesterol diet: Isolation of a protein and polysaccharide fraction. Atherosclerosis, 15, 223–230. https://doi.org/10.1016/0021-9150(72)90072-X
[17]	Shanmugasundaram P (1991). Varietal improvement in black gram and green gram, Rabi pulse production technology processing of the seminar on subject matter training cum discussing. Tamil Nadu Agriculture University, Coimbatore, 83-85.
[18]	Anjali Kanth, Kanchan Goswami and Pushpa Shukla. (2020), Nutritional quality evaluation of improved varieties of black gram (Phaseolus mungo), The Pharma Innovation Journal, 10(1), 201–207.
[19]	Parashar, S. M. P. (2006), Post Harvest Profile of Black Gram, MRPC-71, Ministry of Agriculture, Directorate of Marketing and Inspection, Government of India, Nagpur, India.
[20]	Gopalan, C., Ramasastri, B. V. and Balasubramanian, S. C. (1995), Nutritive Value of Indian Foods, National Institute of Nutrition, ICMR, Hyderabad, India.
[21]	Iqbal, A., Khalil, I. A., Ateeq, N. and Khan, M. S. (2006), “Nutritional quality of important foodlegumes”, Food Chemistry, Vol. 97 No. 2, pp. 331-335. https://doi.org/10.1016/j.foodchem.2005.05.011
[22]	Bhattacharya S, Latha RB, & Bhat KK. (2004). Controlled stress rheological measurement of blackgram flour dispersions. Journal of Food Engineering, 63(2), 135-139. https://doi.org/10.1016/S0260-8774(03)00292-7
[23]	Batra, L. R., & Millner, P. D. (1974). So ha RB, & Bhat KK. (2004). Controlled stress rheological measurement of blackgram flour dispersions. Journal of Food Engineering, 63(2), 135-139. https://me Asian fermented foods and beverages, and associated fungi. Mycologia, 66, 942–950
[24]	Modi, V. K., Mahendrakar, N. S., Narasimha Rao, D., & Sachindra, N. M. (2004). Quality of Buffalo meat burger containing legume flours as binders. Meat Science, 66,143–149. https://doi.org/10.1016/S0309-1740(03)00078-0
[25]	Chaudhary, S. S., & Ledward, D. A. (1988). Utilization of black gram flour in beef sausages. Meat Science, 22, 123–130. https://doi.org/10.1016/0309-1740(88)90086-1
[26]	Patel, M., & Venkateswara Rao, G. (1995). Effect of untreated, roasted and germinated black gram (Phaseolus mungo) flours on the physicochemical and biscuit (cookie) making characteristics of soft wheat flour. Journal of Cereal Science, 22, 285–291. https://doi.org/10.1006/jcrs.1995.0065
[27]	Agati, G., Azzarello, E., Pollastri, S. and Tattini, M. (2012), Flavonoids as antioxidants in plants: Location and functional significance, Plant Science, 196, 67–76. https://doi.org/10.1016/j.plantsci.2012.07.014
[28]	Kadam ML, Salve RV, Mehrajfatema ZM, & More SG. (2012). Development and evaluation [of black gram products]. Journal unspecified.
[29]	Gaur YD. (1993). Microbiology, physiology and agronomy of nitrogen fixation: Legume-Rhizobium symbiosis. Proceedings of the Indian National Science Academy Part B Biological Sciences, 59(3-4), 333-358.
[30]	Jain, A. K., Kumar, S., & Panwar, J. D. S. (2009). Antinutritional factors and their detoxification in pulses — A review. Agriculture Reviews, 30, 64−70.
[31]	Jood, S. et al. (1988). Food Chem., 30: 113. Kataria, A. et al. (1989). Food Chem., 32: 9. Kataria, A. and Chauhan, B. M. (1988). Plant Food Hum. Nutr., 38: 51. ssKataria A, Chauhan BM, Gandhi S (1988) Effect of domestic processing and cooking on The antinutrients of black gram. Food Chem 30: 149-156. https://doi.org/10.1016/0308-8146(88)90152-5
[32]	Kataria A, Chauhan BM, Punia D (1989) Anti-nutrients and protein digestibility (in vitro) of Mung bean as affected by domestic processing and cooking. Food chem 32: 9-17. https://doi.org/10.1016/0308-8146(89)90003-4
[33]	Ramakrishna, V., Jhansi, R. P., & Ramakrishna, R. P. (2006). Anti-nutritional factors during Germination in Indian bean (Dolichos lablab L.) seeds. World Journal of Dairy Food Science, 1, 6−11.
[34]	Phillippy, B. Q. (2003). Inositol phosphates in foods. Advances in Food and Nutrition Research, 45, 1−60. https://doi.org/10.1016/S1043-4526(03)45002-X
[35]	Duhan, A. et al. (1989) (Vigna mungo) Varietal differences and effect of domestic processing and cooking methods.J. Sci. Food Agri., 49: 449-455. https://doi.org/10.1002/jsfa.2740490407
[36]	Sievwright, C. A. and Shipe, W. F. (1986), Effect of storage conditions and chemical treatments on firmness, in vitro protein digestibility, condensed tannins, phytic acid and divalent cations of cooked black beans (Phaseolus vulgaris), Journal of Food Science, 51(4), 982–987. https://doi.org/10.1111/j.1365-2621.1986.tb11214.x
[37]	Osman, M. A. (2007), Effect of different processing methods on nutrient composition, antinutritional factors and in vitro protein digestibility of Dolichos lablab bean, Pakistan Journal of Nutrition, 6(4), 299–303.
[38]	Deshpande, S. S. Santhe, S. K., cornforth, O. P. & Salunkhe, D. K. (1982). Effect of dehusking on functional properties of dry beans (phasealus vulgaris L.) Nutr. Rep. Int., 59, 371-8.
[39]	Deshpande, S. S. & cheryan, M. (1983). Changes in phytic acid, tannins and trypsin inhibitor activity on soaking of dry beans (phasealus vulgaris L.) Nut. Rep. Int., 27, 371-7.
[40]	Kadam, S. S., Kute, L. S., Lawande, K. M. and Salunkhe, D. K. (1982), Changes in chemical composition of winged bean (Psophocarpus tetragonolobus L.) during seed development, Journal of Food Science, 47(6), 2051–2053. https://doi.org/10.1111/j.1365-2621.1982.tb12943.x
[41]	Reddy NR, Pierson MD, Sathe SK, & Salunkhe DK. (1984). Dry bean carbohydrates - a review. Food Chemistry, 13(1), 25-68. https://doi.org/10.1016/0308-8146(84)90072-6
[42]	Khandelwal, S., Udipi, S. A., & Ghugre, P. (2010). Polyphenols and tannins in indian pulses: Effect of soaking, germination and pressure cooking. Food Research International, 43, 526−530. https://doi.org/10.1016/j.foodres.2009.09.036
[43]	Kakati P, Deka SC, Kotoki D, & Saikia S. (2010). Effect of traditional methods of processing on the nutrient contents and some antinutritional factors in newly developed cultivars of green gram [Vigna radiata (L.) Wilezek] and black gram [Vigna mungo (L.) Hepper] of Assam, India. International Food Research Journal, 17(2), 377-384.
[44]	Reddy, N. R., Salunkhe, D. K., Sathe, S. K. and Kon, S. (1982), Biochemistry of black gram (Phaseolus mungo L.): A review, Critical Reviews in Food Science and Nutrition, 16(1), 49–114. https://doi.org/10.1080/10408398209527324
[45]	Horwitz, W. and Latimer, G. W. Jr. (Eds.) (2005), Official Methods of Analysis of AOAC International, 18th Edition, Volume I, AOAC INTERNATIONAL, Gaithersburg, Maryland, USA, Section 4.1.03.
[46]	Girish, T. K., Pratape, V. M. and Prasada Rao, U. J. S. (2012), Nutrient distribution, phenolic acid composition, antioxidant and alpha-glucosidase inhibitory potentials of black gram (Vigna mungo L.) and its milled by-products, Food Research International, 46(1), 370–377. https://doi.org/10.1016/j.foodres.2011.12.026
[47]	Suneja, Y., Kaur, S., Gupta, A. K. and Kaur, N. (2011), Levels of nutritional constituents and antinutritional factors in black gram (Vigna mungo L. Hepper), Food Research International, 44(2), 621–628. https://doi.org/10.1016/j.foodres.2010.12.020
[48]	Arockianathan, P. M., Rajalakshmi, K. and Nagappan, P. (2019), Proximate composition, phytochemicals, minerals and antioxidant activities of Vigna mungo L. seed coat, Bioinformation, 15(8), 579–585.
[49]	Longvah, T., Ananthan, R., Bhaskarachary, K. and Venkaiah, K. (2017), Indian Food Composition Tables 2017, National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, India.
[50]	Kantha, S. S. and Erdman, J. W. Jr. (1987), Effects of dietary fiber on mineral absorption, Food Chemistry, 25, 187–193.
[51]	Gopalan, C., Ramasastri, B. V. and Balasubramanian, S. C. (1996), Nutritive Value of Indian Foods, National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, India.
[52]	Sharon, M. E. M., Kavitha-Abirami, C. V., Alagusundaram, K. and Sujeetha, J. A. (2015), Safe storage guidelines for black gram under different storage conditions, Journal of Stored Products and Postharvest Research, 6(5), 38–47. https://doi.org/10.5897/JSPPR2014.0181
[53]	Kanth, A., Goswami, K., & Shukla, P. (2021). Nutritional quality evaluation of improved varieties of black gram (Phaseolus mungo). The Pharma Innovation Journal, 10(1), 201–207.
[54]	Kaur, M., & Singh, N. (2007). Relationships between various functional, thermal and pasting properties of flours from different Indian black gram (Phaseolus mungo L.) cultivars. Journal of the Science of Food and Agriculture, 87(6), 974–984. https://doi.org/10.1002/jsfa.2789
[55]	Raghuvanshi, R. S., Shukla, P., & Sharma, S. (1993). Proximate composition of black gram varieties. Journal of Dairy, Food and Home Sciences, 12, 182–184.
[56]	Rao, P. U., & Belavady, B. (1978). Oligosaccharides in pulses: Varietal differences and effects of cooking and germination. Journal of Agricultural and Food Chemistry, 26(2), 316–319. https://doi.org/10.1021/jf60216a044

Cite This Article

Plain Text BibTeX RIS

APA Style

Lavanya, J., Shakkapa, D., Umashankar, C. (2026). A Study on Nutritional and Anti-nutritional Factors in Black Gram (Vigna mungo). Journal of Food and Nutrition Sciences, 14(5), 296-306. https://doi.org/10.11648/j.jfns.20261405.13

Copy | Download

ACS Style

Lavanya, J.; Shakkapa, D.; Umashankar, C. A Study on Nutritional and Anti-nutritional Factors in Black Gram (Vigna mungo). J. Food Nutr. Sci. 2026, 14(5), 296-306. doi: 10.11648/j.jfns.20261405.13

Copy | Download

AMA Style

Lavanya J, Shakkapa D, Umashankar C. A Study on Nutritional and Anti-nutritional Factors in Black Gram (Vigna mungo). J Food Nutr Sci. 2026;14(5):296-306. doi: 10.11648/j.jfns.20261405.13

Copy | Download

@article{10.11648/j.jfns.20261405.13,
  author = {Jatavath Lavanya and Devindra Shakkapa and Chitram Umashankar},
  title = {A Study on Nutritional and Anti-nutritional Factors in Black Gram (Vigna mungo)},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {14},
  number = {5},
  pages = {296-306},
  doi = {10.11648/j.jfns.20261405.13},
  url = {https://doi.org/10.11648/j.jfns.20261405.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20261405.13},
  abstract = {Black gram (Vigna mungo) is a significant pulse crop, valued for its nutritional benefits and role in sustainable agriculture. Black gram varieties may differ in physical and nutritional properties based on husk and processing. This study evaluates the nutritional compositions of four black gram varieties: whole with husk (WBGH), whole without husk (WBGoH), split with husk (SBGH), and split without husk (SBGoH), focusing on nutritional (moisture, ash, carbohydrates, protein, fat, dietary fiber) and anti-nutritional elements (oligosaccharides, phytic acid, tannins, and trypsin inhibitors). Samples were acquired from local markets in Tarnaka, Hyderabad, Telangana, cleaned, and prepared for analysis. The analysis revealed that black gram without husk exhibited the highest levels of ash, protein, and carbohydrates, while whole black gram with husk had the most dietary fiber. Tannin and phytic acid levels were elevated in black gram with husk, and the split black gram without husk contained the highest trypsin inhibitors. Verbascose was the predominant oligosaccharide across samples, followed by stachyose, sucrose, and raffinose. Understanding the nutritional differences among these black gram varieties is crucial for enhancing their application in food products and promoting their health benefits. Future research should further explore the nutritional and anti-nutritional profiles, as well as the prebiotic potential of whole black gram.},
 year = {2026}
}

Copy | Download

TY  - JOUR
T1  - A Study on Nutritional and Anti-nutritional Factors in Black Gram (Vigna mungo)
AU  - Jatavath Lavanya
AU  - Devindra Shakkapa
AU  - Chitram Umashankar
Y1  - 2026/09/20
PY  - 2026
N1  - https://doi.org/10.11648/j.jfns.20261405.13
DO  - 10.11648/j.jfns.20261405.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 296
EP  - 306
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20261405.13
AB  - Black gram (Vigna mungo) is a significant pulse crop, valued for its nutritional benefits and role in sustainable agriculture. Black gram varieties may differ in physical and nutritional properties based on husk and processing. This study evaluates the nutritional compositions of four black gram varieties: whole with husk (WBGH), whole without husk (WBGoH), split with husk (SBGH), and split without husk (SBGoH), focusing on nutritional (moisture, ash, carbohydrates, protein, fat, dietary fiber) and anti-nutritional elements (oligosaccharides, phytic acid, tannins, and trypsin inhibitors). Samples were acquired from local markets in Tarnaka, Hyderabad, Telangana, cleaned, and prepared for analysis. The analysis revealed that black gram without husk exhibited the highest levels of ash, protein, and carbohydrates, while whole black gram with husk had the most dietary fiber. Tannin and phytic acid levels were elevated in black gram with husk, and the split black gram without husk contained the highest trypsin inhibitors. Verbascose was the predominant oligosaccharide across samples, followed by stachyose, sucrose, and raffinose. Understanding the nutritional differences among these black gram varieties is crucial for enhancing their application in food products and promoting their health benefits. Future research should further explore the nutritional and anti-nutritional profiles, as well as the prebiotic potential of whole black gram.
VL  - 14
IS  - 5
ER  -

Copy | Download

Author Information

Jatavath Lavanya

Department of Dietetics, ICMR-National Institute of Nutrition, Hyderabad, India

Contact Email

http://orcid.org/0009-0005-6726-2843
Devindra Shakkapa

Department of Dietetics, ICMR-National Institute of Nutrition, Hyderabad, India

http://orcid.org/0000-0001-7465-2632
Chitram Umashankar

Homeopathy, Regional Research Institute (Homoeopathy), Hyderabad, India

http://orcid.org/0000-0001-5215-6793

Download PDF

Submit an Article

Sections

Plain Text BibTeX RIS

APA Style

Lavanya, J., Shakkapa, D., Umashankar, C. (2026). A Study on Nutritional and Anti-nutritional Factors in Black Gram (Vigna mungo). Journal of Food and Nutrition Sciences, 14(5), 296-306. https://doi.org/10.11648/j.jfns.20261405.13

Copy | Download

ACS Style

Lavanya, J.; Shakkapa, D.; Umashankar, C. A Study on Nutritional and Anti-nutritional Factors in Black Gram (Vigna mungo). J. Food Nutr. Sci. 2026, 14(5), 296-306. doi: 10.11648/j.jfns.20261405.13

Copy | Download

AMA Style

Lavanya J, Shakkapa D, Umashankar C. A Study on Nutritional and Anti-nutritional Factors in Black Gram (Vigna mungo). J Food Nutr Sci. 2026;14(5):296-306. doi: 10.11648/j.jfns.20261405.13

Copy | Download

@article{10.11648/j.jfns.20261405.13,
  author = {Jatavath Lavanya and Devindra Shakkapa and Chitram Umashankar},
  title = {A Study on Nutritional and Anti-nutritional Factors in Black Gram (Vigna mungo)},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {14},
  number = {5},
  pages = {296-306},
  doi = {10.11648/j.jfns.20261405.13},
  url = {https://doi.org/10.11648/j.jfns.20261405.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20261405.13},
  abstract = {Black gram (Vigna mungo) is a significant pulse crop, valued for its nutritional benefits and role in sustainable agriculture. Black gram varieties may differ in physical and nutritional properties based on husk and processing. This study evaluates the nutritional compositions of four black gram varieties: whole with husk (WBGH), whole without husk (WBGoH), split with husk (SBGH), and split without husk (SBGoH), focusing on nutritional (moisture, ash, carbohydrates, protein, fat, dietary fiber) and anti-nutritional elements (oligosaccharides, phytic acid, tannins, and trypsin inhibitors). Samples were acquired from local markets in Tarnaka, Hyderabad, Telangana, cleaned, and prepared for analysis. The analysis revealed that black gram without husk exhibited the highest levels of ash, protein, and carbohydrates, while whole black gram with husk had the most dietary fiber. Tannin and phytic acid levels were elevated in black gram with husk, and the split black gram without husk contained the highest trypsin inhibitors. Verbascose was the predominant oligosaccharide across samples, followed by stachyose, sucrose, and raffinose. Understanding the nutritional differences among these black gram varieties is crucial for enhancing their application in food products and promoting their health benefits. Future research should further explore the nutritional and anti-nutritional profiles, as well as the prebiotic potential of whole black gram.},
 year = {2026}
}

Copy | Download

TY  - JOUR
T1  - A Study on Nutritional and Anti-nutritional Factors in Black Gram (Vigna mungo)
AU  - Jatavath Lavanya
AU  - Devindra Shakkapa
AU  - Chitram Umashankar
Y1  - 2026/09/20
PY  - 2026
N1  - https://doi.org/10.11648/j.jfns.20261405.13
DO  - 10.11648/j.jfns.20261405.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 296
EP  - 306
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20261405.13
AB  - Black gram (Vigna mungo) is a significant pulse crop, valued for its nutritional benefits and role in sustainable agriculture. Black gram varieties may differ in physical and nutritional properties based on husk and processing. This study evaluates the nutritional compositions of four black gram varieties: whole with husk (WBGH), whole without husk (WBGoH), split with husk (SBGH), and split without husk (SBGoH), focusing on nutritional (moisture, ash, carbohydrates, protein, fat, dietary fiber) and anti-nutritional elements (oligosaccharides, phytic acid, tannins, and trypsin inhibitors). Samples were acquired from local markets in Tarnaka, Hyderabad, Telangana, cleaned, and prepared for analysis. The analysis revealed that black gram without husk exhibited the highest levels of ash, protein, and carbohydrates, while whole black gram with husk had the most dietary fiber. Tannin and phytic acid levels were elevated in black gram with husk, and the split black gram without husk contained the highest trypsin inhibitors. Verbascose was the predominant oligosaccharide across samples, followed by stachyose, sucrose, and raffinose. Understanding the nutritional differences among these black gram varieties is crucial for enhancing their application in food products and promoting their health benefits. Future research should further explore the nutritional and anti-nutritional profiles, as well as the prebiotic potential of whole black gram.
VL  - 14
IS  - 5
ER  -

Copy | Download