Processing and Nutritional Profile of Mung Bean, Black Gram, Pigeon Pea, Lupin, Moth Bean, and Indian Vetch

Nasir, Muhammad; Sidhu, J. S.; Sogi, Dalbir Singh

doi:10.1002/9781119776802.ch17

Cited by 7 publications

(3 citation statements)

References 62 publications

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“…For example, Dean (2020) reported that polyphenols were extracted from peanut peel and applied to meat products and found that they had good antioxidant and fresh-keeping effects. In addition, Nasir et al (2022) researched extracting cellulose from mung bean hull and found that it can be used as an emulsifier and stabilizer with wide application prospects. However, the research results in North America also have shortcomings, such as the lack of systematicness and comprehensiveness, which is needed to further expand the research scope and strengthen cooperation.…”

Section: Food Additivesmentioning

confidence: 99%

Recycling food and agriculture by-products to mitigate climate change: a review

Rashwan,

Bai,

Osman

et al. 2023

Environ Chem Lett

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Food loss and waste is a major issue affecting food security, environmental pollution, producer profitability, consumer prices, and climate change. About 1.3 billion tons of food products are yearly lost globally, with China producing approximately 20 million tons of soybean dregs annually. Here, we review food and agricultural byproducts with emphasis on the strategies to convert this waste into valuable materials. Byproducts can be used for animal and plant nutrition, biogas production, food, extraction of oils and bioactive substances, and production of vinegar, wine, edible coatings and organic fertilizers. For instance, bioactive compounds represent approximately 8–20% of apple pomace, 5–17% of orange peel, 10–25% of grape seeds, 3–15% of pomegranate peel, and 2–13% of date palm seeds. Similarly, the pharmaceutical industry uses approximately 6.5% of the total output of gelatin derived from fish bones and animal skin. Animals fed with pomegranate peel and olive pomace improved the concentration of deoxyribonucleic acid and protein, the litter size, the milk yield, and nest characteristics. Biogas production amounts to 57.1% using soybean residue, 53.7% using papaya peel, and 49.1% using sugarcane bagasse.

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Section: Food Additivesmentioning

confidence: 99%

Recycling food and agriculture by-products to mitigate climate change: a review

Rashwan,

Bai,

Osman

et al. 2023

Environ Chem Lett

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“…The differences in nutrient composition of the spices reported is speculated to be due to the different soil and geographical locations of the spice plants, and due to the difference in environmental conditions, which influences the nutrient composition (15,16) . Moreover, different grinding and storing techniques have proved to have a major effect on the nutrient composition of the spices (28) . As such, the nutrient content of five different sizes of ginger powder particles that were produced using a micronizer machine, showed that the protein content increased significantly when the size of ginger powder particles decreased (15) .…”

Section: Proximate Analysismentioning

confidence: 99%

Proximate composition and mineral content of spices increasingly employed in the Mediterranean diet

et al. 2023

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The present study aimed to investigate the nutritional constituents of common market available spices in the United Arab Emirates. Seven commonly consumed spices namely, ginger (Zingiber officinale), cinnamon (Cinnamomum verum), black seed (Nigella sativa), fenugreek (Trigonella foenum-graecum), cardamom (Elettaria cardamomum), cloves (Syzygium aromaticum) and saffron (Crocus sativus) were obtained from local markets. Proximate analyses were performed according to AOAC procedures. Assessment of major (Ca, K, Mg, Na, P and S) and minor (Co, Cu, Fe, Mn and Zn) elements was conducted using inductively coupled plasma optical emission spectrometry (ICP-OES). Findings revealed varying macronutrient, micronutrient and mineral contents which are highly valuable for dietary purposes. The present study demonstrates that these edible spices could be used for nutritional support, due to their micro and macronutrient contents.

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“…This relationship helps conserve the nitrogen components in soil and improve soil fertility for non-leguminous crops [5,6]. Green gram is a nutritionally rich, high-quality protein, carbohydrates, amino acids, vitamins, micronutrients, and low-fat content food crop [7,8]. It is widely grown under semi-arid and subtropical climates and is cultivated in almost all parts of India [9].…”

Section: Introductionmentioning

confidence: 99%

Bioefficacy of Indigenous Isolates of Biocontrol Fungi and Bacteria against Macrophomina Phaseolina Causing Root Rot Disease in Green Gram

Ahmad,

Khan

2024

Microbiol. Res. J. Int.

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Green grams are the most valuable pulse crops in terms of plant-based protein, dietary fiber, and various phytochemicals. Although green gram is found susceptible to the soil-borne fungus Macrophomina phaseolina (Tassi) Goid, it leads to severe root-rot disease and causes a significant reduction in crop yield. Thus, the study aims to determine the bioefficacy of indigenous isolates of biocontrol fungi and bacteria viz., T. asperelloides AMUTASPD-51, T. asperellum AMUTASPM-51, T. asperellum AMUTASPM-52, T. asperellum AMUTASPM-53, T. atroviride AMUTATROV-31, T. harzianum AMUTHZ-71, T. harzianum AMUTHZ-72, T. harzianum AMUTHZ-73, T. harzianum AMUTHZ-74, T. hamatum AMUTHM-31, T. viride AMUTVR-61, T. viride AMUTVR-62, T. virens AMUTVNS-41, T. longibrachiatum AMUTLONB-41, Pochonia chlamydosporia AMUPC-31, Purpureocillium lilacinum AMUPL-31, Aspergillus niger AMUAN-41, Bacillus subtilis AMUBS-80 and Pseudomonas fluorescens AMUPF-80 against Macrophomina phaseolina AMUMP-2 by using dual inoculation technique for seven days incubation at a temperature under in-vitro condition. All species of Trichoderma fungus showed high biocontrol potential to suppress the radial growth of M. phaseolina AMUMP-2 over control. Among the biocontrol fungi and bacteria, T. viride AMUTVR-61 resulted in the highest radial inhibition of M. phaseolina AMUMP-2 by 95.0% over control. The T. harzianum AMUTHZ-72 was second most effective in decreasing the radial growth by 94.2% of the pathogens, followed by T. harzianum AMUTHZ-71 (92.8%), T. asperellum AMUTASPM-53 (86.1%), and T. harzianum AMUTHZ-74 (83.7%) over control. However, B. subtilis AMUBS-80 was found to be the least effective, suppressing radial inhibition of M. phaseolina AMUMP-2 by 21.7% over control. The present study indicates that T. viride AMUTVR-61 and T. harzianum AMUTHZ-72 were the most significant indigenous biocontrol fungi against M. phaseolina AMUMP-2. Furthermore, its application led to a substantial decrease in the soil-borne pathogen population that affects plant health, especially green gram, and adverse environmental and human effects.

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Processing and Nutritional Profile of Mung Bean, Black Gram, Pigeon Pea, Lupin, Moth Bean, and Indian Vetch

Cited by 7 publications

References 62 publications

Recycling food and agriculture by-products to mitigate climate change: a review

Recycling food and agriculture by-products to mitigate climate change: a review

Proximate composition and mineral content of spices increasingly employed in the Mediterranean diet

Bioefficacy of Indigenous Isolates of Biocontrol Fungi and Bacteria against Macrophomina Phaseolina Causing Root Rot Disease in Green Gram

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