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Nath, Suresh K.
- Chemical Composition, Characterization and Antioxidant Property of a Food Additive Prepared from Vigna mungo (Black Gram Lentils) Plant Waste
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1 Kokrajhar Government College, Kokrajhar - 783370 Assam, IN
1 Kokrajhar Government College, Kokrajhar - 783370 Assam, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 10, No 2 (2023), Pagination: 50-57Abstract
Assam is a state of Northeast India and the tribal and non-tribal people here use different naturally available food materials and modify those through traditional processes for preservation and utilization for the purpose. An ethnic food additive called Khar, prepared from Vigna mungo (Black gram lentils) plant waste; its chemical parameters, and antioxidant properties has been studied in this work. The pH, alkalinity, hardness, metal content, and functional groups present in the ash sample and the extract are determined using titration method, atomic absorption spectrophotometer, SEM-EDX and FTIR. Some essential minerals present in the sample are K, Na, Mg, Ca, Cu, Mn, Fe, etc., and the basic property of this additive makes it a good antacid.Keywords
Agri-Waste, Alkaline, Food Additive, Khar, Vigna mungoFull Text
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