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

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.