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Biochemistry of black gram (phaseolus mungo L.): A review

1982; Taylor & Francis; Volume: 16; Issue: 1 Linguagem: Inglês

10.1080/10408398209527324

2374-9938

N. Rukma Reddy, D. K. Salunkhe, Shridhar K. Sathe, SAMUEL KON,

Botanical Research and Chemistry

Black gram is one of the less‐known legumes, mainly grown and consumed in India, Thailand, and other tropical parts of the world. This review presents the information on black gram (Phaseolus mungo L.) proteins (albumins, globulins, prolamins, and glutelins), minerals (calcium, magnesium, phosphorus, zinc, and iron), vitamins, lipids, phytic acid, carbohydrates, antinutritional factors (α‐amylase inhibitor, trypsin and chymotrypsin inhibitors, tannins, and phytohemagglutinins), and flatulence production in rats following ingestion of black gram processed products. Effects of different food processing operations (germination, cooking, and fermentation etc.) on black gram proteins, carbohydrates, phytic acid and flatus factors are also discussed.