Milled black gram by-product as a promising food ingredient: functional, pasting and thermal characteristics

During milling of black gram seed, substantial amount of the grain is removed as by-product. The present study was carried out to investigate the functional quality of milling by-product with an intention to explore value-added applications. The milling of black gram yielded the by-product, which was categorized into two fractions, viz., By-product Rich in Germ and Aleurone (BRGA) and husk. BRGA, considered as a major by-product, was endowed with suitable functional properties in terms of water absorption capacity (3.23 g/g), foam capacity (37.33%) and emulsifying activity index (21.06 m 2 /g) along with nitrogen solubility index and thermal properties. It also demonstrated high suspension zeta value (− 22.8 mV), oil absorption capacity (1.81 g/g), and minimum emulsion droplet size (17.68 μm). The husk had a high emulsifying activity index, emulsion zeta value and water absorption capacity, but it exhibited minimum least gelation concentration, thermal profile, foam capacity and viscosity properties. Results of the present study indicated that the by-product–BRGA, had relatively equal functional attributes as that of the whole seed. These findings suggested that black gram milling by-products could be considered as new promising source of ingredient with good functional properties in food industry.