Biochemical studies of chickpea grain, dal and fractions of milling by-product

Abstract

Milling is the process of dehusking and splitting of whole pulse grains to improve the culinary properties. The milling by-product, mixture of husk and cotyledon powder, is rich in bioactive compounds, viz., protein, phenol and antioxidants, but often utilized as low value cattle feed. The present study encompasses the biochemical properties of whole seed, dal and fractions of chickpea milling by-products for potential edible and therapeutic usage. Chickpea cultivars IPC-11-112 and DCP-92-3 were milled in lab scale grain testing mill. Milling by-product was fractionated with the help of electromagnetic sieve shaker to obtained fractions >1.00, >0.25 and <0.25 mm particle sizes. Biochemical estimation of by-product fractions revealed that for both the varieties, milling by-product fraction >1.00 mm was rich in phenol content and antioxidant activity, whereas fraction <0.25 mm had higher protein content than cotyledons, indicating location of protein globules in peripheral region of cotyledons. Calorific values of the product (dal) and by-product were also determined. Chickpea milling by-product was observed to be rich in nutritional and bioactive components, hence, can be utilized for human consumption and health.