Formulation of Instant Dangar Premix Enriched with Black Gram and Green Gram

Vigna radiata (mung bean) and Vigna mungo (mash bean) of the family Fabaceae are among staple food in Pakistan. The experiments were conducted on these beans to determine the proximate composition such as moisture, ash, fibre, fat and protein content. The protein isolates from V. radiata and V. mungo was prepared and their functional properties (foaming, nitrogen solubility index and SDS gel electrophoresis) were also analyzed . All biochemical constituents were analyzed using official methods of analysis of the Association of Official Agricultural Chemists (2005). Results show that they have high protein content and play significant role in human nutrition. These beans have high nitrogen solubility and less fat content; which is a characteristic generally needed for healthy food. This research concluded that V. radiata has high percentage of moisture (9.74 ± 0.19), fat (1.35 ± 0.048) and protein content (22.5 ± 0.24) as compared to V. mungo (7.9 ± 0.06, 1.01 ± 0.01, 21.3 ± 0.24, respectively). 54 and 33% of protein isolates were made from V. radiata and V. mungo , respectively . The functional properties analysis enhances their acceptability in food industry.

Planting is one of critical operations in agriculture. Ground wheel drives conventional metering mechanism, and results in improper placement of seeds because of skidding and vibration of the ground wheel. Electronically equipped seed metering system in the planter have potential to reduces losses associated with friction and wheel slippage. In this study, a retrofit type microcontroller based low-cost seed metering module was developed for commonly available cultivator. Basically, it can be called as mechatronics due to combination of both electronics and mechanical components. Seed metering plate’scell size was designed based on physical properties of black and green gram seeds. The microcontroller controlled motor's speed through Pulse Width Modulation (PWM) based on a signal obtained from a rotary encoder mounted on ground wheel. Under laboratory test, the developed module with a cell size of 5.5 mm found highest quality of feed index of 90 % for green gram and 86 % for black gram when operated at speed of 1.56 km/h. Average plant to plant distance was observed to be 6.73 cm, 6.55 cm for green and black gram during field evaluation. These observed spacing were close to desired spacing (6.28 cm) which intended in the precision metering mechanism. A unit's cost is approximately INR 2000. It facilitates sowing of pulse crop’s seeds without investing extra cost on purchasing separate planter required for it. This retrofit type proposed module will make cultivator as a precision planter suitable for sowing different crops at a very low cost.

A field trial was carried out on a black earth (Waco series) at Cambooya on the Eastern Darling Downs to compare the effect of black gram, green gram, grain sorghum and a summer fallow on soil mineral nitrogen (NO3-N + NH4-N) and the yield of grain sorghum grown in the following summer. The initial sorghum treatment severely depleted soil mineral nitrogen to 120 cm; even after a 173-d fallow, there was still 34 kg/ha less nitrogen present than initially in this treatment. Black and green gram also reduced levels of soil mineral nitrogen during crop growth, but these recovered to exceed pre-trial levels by 29 and 42 kg N/ha, respectively, after a winter fallow. The fallow treatment accumulated 100 kg N/ha of mineral nitrogen between January and October, but mineralization was markedly reduced from August to October. Sorghum grown on all plots in the second summer responded markedly to prior treatments, and grain yields and responses to nitrogen applied at 0, 34 and 68 kg N/ha reflected mineral nitrogen levels at planting. Yields of sorghum grain obtained without fertilizer after black gram, green gram and fallow were 8333, 7477 and 9663 kg/ha, respectively, compared with 4658 kg/ha after sorghum. Prior crops of both grams increased sorghum yield as much as a fertilizer application of 68 kg N/ha.

In 2023, a comprehensive study was carried out at the Department of Agricultural Engineering, IARI, New Delhi, India, focusing on the investigation of vital physical properties encompassing size, sphericity, test weight, bulk density, true density, coefficient of static friction, and angle of repose for black gram and green gram seeds. Black gram seeds were characterized by mean dimensions of 4.90 mm (length), 3.74 mm (breadth), 3.57 mm (thickness), and a geometric mean diameter of 4.02 mm. In contrast, green gram seeds exhibited corresponding values of 5.08 mm, 4.06 mm, 3.99 mm, and 4.45 mm. Sphericity percentages were quantified as 82% for black gram and 86% for green gram. Mean bulk density measurements of 0.86 g/cc (black gram) and 0.87 g/cc (green gram) were accompanied by true density values of 1.36 g/cc and 1.38 g/cc, respectively. The mean angle of repose measurements were recorded as 24.06° (black gram) and 23.94° (green gram). The mean coefficient of static friction exhibited variability across different materials: 0.50 (aluminum), 0.45 (mild steel), 0.47 (galvanized iron), and 0.60 (plywood) for black gram seeds; while for green gram seeds, corresponding values were 0.48, 0.43, 0.45, and 0.57. Additionally, the mean thousand-grain weight was found to be 41.82 g for black gram and 46.18 g for green gram.

One of the practical foods that can fulfill nutritional needs is flakes. Flakes that available on the market are generally made from wheat and corn. The nutritional value of corn flour-based flakes can be enhanced by combining them with other ingredients that have a relatively high protein content. One such food ingredient with a high protein content is mung beans. The development of flakes products using mung bean flour is expected to be one of the way to optimize the use of local legumes in Indonesia. The aim of this study is to obtain the best formulation of corn flour and mung bean flour in terms of the physicochemical and organoleptic characteristics of the flakes. This study uses a randomized block design with 4 treatment levels, which are the formulation ratios of corn flour to mung bean flour (60:40, 65:35, 70:30, 75:25), with each treatment repeated 6 times. The observation parameters include physicochemical characteristics such as protein, water and ash content, while sensory characteristics include aroma, taste, crispiness, color, and overall preference. The best treatment is determined by the de Garmo effectiveness index. The results of the study show that the 65% corn flour and 35% mung bean flour formulation is the best treatment based on the effectiveness index test with a score of 0.77, with physicochemical characteristics of 2.717% moisture content, 3.026% ash content, and 6.891% protein content, as well as sensory characteristics of color 4.2 (more liked), aroma 3.93 (liked), crispiness 4.26 (more liked), taste 4.23 (more liked), and overall preference 4.2 (more liked).

To ensure food security on sustainable basis, reducing weeds interference and boosting land use efficiency are critical. A field study was conducted at research farm of University of Agriculture Faisalabad, Pakistan, to sort out the most productive maize-gram intercropping system under semi-arid environment. Treatments included sole maize in single row (60 cm apart) (T1) and double rows (90 cm apart) (T2) strips, sole black (T3) and green gram (T4) crops, six single rows (60 cm apart) of maize with twelve double rows (20 cm) of black (T5) and green gram (T6), three double rows (90 cm apart) of maize with three sets of quadratic rows (20 cm apart) of black (T7) and green gram (T8). The experiment was executed in regular arrangement of randomized complete block design with three replications. The results revealed that T1 produced the highest grain yield (6.97 t ha−1) of maize and significantly lower weeds infestation compared to wider row spacing (T2). Among intercropping systems, T8 significantly decreased weeds density (16.33 plants m−2) and their fresh (20.93 g m−2) and dry weights (5.63 g m−2), while the maximum land use efficiency as indicated by unmatched land equivalent ratio and intercropping advantage were recorded by T7 and T8. Interestingly, green gram in intercropping recorded over 58% higher productivity than black gram. We conclude that maize-green gram intercropping hold potential to impart sustainability to maize production by reducing weeds infestation (431% lower than sole maize) and could be a viable option for smallholder farmers in semi-arid environment.

The present study aimed to broaden the concept of nutraceutical products by increasing the nutritional and functional properties of rice pudding, locally known as kheer, with improved physicochemical and sensory traits. Three germinated legumes—namely, lentils (Lens culinaris), green gram (Vigna radiata), and black gram (V. mungo)—were added at 5, 15, and 25% levels (based on total milk weight) in rice puddings, and rice pudding without legumes was considered the control. Results showed that germinated legumes compared with their nongerminated counterparts were rich in dietary antioxidants and phenolic content of the puddings. Rice pudding incorporating 5% nongerminated and germinated lentil, 5% nongerminated green gram, 5–25% germinated green gram, and 5% nongerminated and germinated black gram showed peak viscosity similar to that of the control, suggesting that the legumes could be incorporated into pudding without bringing any significant changes in peak viscosity of rice pudding. Moreover, it was also observed that control rice pudding and rice puddings containing 5–15% nongerminated and germinated lentils, 5% nongerminated green gram, and 5% nongerminated and germinated black gram were insignificantly different from each other in overall acceptability, as judged by sensory panelists. For this reason, addition of germinated legumes to rice pudding is a unique way to enhance the phenolic content of this dessert without affecting its appetizing flavor.

The present study was planned to investigate the effect of spices on in vitro protein digestibility in decorticated forms of bengal gram (Cicer arietinum), black gram (Phaseolus mungo), green gram (Phaseolus radiatus) and red gram (Cajanus indicus). The spices used were chilli (Capsicum annum), pepper (Pepper nigrum L.), coriander (Coriander sativum) and a mixture of these. Legumes were pressure cooked with 5.0% of freshly powdered spices and in vitro protein digestibility determined using pepsin and pancreatin enzymes by standard techniques. Samples without spices served as controls. The results reveal that protein content of legumes ranged from 20.5 to 23.0 g/100 g. The percent protein hydrolysed for legumes without spices were 63.4 for bengal gram, 65.8 for black gram, 60.0 for green gram and 55.4 for red gram. Casein sample could be hydrolysed to the extent of 78.8%. Chilli powder decreased digestibility significantly by 50, 78, 73, 60 and 69% in casein, bengal gram, black gram, green gram and red gram, respectively. Pepper exhibited a variable effect of altering the digestibility to 93% in casein and red gram, 106% in black gram and green gram and 98% in bengal gram, which were not significant. Coriander also decreased digestibility by 48, 76, 87, 77 and 73% and mixture of spices by 74, 91, 96, 96 and 82% in casein, bengal gram, black gram, green gram and red gram, respectively. It can be concluded that spices do influence in vitro protein digestibility in legumes to varying extent.

A field experiment was executed with ten crop sequences during 2016-17 at C.S.Azad University of Agriculture and Technology, Kanpur, Uttar Pradesh. All these sequences were evaluated for their system productivity, production efficiency, land use efficiency and economic analysis. Highest system productivity 320.43 q REY /ha was obtained through maize + black gram – potato – onion crop sequence followed by maize – garlic – green gram (291.1 q REY /ha). Highest land use efficiency (90.1%) measured through Scented rice – wheat –okra crop sequence while maximum production efficiency 121.83 kg/ha/ day was achieved by maize + black gram – potato – onion crop sequence. The highest net return of Rs.282799.0 /ha, crop profitability of Rs. 1075.28 /ha / day and system profitability of Rs. 774.79 /ha/day was obtained through maize + black gram – potato – onion followed by maize – garlic – green gram (G+R) crop sequence, while highest return per rupee investment (1:3.24) was computed on hybrid rice- wheat cropping system followed by maize – mustard- onion crop sequence (1: 3.21). Electrochemical properties were also evaluated in each cropping sequence. On the basis of different biological indices and economical analysis maize + black gram – potato – onion crop sequence observed as biological efficient followed by maize – garlic – green gram (G+R) crop sequence over all other cropping systems.

This study evaluated carbohydrate and protein fractions in various pulse chunies (green gram, black gram, Bengal gram and red gram) using Cornell Net Carbohydrate and Protein (CNCP) system. The carbohydrate fraction A (% CHO) was higher (P<0.001) in bengal gram chuni (25.47) compared to red gram (15.28) and green gram chunies (19.74). The carbohydrate fraction B1 (% CHO) was the highest (P<0.001) in black gram chuni (24.99) and minimum in green gram chuni (11.78). The carbohydrate fraction B2 was found to be maximum (P<0.05) in Bengal gram chuni (53.65) and minimum in black gram chuni (40.69% CHO). The fraction C varied (P<0.001) from 4.61% in Bengal gram chuni to 15.34% in green gram chuni. The level of protein fraction A (% CP) was the highest in red gram chuni (37.72%) followed by bengal gram (19.60%), black gram (19.13%) and green gram chuni (17.89%). The level of protein fraction B1 was the highest in green gram (10.26%) and the lowest in red gram chuni (7.78%) whereas, the highest protein fraction B2 was in black gram chuni (46.28%) followed by Bengal gram chuni (35.09%) and red gram (30.94%). The protein fraction B3 ranged from 4.08% (black gram chuni) to 7.73% (green gram chuni) whereas, indigestible protein fraction C varied between 18.57% (red gram chuni) to 28.15% (Bengal gram chuni). The CF content of the chunies varied between 15.9 to 40% and CP in the range of 9.5 to 22.5% which signified the nutritional potential of these chunies. It was concluded that black gram chuni was found to be the best in terms of available protein and Bengal gram chuni was a good carbohydrate source among the studied pulse chunies.

Germination reduces black gram (Vigna mungo) and mung bean (Vigna radiata) vicilin immunoreactivity

Grain legume crops grown under rainfed conditions in semi-arid regions can be subjected to water stress at any time during crop growth. The study of water relations in mungbean (Vigna radiata), especially the effect of water stress on N accumulation and the occurrence of multiple flushes of flowers is limited. The objectives of this study were: (l) to examine the timing and severity of water stress on biomass production, grain yield and quality and nitrogen accumulation of mungbean, (2) to examine the occurrence and importance of second flush of flowering in contributing to total grain yield in mungbean under various water conditions, (3) to calibrate and test the APSIM-Mungbean model by using experimental data from this study and use the model to assess variation in mungbean productivity at several locations in Queensland and, (4) to compare mungbean with soybean (Glycine max) and blackgram (Vigna mungo) in their response to water stress.Four field experiments were conducted at Gatton, southeast Queensland. The water supply conditions included well-watered, rainfed, rainfed+irrigation and rainout shelter. In experiments 1 and 2, two mungbean cultivars (Berken and Emerald) and one soybean cultivar (A6785) were sown in November and January and grown under well-watered, rainfed, rainfed+irrigation and rainout shelter conditions. In experiment 3, three sowing dates, 2 weeks apart, were made in order to be able to subject mungbean crops to water stress at different growth stages. Water stress was imposed at mid vegetative to early flowering, late vegetative to mid pod filling and flowering to late pod filling by using rainout shelters. In experiment 4, mungbean (cv. Emerald), soybean (cv. A5939) and blackgram (cv. Regur) were grown under well-watered, rainfed and rainfed+irrigation conditions.The timing of water stress determined mungbean grain yield. Water stress during mid vegetative to early flowering had a smaller effect than that during flowering to pod filling. Terminal water stress from flowering to maturity resulted in no second flush of flowers, while under intermittent stress and well-watered conditions, mungbean produced a second flush of flowers and hence had higher yield than that under terminal stress.Indeterminate crops (mungbean and blackgram) showed a yield advantage compared with the determinate soybean crop under rainfed+irrigation conditions. Irrigation at late pod filling stage did not increase soybean yield, while in mungbean and blackgram, the second flush of flowers was produced and hence yield was increased. There was a negative correlation between size of the second flush and size of the first flush, where high yield of the first flush tended to suppress the yield of the second flush. There was a risk of weathering damage of seed from allowing a crop to produce a second flush. With cumulative rainfall of 35 mm after maturity of seeds from the first flush of flowers, seed quality was likely to deteriorate.Total N accumulation in soybean was greater than in mungbean because of the greater capacity of soybean in N fixation; however N fixation of soybean was more sensitive than mungbean to water stress. Nitrogen accumulation efficiency (g N per g biomass) was higher in soybean than mungbean and blackgram. Greater N accumulation efficiency of soybean was reflected in the higher N concentration in soybean tissues than in mungbean and blackgram.Harvest index at maturity of mungbean varied with different timing and severity of water stress. Water stress during the vegetative stage could increase harvest index by 15%, while terminal water stress could reduce it by 10% compared to well-watered conditions. However, compared with biomass production, harvest index was a reasonably conservative parameter. The pattern of harvest index increase until maturity of pods from the second flush of flowers could not be simply expressed as a linear function of time.

ABSTRACTBackground and ObjectivesThe nutritional quality of instant noodles can be improved using dry and wet fractionated mungbean protein ingredients. Wheat flour was blended with mungbean protein concentrate and protein isolate to produce high‐protein instant noodles of around 15%, 20%, and 25% protein. The effects on nutritional composition, protein quality, texture, cooking, and color properties of instant noodles were investigated.FindingsSignificant differences (p &lt; 0.05) were observed in the nutritional, physico‐chemical, and functional properties of wheat flour and mungbean protein ingredients. Water and oil holding capacities were higher for mungbean protein isolate and protein concentrate compared to mungbean and wheat flour ingredients. Blends of wheat flour with mungbean protein concentrate and protein isolate produced instant noodles with significantly higher (p &lt; 0.05) protein and mineral content, and lower fat content, compared to the wheat flour control. The protein content of instant noodles ranged from 9.1 to 23.6 g/100 g (db.). Linear regression analysis showed a strong relationship between protein content and noodle firmness (R = 0.965). There was a significant increase (p &lt; 0.05) in lysine content (1.7–11.5 mg/g flour) with the addition of protein concentrate and isolate, improving the amino acid score of lysine from 0.34 to 0.91. The color properties of fried instant noodles showed increased redness (a*) and yellowness (b*), and lightness (L*) decreased with increasing protein content. There were no significant differences (p &gt; 0.05) in cooking losses but there were significant differences (p &lt; 0.05) in water uptake, being lower for instant noodles blended with protein isolate.ConclusionsInstant noodles blended with wheat flour and mungbean protein concentrate and isolate had higher protein content, with improved nutritional composition and protein quality. Instant noodles blended with protein concentrate had significantly lower (p &lt; 0.05) levels of fat and sodium content, and higher levels of calcium, magnesium, phosphorus, potassium, and zinc, compared to those blended with protein isolate. Instant noodles with improved nutritional composition have the potential to deliver increased health benefits to consumers.Significance and NoveltyThe key findings from this study will inform food manufacturers of the health benefits of mungbean and encourage the use of dry fractionated mungbean protein concentrate ingredients in popular and widely consumed food products.

A field study was conducted to investigate the effect of seed B on early seedling growth in cool season plantings of black and green gram at Chiang Mai, Thailand. In December, low B seed of black gram [≤9mg B/kg dry matter (DM)] produced over 75% abnormal seedlings when sown into low B soil (−B), and 9–22% in B treated soil (+B); with increasing seed B to 14mg/kg DM, the % abnormal seedlings did not change at —B but at +B it decreased to 40% abnormal seedlings and 0–3% in +B soil: increasing B to 14 mg/kg seed DM in — B soil eliminated abnormal seedlings. In black gram, the lower levels of abnormal seedlings in each seed and soil treatment of the sowing in January compared with December were associated with higher temperatures during growth, suggesting that low temperatures may have inhibited B supply to the shoots.

We investigated Bambara groundnut, groundnut, mung bean, cowpea and black gram for use as biofertilizers in cropping systems. The 15N natural abundance technique was used to measure N2 fixation in this study. The percent N derived from fixation by mung bean (Vigna radiata L. Wilczek), Bambara groundnut (Vigna subterranea L. Verdc.), cowpea (Vigna unguiculata L.Walp.), black gram (Vigna mungo L.) and groundnut (Arachis hypogaea L was 98, 83, 79, 66 and 45% respectively. Nitrogen contribution by these legumes was 83, 67, 39, 36 and 32 kg.ha-1 respectively for Bambara groundnut, groundnut, mung bean, black gram and cowpea. Maize grain yield without N fertilizer was 2449, 2291, 2204, 2046 and 1671 kg.ha-1 respectively for maize following groundnut, Bambara groundnut, cowpea, mung bean, black gram and maize. Grain yield increase of maize after legumes without N fertilizer was 47, 46, 37, 32 and 22% respectively for groundnut, Bambara groundnut, cowpea, mung bean, and black gram. Supplying N0 up to N60 to maize plants increased shoot DM from 3264 to 4279 kg.ha-1, yield grain from 2184 to 3586 kg.ha-1, and whole-plant DM from 5448 to 7865 kg.ha-1, which represented 31, 64 and 44% increase with N fertilizer supply from 0 to 60 kg N ha-1. Symbiotic N benefit of preceding legumes to maize without N fertilizer was 20 to 40 kg N. ha-1 in fertilizer equivalents. The preceding legumes increased maize grain concentrations of P, Ca, S, Fe, Mn and Zn in zero-N plots relative to maize after maize. There was 225, 222, 180, 154 and 108% increase in marginal returns of maize after groundnut, Bambara groundnut, cowpea, mung bean and black gram respectively without N fertilizer.