Valorization of By-products Derived from Milled Moth Bean: Evaluation of Chemical Composition, Nutritional Profile and Functional Characteristics

Abstract

Milling of moth bean seed yields substantial amount of by-product with no commercial value. The present study was carried out to explore the nutrient composition and functional properties of the by-product with an intention to find value-added applications. The by-product was separated into two fractions, i.e., protein rich by-product (PRB) and husk fraction. The fraction PRB was found to be the richest sources of minerals (Mg, Fe, Zn and Mn), protein (25.21%) and lipid (1.47%) with better nutritional profile when compared to the whole seed and cotyledon fractions. The by-product also showed a suitable functionality in terms of water (2.4 g/g) and oil (1.47 g/g) absorption capacities, foaming ability (36.16%) and emulsification. The husk was also endowed with valuable essential amino acids, unsaturated fatty acids and minerals (Ca and Na) but was less superior in terms of its functional attributes. In conclusion, the results indicated that the moth bean by-product has precious characteristics that can find various applications in food industry.