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Vol. 10, Issue 4 (2021)

Studies on physicochemical properties of cereals (Rice, sorghum, finger millet, amaranth) and Pulses (Green gram, black gram and chickpea)

Author(s):
SS Bhosale, BS Agarkar, RB Kshirsagar and BM Patil
Abstract:
This study has investigated the comparative relation between physical properties (bulk density, true density, porosity, 1000-kernel weight and angle of repose) and chemical constituents (moisture, protein, fat, carbohydrate and ash content) of selected cereals (rice, sorghum, finger millet, amaranth) and pulses (green gram, black gram and chickpea). Each grain has their own nutritional profile, hence combining two or more grains and pulses may add additional nutrients in the final product. In view of nutritional and health benefits of different cereals and pulses are used because sorghum, millet grains and pulses contain substantial levels of a wide range of phenolic compounds, health-promoting properties [reduces the risk of cardiovascular disease, some cancers (colon, breast and prostate) and also helps to manage body weight due to its satiety value], antioxidant activities, and their use as nutraceuticals and functional foods. Physical properties, Nutritional composition and health benefits of selected cereals and pulses are summarised in the current research.
Pages: 110-114  |  804 Views  450 Downloads


The Pharma Innovation Journal
How to cite this article:
SS Bhosale, BS Agarkar, RB Kshirsagar, BM Patil. Studies on physicochemical properties of cereals (Rice, sorghum, finger millet, amaranth) and Pulses (Green gram, black gram and chickpea). Pharma Innovation 2021;10(4):110-114.

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