Accurate assessment of macronutrients and micro-elements of ten newly developed green gram (Vigna radiata (L.) Wilczek) cultivars grown in Uttar Pradesh, India

BACKGROUND

Green gram is a rich source of protein, carbohydrates, dietary fibre, and minerals. However, accurate data on the nutritional composition of green gram remains scarce since most researchers reported the carbohydrate content using the 'by difference method'. The objective of the current study is to accurately estimate the nutritional and mineral composition of green gram (Vigna radiata (L.) Wilczek).

RESULTS

Ten newly developed varieties and three local varieties of green gram were subjected to proximate and mineral composition analysis. The green gram varieties differed significantly (P < 0.05) for proximate and mineral content. From the results, they contain 62.5 to 84.6 g/kg of moisture, 28.3-37.4 g/kg of ash, 21.9-3.08 g/kg of fat, 484.6-535.7 g/kg of carbohydrate, 228.7-277.6 g/kg of protein, and 118.3-157.9 g/kg of dietary fibre. The most abundant mineral found was phosphorus, ranging 2716.66-4473.49 mg/kg followed by 3183.31-3597.61 mg/kg of potassium, 1506.51-1713.93 mg/kg of magnesium, 166.38-340.62 mg/kg of calcium, 40.16-348.79 mg/kg of iron, 27.60-34.35 mg/kg of zinc, 5.95-12.86 mg/kg of copper and 8.65-19.47 mg/kg of manganese.

CONCLUSION

The newly developed varieties of green gram showed high protein and dietary fibre content, while the local varieties were high in calcium and iron. Hence, both types of varieties are nutritionally significant. © 2023 Society of Chemical Industry.

Synergistic effect of PGPR and PSB for alleviation of chromium toxicity in Vigna radiata (L.) R. Wilczek seedlings

The current investigation depicts the individual and synergistic effects of two important plant growth promoting microbial groups viz. Plant Growth Promoting Rhizobacteria (PGPR) and Phosphate Solubilizing Bacteria (PSB) in alleviating the phytotoxic impacts of chromium in Vigna radiata (L) R. Wilczek (green gram) seedlings. Cr6+ (100 ppm) treatment caused a stiff decline of about 44%, 72%, 68%, and 49% reduction in root and shoot length as well as leaf number and leaf area respectively as compared to control after 90 d of exposure. However, combined amendment with PGPR and PSB causes a significant amelioration of Cr toxicity though doubling the shoot length and leaf area with a 4 times increase in root length and leaf number after 90 d of growth. Total chlorophyll synthesis showed a 68% reduction in Cr6+ (100 ppm) which was ameliorated by combined treatments of PGPR and PSB. It showed a 123% increased total chlorophyll content than Cr6+ (100 ppm) whereas individual application of PGPR and PSB showed a 46% and 27% increase respectively. Combined application of PGPR and PSB with a toxic dose of Cr showed significant boosting alleviation ability and indicates its ameliorative role for abatement of Cr-induced toxicity.

A review on nutritional composition, antinutritional components and health benefits of green gram (Vigna radiata (L.) Wilczek)

Green gram is rich in proteins, carbohydrate, dietary fiber, vitamins, and minerals and contains a low amount of fat. Since it is rich in protein, it can be considered as the meat alternative for vegetarians. Besides being a nutritious food, green gram possesses potential health benefits such as antioxidant, anticancerous, anti-inflammatory and hypolipidemic activities. Green gram has prebiotic and nutraceutical properties. It contains an appreciable amount of galactooligosaccharides that are capable of enhancing the growth of beneficial gut microbiota. Different researchers already developed functional foods such as mung bean milk and non-diary probiotic drinks from green gram. It can also be used as a carrier material to deliver probiotic bacteria to the gut. Apart from these applications, green gram is used in cosmetics, land reclamation and incorporated into different foods such as jams, jellies, noodles, etc. Green gram is also a major ingredient used in China's traditional health foods. PRACTICAL APPLICATIONS: Green gram is rich in proteins, carbohydrate, dietary fiber, vitamins, and minerals and contains a low amount of fat. Since it is rich in protein, it can be considered as the meat alternative for vegetarians. Besides being a nutritious food, green gram possesses potential health benefits such as antioxidant, anticancerous, antioxidant, anti-inflammatory and hypolipidemic activities. Green gram has prebiotic and nutraceutical properties. It contains an appreciable amount of oligosaccharides that are capable of enhancing the growth of beneficial gut microbiota. Different researchers already developed functional foods such as mung bean milk and non-diary probiotic drinks from green gram. It can also be used as a carrier material to deliver probiotic bacteria to the gut. Apart from these applications, green gram is used in cosmetics and land reclamation and incorporated into different foods such as jams, jellies, noodles, etc. Green gram is also a major ingredient used in China's traditional health foods.

Two-sex life table and feeding dynamics of Spilosoma obliqua Walker (Lepidoptera: Arctiidae) on three green gram cultivars

The effect of three green gram cultivars (PDM 54, PUSA BAISAKHI and SAMRAT) on the biology of Spilosoma obliqua Walker (Lepidoptera: Arctiidae) was studied using age-stage, two-sex life table. We also studied food utilization efficiency measures of larvae on green gram cultivars. The nutritional and antinutritional factors of leaves of green gram cultivars were determined. The preadult development time of S. obliqua was shortest on PDM 54 (35.54 days) and longest on SAMRAT (39.29 days). The fecundity was highest on PDM 54 (318.32) and lowest on SAMRAT (250.20). The net reproductive rate (R0) ranged from 37.53 on SAMRAT to 79.58 on PDM 54. The intrinsic rate of increase (r) was higher on PDM 54 (0.1148 day-1) and PUSA BAISAKHI (0.1018 day-1) than SAMRAT (0.0875 day-1). The finite rate of increase (λ) was lowest on SAMRAT (1.0915 day-1). Mean generation time (T) was shortest on PDM 54 (38.12 days) and longest on SAMRAT (41.42 days). Population projection revealed that the population growth was slowest on SAMRAT. The growth rate of sixth instar larvae was highest on PDM 54 and lowest on SAMRAT. The lower level of nutritional factors such as total carbohydrates, proteins, lipids, amino acids and nitrogen content, and a higher level of antinutritional factors such as total phenols, flavonols and tannins influenced higher development time and lower fecundity of S. obliqua on SAMRAT than other cultivars. These findings suggested that SAMRAT is a less suitable cultivar to S. obliqua than other cultivars, and this cultivar can be promoted for cultivation.

Purification and characterization of peroxidase from sprouted green gram (Vigna radiata) roots and removal of phenol and p-chlorophenol by immobilized peroxidase

BACKGROUND

Peroxidase activity was increased during germination of green gram and such an increase may have benefits in many physiological processes. The present study aimed to investigate the optimum conditions for the extraction, purification and characterization of peroxidase from the germinated green gram roots and also its application for the removal of phenols in water.

RESULTS

Peroxidase activity was increased by 300-fold in 5-day germinated green gram. Because the root was rich in peroxidase activity, peroxidase from roots was isolated and purified to homogeneity. The purified peroxidase showed a single band on sodium dodecyl sulphate-polyacrylamide gel electrophoresis with a molecular weight of 50 kDa, an optimum pH of 5.5 and a pH stability ranging from 5 to 9. The enzyme had 50% residual activity at 70 °C. It catalyzed the oxidation of a variety of substrates. The K_m value of the enzyme was 1.28 mmol L^-1 for o-dianisidine and 0.045 mmol L^-1 for H₂ O₂ . The enzyme lost 100% activity in the presence of dithiothreitol and cysteine. The addition of copper ion increased the enzyme activity by three-fold. Both soluble and immobilized peroxidases removed more phenol than p-chlorphenol, whereas horseradish peroxidase removed more p-chlorphenol. Thus, the green gram root peroxidase showed good pH and temperature stability, as well as the ability to remove phenolic compounds from effluent.

CONCLUSION

Peroxidase with good thermal and pH stability was purified from germinated green gram roots and has the ability to oxidize phenolic compounds from waste water. © 2016 Society of Chemical Industry.

Bioaccessibility of polyphenols from wheat (Triticum aestivum), sorghum (Sorghum bicolor), green gram (Vigna radiata), and chickpea (Cicer arietinum) as influenced by domestic food processing

Cereals (wheat and sorghum) and legumes (green gram and chickpea) commonly consumed in Asia and Africa were evaluated for polyphenolic content. Bioaccessibility of polyphenols from these grains as influenced by domestic processing was also estimated. Total polyphenol content of wheat and sorghum was 1.20 and 1.12 mg/g respectively, which was increased by 49% and 20% respectively, on roasting. In contrast, a significant reduction of the same was observed in both the cereals after pressure-cooking, open-pan boiling, and microwave heating. Total flavonoids, which was 0.89 mg/g in native sorghum, reduced drastically after processing. Tannin content of both the cereals significantly increased on sprouting as well as roasting. Total polyphenol content reduced by 31% on sprouting but increased to 24% on roasting in green gram. Pressure-cooking (53%), open-pan boiling (64%), and microwave heating (>2-fold increase) significantly increased total polyphenol content in chickpea, while drastic reduction was observed in the total flavonoid content. Bioaccessible total polyphenols from these grains were in the following order: green gram > chickpea > wheat > sorghum. Domestic processing of these grains had minimal/no effect on the bioaccessible total flavonoid content. Not all the phenolic compounds present in them were bioaccessible. Concentration of bioaccessible phenolic compounds increased especially on sprouting and roasting of these grains, except chickpea, where sprouting significantly reduced the same (476 to 264 μg/g). Microwave heating significantly enhanced the concentration of bioaccessible polyphenols especially from chickpea. Thus, sprouting and roasting provided more bioaccessible polyphenols from the cereals and legumes studied.

Effect of co-milled wheat, green gram and barley on the rheological and quality characteristics of cookies

Studies were carried out on the co-milling of wheat (W), green gram (GG) and barley (BR) grains using a roller milling system. The co-milled straight run flours obtained by varying proportions of wheat, barley and green gram WGGBR-1 (90:5:5), WGGBR-2 (80:10:10) and WGGBR-3 (70:15:15) were used in the cookie baking experiments. As the amount of GG and BR increased in blend, water absorption increased (56.5-58.4%) and dough stability and extensibility values decreased (104-92 mm). Hardness of cookie doughs and spread ratio (7.70-6.00) of cookies decreased and breaking strength values increased from 2900 to 3700 g in cookies made using co-milled blends WGGBR-1, WGGBR-2 and WGGBR-3. The highest breaking strength value (3700 g), large islands, gummy mouth feel and lowest overall quality score of 51.5 were recorded for cookies made with blend WGGBR-3 indicating that the cookies had unacceptable hard texture. The optimum blend for cookies was WGGBR-2 (80:10:10) and the cookies possessed slightly small islands, crisp, light texture and a pleasant taste. These cookies had 12.30 and 8.00% protein and dietary fibre as against the control cookie values of 8 and 4%, respectively. The in vitro protein digestibility of the control cookies was 61% and it was 51% for cookies made with WGGBR-2 blend.

Ochratoxin A in several grains in Iran

Ochratoxin A content in 100 grain and derived products were determined by high-performance liquid chromatography with immunoaffinity column clean-up and fluorometric detection. Ochratoxin A was detected in 32% of green gram, 13.3% of chickpea, 10% of lentil and 17.5% of wheat flour. Ochratoxin contamination was below the regulatory limits of the European Union and of Iran. Recovery was 97% and the limit of detection was 0.12 ng g⁻¹.