Therapeutic Properties of Fermented Foods and Beverages
Megh R. Goyal, Preeti Birwal, Durgesh Nandini Chauhan in Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders, 2023
Legumes contains complex sugars, such as, oligosaccharides, oligo-fructo-saccharides and anti- nutrient factors, which lead to allergic reactions and disorders. Fermentation of legumes neutralizes anti-nutrient compounds and improves the nutrient bioavailability of the food. The examples of important legume-based (black gram, soybean, etc.) local foods and beverages in India are: vada,137maseura or masyaura or dhalbodi or sandige,21, 22wari,46, 148jalebi,18, 20, 148aakhone or axone,84, 166bekang,21, 22, 168hawaija,56,65,144,166kinema,136, 160, 162peruyaan,14, 144 and tungrymbai.21, 22, 56
Role of Nutrition and Diet Therapy in Boosting Immunity
Mehwish Iqbal in Complementary and Alternative Medicinal Approaches for Enhancing Immunity, 2023
Idli is prepared by a batter of Vigna mungo and rice by cooking it on steam (Agarwal & Bhasin, 2002). It is a fermented white-coloured round, spongy and small edible product. Using pulses with rice is compulsory for enhancing the microflora required for effective fermentation. Vigna mungo L is naturally the chief constituent with microflora fermentation ability and works as the fermentation substrate for the batter. Buttermilk or yoghurt is also used as a microorganisms source (Radhakrishnamurty et al., 1961). Vigna mungo (black gram) and rice are utilised in the proportion of 1:2 during batter preparation. Idli batter fermentation improves protein efficiency and nutritional values (Reddy et al., 1982). The chief microbes included in the leavening method of idli are heterofermentative Lactobacillus mesenteroides and lactic acid bacteria, while the acidity of the mixture is controlled by homofermentative Streptococcus faecalis (Mukherjee et al., 1965). Moreover, probiotic microbes such as Lactobacillus lactis and Lactobacillus plantarum are also established in the batter of idli. These microbes can synthesise beta-glucosidase enzyme and vitamin B12, which promotes health and increases the activity of probiotics (Iyer et al., 2013) (Figure 2.12).
Edible Pulses: Part of A Balanced Diet to Manage Cancer
Rohit Dutt, Anil K. Sharma, Raj K. Keservani, Vandana Garg in Promising Drug Molecules of Natural Origin, 2020
V. mungo, also known as urad bean and black gram, possess anticancer activity. The methanol extract obtained from the stem and leaves of Urad bean possesses cytotoxic activity. This was confirmed by brine shrimp lethality bioassay, where the lethal concentration 50 (LC50) value of leaf extract (4.52 μg/ml) and stem extract (3.25μg/ml) was compared with standard vincristine sulfate (0.67μg/ml) against Artemia salina (Nasrin et al., 2015).
Characterization of 60CO γ-ray induced pod trait of blackgram-A promising yield mutants
Published in International Journal of Radiation Biology, 2020
K. Yasmin, D. Arulbalachandran, E. Dilipan, S. Vanmathi
Blackgram (Vigna mungo (L.) Hepper) is the staple pulse crops cultivated in the Indian subcontinent, and it belongs to the family Leguminosae and subfamily Papilionaceae. It has an abundant protein (20.8–30.5%) and carbohydrate (56.5–63.7%) content with a good source of phosphoric acid and calcium with a wide range of nutrients (Ramya et al. 2014). In Indian agriculture, it occupies a unique position, and it covers 3.24 million hectares and produces 1.46 million tons and its productivity nearly 526 Kilogram/Hectare (kg/ha). In Tamil Nadu, (India) blackgram covers about 341000 hectares with a production of 121000 tons and 335 kg/ha. In total production of blackgram, central and southern parts of the country contribute nearly 70% of crop yield (Indian Institute of Pulses Research (2011); Jayamani et al. (2012). Due to restricting and marginal land cultivation and lack of genetic variability and absence of ideotypes for various cropping systems, the capital productivity is only around 500 kg/ha; thus, it causes low harvest index and susceptibility to pests and disease (Pawar 2001; Rizwana et al. 2005).
Effects of gamma radiation (γ) on biochemical and antioxidant properties in black gram (Vigna mungo L. Hepper)
Published in International Journal of Radiation Biology, 2019
K. Yasmin, D. Arulbalachandran, V. Soundarya, S. Vanmathi
Black gram (Vigna mungo L. Hepper) variety Vamban-4 were obtained from National Pulses Research Center (NPRC), Vamban, Pudukkottai, Tamil Nadu, India. The genotype was subjected to physical mutagenesis to induce the variability of morphogenetic characteristics, cellular metabolites, free radical accumulation, and antioxidant activities.
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