Chemical Composition, Characterization and Antioxidant Property of a Food Additive Prepared from Vigna Mungo (Black Gram Lentils) Plant Waste
Authors
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Dept. of Chemistry, Bodoland University, Kokrajhar, Assam - 783 370 ,IN
Deepjyoti Mazumder -
Dept. of Chemistry, Kokrajhar Govt. College, Kokrajhar, Assam - 783 370 ,INAlakes Narzary
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Dept. of Chemistry, Kokrajhar Govt. College, Kokrajhar, Assam - 783 370 ,INSuresh K. Nath
DOI:
https://doi.org/10.21048/IJND.2023.60.3.33129Keywords:
Alkaline, food additive, agri-waste, vigna mungo, khar, antioxidantAbstract
Assam is a state of North East India and the tribal and non-tribal people here use different naturally available food materials and modify those through traditional processes for preservation and utilization for the purpose. An ethnic food additive called Khar, prepared from Vigna mungo (Black gram lentils) plant waste; its chemical parameters and antioxidant properties has been studied in this work. The pH, alkalinity, hardness, metal content, and functional groups present in the ash sample and the extract are determined using titration method, atomic absorption spectrophotometer, SEM-EDX and FTIR. Some essential minerals present in the sample are K, Na, Mg, Ca, Cu, Mn, Fe, etc. and the basic property of this additive makes it as a good antacid.
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Copyright (c) 2023 Deepjyoti Mazumder, Alakes Narzary, Suresh K. Nath
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