7. Black Gram Husk Introduction. Figure 189: Image of Black gram with peels

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2 7. Black Gram Husk 7.1. Introduction Figure 189: Image of Black gram with peels Black gram or urad bean (Vigna mungo) has been in cultivation in India from ancient times and is one of the highly priced pulses used in India and other Southeast Asian countries Usually, the pulses play an integral role in human nutrition. Although, it is being used in Asia and Africa, nowhere it is as important as in India. It is used in preparing papad (a kind of wafer), barian (spiced balls of ground pulse or dal), and, together with rice, in preparing dosa and idli. Main areas of production include Madhya Pradesh, Uttar Pradesh, Punjab, Maharashtra, West Bengal, Andhra Pradesh, and Karnataka. The product, "black lentil" is usually the whole urad bean or urad dal. The "white lentil" is the same lentil with the black skin removed Black gram is considered a demulcent or soothing and cooling agent. It is an aphrodisiac agent and nervine tonic, which acts on the animal mind to begin arousal and enhance sexual desire, excessive use of black gram causes flatulence, which can be prevented by adding small amounts of asafoetida, pepper and ginger in the culinary preparations It should not be taken by those who are predisposed to rheumatic diseases and urinary calculi as it contains oxalic acid in high concentrations. Black gram dal used in many Indian dishes depends on the milling processes 403. Each process utilizes mainly the inner portion and the black peel or husk is just thrown out as a waste. The black gram husk in foods was evaluated for optimum growth and survival of brine shrimp, Artemia sp. (25 days) under laboratory conditions 420. The biosorption of heavy metals such as Pb, Cd, Zn, Cu and Ni was efficiently removed by the black gram husk from aqueous solutions

3 7.2 Results LC/MS analysis The following LC peaks: fraction 1 at min; fraction 2 at 0.591min; 3 at 0.562min; fraction 4 at min and 2.572min; fraction 5 at 0.589min; fraction 6 at min and min at the LC/MS data for sugar fractions 1-4 along with the scanned time periods are presented (Table 84) and (Figures ). Figure 190: LC-Mass Spectral data of 1 Figure 191: LC-Mass Spectral data of 2 251

4 Figure 192: LC-Mass Spectral data of 3 Figure 193: LC-Mass Spectral data of 4 252

5 Figure 194: LC-Mass Spectral data of 5 Figure 195: LC-Mass Spectral data of 6 253

6 Table 84: Mass spectral analysis of sugars from black gram peels Rt Time scan m/z : , 145.1, 163.0, 180.1, : , 145.1, 180.1,202.9, 223.9, 279.2, : , 126.9, 163.0, 172.1, 180.1, 198.1, : , 145.1, 272.9, : , 145.1, 278.9, : , 126.9, 163.0, : , 163.0, 164.1, 198.0, : , 163.0, 198.0, Thin layer chromatographic analysis Six separated and purified sample fractions are spotted in the cellulose layer and the eluted species were mentioned as F1, F2, F3, F4, F5 and F6 in the chromatogram shown (Figure 196). The fractions obtained were found to be matching with the standard sugars and found to Galactose, glucose, mannose, Xylose, Rhamnose and arabinose. R f value for the analytical grade samples which also shows the matching fractions (Table 85). La Su Mal Gal So Gl Man Rh Ri Xy Fr F2 Ar F1 F3 F4 F5 F6 Figure 196: Separated Sugar s of black gram peels developed on Thin Layer Chromatogram over a Cellulose Layer. 254

7 Table 85: R f values matching of the analytical samples and the separated sugar fractions of black gram peels Sugars R f ( Scale of R f =1) matching Lactose Maltose Sucrose Galactose 0.38 F1 Glucose 0.44 F2 Mannose 0.47 F3 Sorbose Fructose Arabinose 0.53 F4 Xylose 0.66 F5 Ribose Rhamnose 0.74 F Quantitative analysis (Table 86). The standard authentic qualitative procedure was carried out and the report furnished in Table 86: Qualitative analysis report of the chromatographic separated fractions of black gram peels Test Molisch s Test +ve +ve +ve +ve +ve +ve Iodine test -ve -ve -ve -ve -ve -ve Reducing sugar +ve +ve +ve +ve +ve +ve Hydrolysis test Barfoed test +ve +ve +ve +ve +ve +ve Methylamine test -ve -ve -ve -ve -ve -ve Bial s test -ve -ve -ve +ve +ve -ve Seliwanoff s test -ve -ve -ve -ve -ve -ve Test for isomers glucose/galactose/mannose Red colour (+ve) Lilac colour (+ve) Brown colour (+ve) -ve -ve -ve Report Galactose Glucose Mannose Arabinose Xylose Rhamnose 255

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