Assessment of Biochemical and Phytochemical Constituents in Some Promising Genotypes of Black Gram (Vigna mungo L.)

Twelve genotypes of black gram (Vigna mungo L.) were analysed for their proximate composition, essential mineral composition, phytochemical constituents and in vitro protein digestibility. The seeds were evaluated in triplicate and major findings of the present study were as follows: Significant variation was observed in the moisture content (12.07 to 14.75 per cent), crude protein (21.29 to 25.96 per cent), crude fat (1.47 to 2.45 per cent), ash (2.90 to 4.55 per cent), crude fibre (4.05 to 7.78 per cent) and carbohydrate (48.80 to 55.82 per cent). The content of mineral elements estimated varied from, 1.33 to 4.54 mg/100g magnesium; 3.81 to 4.82 mg/100g copper; 4.88 to 9.90 mg/100g iron; 1.04 to 1.15 mg/100g zinc; 2.53 to 3.84 mg/100g manganese; 109.75 to 183.42 mg/100g calcium; 140.00 to 225.00 mg/100g sodium and 958.92 to 1557.50 mg/100g potassium. Total phenols were found to range from 844.00 to 1804.00 mg/100g, total tannins from 111.00 to 738.00 mg/100g while the in vitro protein digestibility showed a variation from 43.92 to 88.61 per cent. The pertinent data generated from present study has been used for identifying the potentially superior black gram genotypes based on the cumulative grading for nutritionally desirable characters. The first rank was occupied by Palam Mash-50 followed by Palam Mash-33 where as Palam Mash-11/Palam Mash-42 together occupied the third rank.