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Black gram

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A short overview on blackgram and it's use in Indian traditional food.

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Black gram

  1. 1. BLACK GRAM PRATHAMESH KUDALKAR 13FET1011
  2. 2. INTRODUCTION • Biological Name: Vigna Mungo • Family Name: Fabaceae • Product Name: Urad dal/ Split black gram • It originated in India, where it has been in cultivation from ancient times. • It is the third most important legume in India • It is a hairy bushy herb growing upto 1-3ft. Growth Conditions Values Temperature 25-35 degree Celcius Rainfall 80-100cm Soil Black Cotton Soil
  3. 3. PRODUCTION • Total black gram production in the world is about 2million tonnes. • India is the largest producer as well as consumer of black gram. • It produces about 1.5 million tonnes of urad annually from about 2.5 million hectares of area with an average productivity of 400 kg per hectare. • Black gram output accounts for about 10% of India's total pulse production. • Urad produced almost entirely for local consumption and inter-state trade within India. • Apart from India it is also cultivated in Pakistan, Afghanistan, Bangladesh and Myanmar.
  4. 4. COMPOSITION & STRUCTURE For Husked Seed g/100g Moisture 10.3 Protein 23.9 Fat 1.4 Ash 3.4 Carbohydrate 60.4 Calcium 0.2 Phosphorus 0.4 Vitamin A 65IU Vitamin B 140IU
  5. 5. PROCESSING • Dry Milling Harvesting from pods Cleaning Rough Roller Mill -For scratching the surface -Removal of waxy layer Oil coating- 1-2% Oil Heaped and left overnight Sun Drying 4-6 hours Tempering 4-5% Water Left Overnight Sun Drying 3-4 Days Milling -Roller Mills -Dehusking and Splitting Polishing
  6. 6. Dehusked and split Only split Only husked Whole urd dal
  7. 7. PRODUCTS
  8. 8. PRODUCTS
  9. 9. THANK YOU!

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