Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

Black gram


Published on

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

Published in: Food
  • Be the first to comment

Black gram

  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!