Chemical Composition, Characterization and Antioxidant Property of a Food Additive Prepared from Vigna Mungo (Black Gram Lentils) Plant Waste

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  • Dept. of Chemistry, Bodoland University, Kokrajhar, Assam - 783 370 ,IN
  • Dept. of Chemistry, Kokrajhar Govt. College, Kokrajhar, Assam - 783 370 ,IN
  • Dept. of Chemistry, Kokrajhar Govt. College, Kokrajhar, Assam - 783 370 ,IN



Alkaline, food additive, agri-waste, vigna mungo, khar, antioxidant


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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Author Biographies

Deepjyoti Mazumder, Dept. of Chemistry, Bodoland University, Kokrajhar, Assam - 783 370

PhD student

Alakes Narzary, Dept. of Chemistry, Kokrajhar Govt. College, Kokrajhar, Assam - 783 370

MSc student



How to Cite

Mazumder, D., Narzary, A., & Nath, S. K. (2023). Chemical Composition, Characterization and Antioxidant Property of a Food Additive Prepared from <i>Vigna Mungo</i> (Black Gram Lentils) Plant Waste. The Indian Journal of Nutrition and Dietetics, 60(3), 378–388.



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