Engineering and functional properties of four varieties of pulses and their correlative study

Physical and functional properties of Rajma (Phaseolus vulgaris), Mung Beans (Vagna radiate), Black gram (Vigna mungo) and Masoor dal (Lens culnaris) were determined at constant moisture content of 8.0 %. The average principle diameters was found to be 7.97, 3.62, 6.17 and 3.02 mm and average sphericity 57.22, 80.10, 66.04 and 98.69 % for Rajma, Mung beans, Black gram and Masoor dal respectively. Porosity of Rajma grains (19.0 %) was found to be lower compared to Mung beans (28.33 %), Black gram (35.53 %) and Masoor grains (39.25 %). The coefficient of friction was found to be maximum on cardboard followed by sunmaica and it was least on glass. The flours had poor flowability having a compressibility index of 24.90, 52.60, 58.40 and 39.69 and Hausner’s ratio 1.238, 1.385, 1.503 and 1.630 for Rajma, Mung beans, Black gram and Masoor dal respectively. Solubility was found to be highest at pH 8 and minimum at pH 4. Water absorption capacity of Black gram was highest. Foam capacity, foam stability and oil absorption of Mung beans was highest. Pearson’s correlation between engineering properties of grains and functional properties of flour was also calculated to predict functional properties of the sample.