Physical properties and milling characteristics of green gram varieties

Twelve different green gram varieties procured from the AICRP on Mung bean, Urd bean, Lentil, Lathyrus, Rajmash and Peas, Main Agriculture Research Station, University of Agricultural Sciences, Dharwad, Karnataka were analysed for their physical properties and milling characteristics. Length, breadth and length-breadth ratio ranged from 3.70–5.05 and 3.25–3.90 mm and 1.13–1.38 respectively. Highest length and breadth were recorded by variety DDG-3. Different varieties exhibited 100-kernel weight, 100-kernel volume and bulk density values of 3.55–6.44 g, 5.20–6.30 ml and 0.67–1.20 g/ml respectively. Variety DGG-3 recorded higher value for 100-kernel weight, 100-kernel volume and bulk density. Milling of different varieties of green gram yielded 8.45–10.07 per cent husk, 76.15–78.55 per cent Dhal recovery, 4.43–5.64 per cent brokens, 5.23–6.73 per cent powder and 0.90–3.31 per cent milling loss. Dhal recovery was highest in DGG-3 (78.55%) and least in Selection-04 (76.15%). In general small seeded varieties produced higher Dhal yield. The results of the present study revealed that elite entries were on par with released varieties with regard to physical properties and milling characteristics.