Black gram

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

1. BLACK GRAM PRATHAMESH KUDALKAR 13FET1011

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. 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. 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. PROCESSING Dry Milling

6. Dehusked and split Only split Only husked Whole urd dal

7. PRODUCTS

8. PRODUCTS

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