Profiling functional metabolites and minerals of fortified food black gram Vigna mungo (L.) hepper

This study is focused on analyzing and profiling the compounds from the fortified food of black gram and its ingredients. The metabolites and minerals with its oxides were studied using GC-MS, HPLC, LC-MS/MS, XRD, FTIR and ICP-OES. This study provides the first integrated biochemical, proteomic, and mineral characterization of Ulutham kali, highlighting its nutritional value and functional food potential. From this study, it is revealed that the Ulutham kali contain fatty acids and their esters, carbohydrates and their derivatives, prenol lipids, flavonoids, vitamins, and glycerolipids were identified by GC-MS. Totally fifteen amino acids were quantified by HPLC including all three eight essential amino acids. The LC-MS/MS based peptide mass fingerprinting revealed the malate dehydrogenase, cationic peroxidases, and subtilisin precursor proteins in food formulation. The presence of potassium and melilite (Ca, Na)2[SiO7] complex were analyzed by XRD and the food formulation contains the functional groups such amines, amides, carboxylic acid, ketones, aldehydes, and esters by FTIR analysis. The minerals like calcium, iron, potassium, magnesium, manganese, sodium, phosphorus, sulfur, selenium, and zinc were quantified by ICP-OES. Also, the higher free radical scavenging activity of 52 % was recorded in the methanolic extract of black gram pudding.