Studies on physico-chemical properties of sorghum, soybean, Bengal gram and fenugreek leaves

The present investigation was carried out to study the physical and chemical properties of sorghum, soybean, Bengal gram and fenugreek leaves. The properties such as thousand kernel weight, thousand kernel volume, bulk density, true density, porosity and angle of repose were determined. The chemical properties such as moisture, protein, fat, carbohydrate, ash and crude fibre were also evaluated. The results pertaining values for chemical composition of sorghum 7.9% moisture, 10.62% protein, 1.73% fat, 73.85% carbohydrates, 1.31% ash and 2.77% crude fibre. Soybean contained 8.8% moisture, 40.33% protein, 20.4% fat, 23.5% carbohydrates, 2.44% ash and 3.90% crude fibre. The result of chemical composition showed that bengal gram contain 8.51% moisture, 22.4% protein, 5.97% fat, 57.53% carbohydrates, 2.72% ash and 2.60% crude fibre and fenugreek leaves contain 84.51% moisture, 3.75% protein, 0.71% fat, 8.23% carbohydrate, 1.22% ash and 1.64% crude fibre. From the result it can be concluded that physical properties are important for the designing of machine or equipment. It had significant role in examining and defining efficacy of the machine and operation also play role in determining quality or studying the behaviour of the product during agricultural processing unit operations.