1. Ajila CM, Rao UP (2009) Purification and characterization of black gram (Vigna mungo) husk peroxidase. J Mol Catal B Enzym 60:36–44
2. AOAC (2005) Official methods of analysis of the association of analytical chemists, 18th edn. Association of Official Analytical Chemists, Washington, D.C
3. AOCS (2005) Official methods and recommended practices of the AOCS, Method Ce 1b -89, Fatty acid composition by GLC (Champaign:IL)
4. Arulnathan N, Murugan M, Balakrishnan V (2013) Proximate principles, fibre fraction and mineral content of black gram husk (Vigna mungo). Int J Livest Res 3:24–30
5. Bagdi A, Balázs G, Schmidt J, Szatmári M, Schoenlechner R, Berghofer E, Tömösközia S (2011) Protein characterization and nutrient composition of Hungarian proso millet varieties and the effect of decortication. Acta Aliment Hung 40:128–141