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A study was carried out to determine the physicochemical and functional properties of seeds of five different genotypes of horsegram obtained from AICRP on Arid Legumes at Parbhani centre to assess their potential use in the food products. The five different genotypes <italic>viz</italic>. VLG-34, SHG-0628-4, AK-53, AK-21and AK-52 were analysed. The AK-21 have highest 100 seed weight (3.75%) followed by AK-52 (3.61g) while maximum density (1.42g/ml) and bulk density (0.833 g/ml) was found in AK-52. The data on proximate composition showed that among all genotypes the AK-21 had highest protein ( 30.08%),crude fiber(5.5%) which could be exploited for nutritional purpose and genotype VLG-34 scored highest in crude fat (2.56%), carbohydrate (64.53%) and ash content(3.10%) will be used in different food formulation. The functional properties study revealed that the genotype AK-21 was superior in most of the functional properties <italic>viz</italic> swelling capacity(0.041ml/seed), water absorption capacity (1.53g/g), oil absorption capacity(1.21 g/g), foaming capacity (48.18%), foaming stability (40.13%), emulsifying activity(59.53%), emulsifying stability(55.16%), invitro protein digestibility(81.80%) and required less cooking time(55 min.). These properties makes AK-21 suitable for processor and consumer also. These results suggest the potential utility of horse gram flour as substitutes for other legume flour for food products formulations.

Seed samples of combined varietal trial (AVT-II,AVT-I AND IVT(N+S) of guar, horse gram and cowpea obtained from various centers of All India Network Project on Arid Legumes were assessed for their quality characteristicsas:copwpea, horse gram for protein content and cooking quality and guar for per cent gum content and viscosity profile to assess their potential use in the food industry. The findings showed that genotype RGr-13-2 showed maximum mean gum content of 30.83 per cent, genotype National Check RGC-1066 showed maximum viscosity content of 2800cp, On the basis of mean value, the highest protein content was observed in VLG-39 (29.20 %), The minimum mean cooking time required for CRHG-23 (101 min). On the basis of mean value, the highest protein content was observed in Goa Local (29.43 %) On the average of mean value, the minimum cooking time was observed in genotype GC-901(42 min). Durgapura ranked 1 st in gum content (30.71 %) followed by Parbhani (29.01%).). Location wise, Jodhpur ranked 1 st in viscosity of 2765cp followed by Durgapura (2443cp). Joshi, A.A., Pawar, V.S. and Bhokre, C.K. (2015). Comparative evaluation of quality parameters of different varieties of cowpea,horse gram (protein content and cooking quality) and guar (% gum content and viscosity profile). Asian Sci., 10 (1&2): 11-17. View point paper :

Cowpea, like other grain legumes is an important foodstuff in tropical and subtropical countries. The seeds of seven varieties i.e. Phule-CP-05040, CPD-150, CPD-115, GC-901, GC-909, CPD-132 and NBC-2, of cowpea obtained from AICRP on Arid legumes at Parbhani Center were assessed for their physico-chemical and functional properties to assess their potential use in the food industry. The seeds of genotype NBC-2 were longer and high in 100-seed weight and density as compared to others. The CPD-150 having highest bulk density (0.769 g/ml) and CPD-132 have maximum porosity (48.55 %). The protein content of different genotypes was in the range 20.58 to 28.91per cent and genotype CPD-115 recorded highest in carbohydrate (58.10 %) and fat (3.99 %). Fibre content of all the varieties ranged between 3.01-4.80 per cent. The cooking time for all the varieties was recorded as 35 to 44 min with CPD-115 had the shortest cooking time. In functional properties of cowpea genotypes the swelling capacity, hydration capacity, water and oil absorption capacities were in the range of 0.07 to 0.22ml/seed, 0.078 to 0.178 g/seed, 1.29 to 2.45g/g, 0.44 to 2.36g/g, respectively. Genotype CPD-150 had highest foaming capacity (24.0ml), foaming stability (20.0 min), emulsifying activity (24.0min) and emulsifying stability (29.57min), respectively. Invitro protein digestibility of cowpea genotypes varied in between 80.60 to 89.27 per cent.