Determination of physico-chemical and functional properties of different genotypes of horse gram

Abstract

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.

Effect of Processing and Fermentation on Functional Properties and on Anti-nutritional Factors in Horse Gram (Macrotyloma uniflorum)

“…The tannin content of unprocessed flours reported by [33,34] was noticed as higher than the values obtained in present study (7.90 mg / g), that might be owing to varietal difference. In case of phytates, the fermented processed flours exhibited significant reduction than the nonfermented flours.…”