Original Articles
M. Marimuthu and K. Krishnamoo
Abstract
The nutrient composition and flour functionality of horse gram seeds were evaluated of their flour characteristics. The objective of the present study was to evaluate horse gram seed with the aim of quantifying physiochemical and functional properties information that might serve as a guide to exploit its potential and benefits for human and animal nutrition. The proximate compositions (%) were determined as moisture content (6.72 ± 0.02), ash (2.24 ± 0.12), total dietary fibre (12.14 ± 0.35), crude carbohydrate (58.32 ± 0.10), crude fat (1.25 ± 0.15), crude protein (22.12 ± 0.18) and resistant starch (2.15 ± 20). The functional properties of , swelling capacity(ml), Water solubility index(%), oil absorption capacity(%) and water absorption capacity(g/100g),swelling index are 1.43 ± 0.12, 7.56 ± 0.15, 80.76 ± 0.10, 142.14 ± 0.20%, 0.46 ± 0.15% respectively. Foaming capacity, foaming stability and emulsifying capacity, emulsion stability were investigated as 38.16 ± 1.0, 35.12 ± 0.11 and 52.15 ± 0.25, 50.32 ± 0.41% respectively. The present study may provide a guideline for the use of horse gram seed flour are good functional foods for nutrition, food formulation and utilization.