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

DOI: 10.18805/ajdfr.v34i4.6884    | Article Id: DR-1026 | Page : 307-313
Citation :- Determination of physico-chemical and functional properties ofdifferent genotypes of horse gram .Asian Journal of Dairy and Food Research.2015.(34):307-313

C.K Bhokre *, A. A. Joshi and  A. B. Rodge   

lekha02_cft@rediffmail.com
Address :

All India Coordinated Research Project on Arid Legume., College of Food Technology,Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402, India

Submitted Date : 30-05-2015
Accepted Date : 22-08-2015

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 viz. 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 viz 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.

Keywords

Functional properties Horsegram Hydration capacity Physicochemical properties Swelling capcity.

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