A study on the cooking quality and acceptability of cooked horse gram (Macrotyloma uniflorum (Lam) Verdc.) varieties
Aishwarya V Patil, Kasturiba B
Introduction: Horse gram (Macrotyloma uniflorum) is underutilized minor legume which is mainly grown in dry land and as resistant against pest infestation and water scarcity. The use of horse gram is limited in Indian population as it has poor cooking quality, high levels of enzyme inhibitors and haemagglutinin. Horse gram is known as ‘poor man’s pulse’ as it relatively cheap source of protein for humans and livestock production. It is consumed mainly by low income groups and farming community. Methodology: Twelve horse gram varieties (7 varieties- released and 5 varieties - advanced breeding lines) were from All India Coordinated Research Project- Dryland Agriculture, Vijayapur. They were assessed for cooking time, cooked weight, cooked volume, solid loss in two variation i.e, without soaking and with soaking. Pressure cooked and boiled horse gram were subjected to sensory evaluation. Results: There was significant (p≤0.01) difference in all the cooking quality parameters among horse gram varieties while there was no significant difference between the groups. The cooking time of horse gram grains of with soaking was less when compared to the cooked time of grains without soaking. When the horse gram are compared to overall acceptability of boiled and pressure cooked horse gram varieties, pressure cooked grains scored higher values than boiled horse gram.