International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 4 (2020)

Horse Gram: an incredible food grain as a potential source of functional and nutritional food ingredient


HM Theja Herath, MDW Samaranayake, S Liyanage, WKSM Abeysekera

Horse gram (Spieces; Macrotyloma uniflorum) is an incredible food legume which has been underutilized due to the poor cooking qualities and unflavours compounds. The present study provides unexploited nutritional and functional properties of two horse gram varieties of Sri Lanka showing high content of protein (22.0 -24.2%), crude fiber (6.7- 6.9%) and minerals (3.6%) specially containing iron, zinc and Ca. Besides nutritional importance horse gram contained high content of Dietary Fiber (DF); 21.2% and Resistant Starch (RS); 10.5% leading to low Glycaemic Index (GI); 39.8. Anti-nutritional factors present in seeds of ANK brown and ANK black were phytic acid; 4.55± 0.55 mg/g, 2.60±0.26 mg/g, saponins;10.06±0.73 mg/g, 11.52±0.78 mg/g and tripsin inhibitors 0.65± 0.02mg/g, 0.69± 0.01mg/g respectively and those contents significantly (p < 0.05) decreased with cooking. Total Polyphenolic Content (TPC) and Total Flavonoid Content (TFC) of seeds were 3.09±0.11, 3.88±0.21 mg Gallic Acid Equivalent (GAE) /g and 1.40±0.04, 0.88±0.03mg Quercetin Equivalent (QCE) /g while in cooked form were 1.30±0.03, 1.68±0.12 mg (GAE) /g and 0.87±0.07, 1.35±0.13 (QCE) /g respectively. Antioxidant activity exhibited by DPPH, ABTS and FRAP significantly (p<0.05) decreased with respect to varieties and cooking process
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