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VOL. 6, ISSUE 2 (2021)
Effect of soaking, germination and drying on anti-nutrients, minerals and functional properties of horse gram along with its commercial application
Authors
Hutashani Pagar, Gauri Athawale, Shweta Raichurkar
Abstract
The anti-nutritional factors, mineral content and flour functionality of raw and germinated horse gram were evaluated. Horse gram seeds were soaked for 6hrs later germination for 72hrs and dried in cabinet drier at 70˚C for 6hrs. It was found that treatment having 6hrs soaking, 72hrs germination and drying at 70˚C was best where maximum decrease in the anti-nutritional factors i.e. tannin and phytic acid (24.77% and 39.66%), respectively. At the same time mineral content was reduced i.e. calcium and mineral content (31.68% and 20.68%), respectively. Flour functionality of germinated horse gram flour was evaluated for water absorption capacity, oil absorption capacity, swelling capacity, emulsifying activity and emulsifying stability and found to be 323±0.03(g/100g), 252±0.09(g/100g), 16.04±0.24ml, 45.02±0.60% and 43.04±1.23%, respectively. Flour functionality was also improved in treated sample. Above optimized condition was used for the commercial application. Snacks sticks developed with 10% germinated horse gram flour incorporation gave maximum acceptability.
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Pages:50-54
How to cite this article:
Hutashani Pagar, Gauri Athawale, Shweta Raichurkar "Effect of soaking, germination and drying on anti-nutrients, minerals and functional properties of horse gram along with its commercial application ". International Journal of Food Science and Nutrition, Vol 6, Issue 2, 2021, Pages 50-54
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