2017, VOL. 3 ISSUE 1, PART G
The horse gram commonly known as Kulthi or Madras Bean is a traditional unexploited tropical grain legume. It is well known for its hardiness, adaptability to poor soil and adverse climatic conditions. The horse gram is a cheapest source of protein. It is rich in calcium and iron. But maximum utilization of horse gram is lacking due to the presence of anti-nutritional factors like tannin, trypsin inhibitor, phytic acid which interfere with the bioavailability of nutrients present in horse gram. The present study is to understand the impact of dry roasting, germination and autoclaving in addition to germination on the selected nutrient and anti-nutrient profile of the horse gram based traditional recipes – horse gram chutney powder and rasam mix.
Methodology: Horse gram was subjected to dry roasting, germination and autoclaving in addition to germination. This horse gram flour was used for preparing chutney powder and rasam mix. The prepared horse gram chutney powder and rasam mix with – dry roasted, germinated and germinated & autoclaved horse gram flour was subjected to selected nutrients analysis, α amylase activity and total polyphenols and phytic acid. All the products were subjected to sensory analysis.
Results: Chutney powder and rasam mix prepared with untreated horse gram flour was least accepted and therefore nutrient and other analysis was not done for the same. The horse gram chutney powder and rasam mix developed with all three pre-treatments- dry roasting, germination and germination& autoclaving had a good sensory appeal. There was no significant change in the protein, calcium and iron content on various pre-treatments. In the germinated and germinated & autoclaved samples there was a significant reduction in phytic acid and polyphenol content. Amylase activity has increased on germination. Horse gram chutney powder and rasam mix with either of pre-treatments- germination or germination & autoclaving would maximise the health benefits of horse gram in our diet.