Abstract
Indian horse chestnut is a good source of starch but contains toxic compounds such as saponins which make it a bitter and unsuitable for consumption. Studies were undertaken to remove the saponins content from the horse chestnut mass by following pre-treatments including traditional techniques. Nuts after dehulling were crushed/grated into a mass which was treated with various treatments. Various pretreatments like soaking, blanching, cooking, pressure cooking were standardized individually. Then, best selected treatments were further evaluated on the basis of maximum removal of saponins content and sensory characteristics. Treatment having minimum saponins content and higher sensory characteristics scores was selected for making the flour.
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