Physicochemical, Nutritive And Sensory Attributes Of Value Added Horse Gram Incorporated Cookies And Chapati

Abstract

Macrotyloma uniflorum (horse gram) is a native legume of South East Asia and generally cultivated in India for cattle feed and human consumption. However, owing to the presence of anti-nutritional elements and use of conventional legumes, horse gram is an underutilized crop. Due to its high nutritive value and long history of medicinal and therapeutic value, this study was conducted to study the physicochemical and nutritional attributes of plain and roasted horse gram flour and further incorporate roasted flour to prepare value-added food products for human consumption. The physicochemical attributes such as swelling capacity, hydration capacity and oil absorption capacity were higher in roasted flour. Roasted horse gram flour was mixed with refined flour in different ratios (30:70, 60:40 and 50:50) to prepare cookies and chapati (Indian flatbread). The nutritive value analysis showed an increase in fibre, protein, carbohydrate, calcium, vitamin and iron for both cookies and chapati. The value-added products showed the presence of phytonutrients such as flavonoids, saponins, tannins, terpenoids, polyphenols etc. indicative of their health beneficial properties. Finally, sensory analysis using a 5 point hedonic rating scale gave an overall acceptability score of 4.7 and 4.5 for cookies and chapati, respectively.