International Journal of Multidisciplinary Research and Development


ISSN Online: 2349-4182
ISSN Print: 2349-5979

Article Icon NAAS Rating: 3
Vol. 3, Issue 5 (2016)

Development and sensory evaluation of value added products incorporating germinated horse gram (Macrotyloma uniflorum) powder

Author(s): Niharika, Dr. Preeti Verma
Abstract: Horse gram (Macrotyloma uniflorum), known as Kulthi, is an underutilized legume and belongs to the family Fabacea. It is good source of protein and minerals and used for the treatment of heart diseases, kidney stone, asthma, bronchitis and urinary discharges. The present study is aimed at preparing horse gram powder using germination process followed by nutrient and antinutrient analyses. Khakra and Idli were prepared by using this germinated powder ranging from 5 to 15% incorporation. On the basis of the results, it can be observed that germination reduced fat, protein, fibre and carbohydrates content converting them into their simpler forms while increased in moisture and ash content. In terms of sensory evaluation of Khakra and Idli, the mean scores were found to be ranging from 3.5-4 for Idli and 3.8-4.4 for Khakra. On the basis of present study, it can be concluded that horse gram has great scope in the Indian diet and for making value added products by incorporating germinated horse gram powder upto 10% incorporation.
Pages: 55-58  |  1754 Views  924 Downloads
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