Studies on Preparation of Processed  Horse Gram (Macrotyloma Uniflorum)  Flour Incorporated Chappathi

Thirukkumar.S; Sindumathi.G

Volume : III, Issue : III, March - 2014

Studies on Preparation of Processed Horse Gram (Macrotyloma Uniflorum) Flour Incorporated Chappathi

Thirukkumar. S, Sindumathi. G

Abstract :

Horse gram is one of the inexpensive sources of protein, calcium and iron. Simple processing such as soaking and roasting of horse gram were used to reduce the anti–nutritional factors. One portion of horse gram was washed, soaked in sufficient water for 12 hours with periodical change of water every four hours. It was dried in hot air oven and then powdered. In another processing method the horse gram was roasted for 10 minutes on low flame, cooled and powdered. While anti–nutritional factors such as tannins and phytates reduced on processing, nutrients namely protein, calcium, iron and phosphorus did not change when compared to that contained in raw horse gram. Further wheat based common food product chappathi was incorporated with processed horse gram flour to improve the nutrient content of the product. The sensory evaluation of food product was carried out by a panel of 10 trained member using 9–point hedonic scale. Chappathi prepared from wheat flour incorporated with 10 percent soaked and dried or 15 percent roasted horse gram flour was highly acceptable.