Vol. 6, Issue 3 (2018)
Proximate analysis of extrudates from horse gram and moth bean
Author(s): Kanmani K, Geetha PS, Uma Maheswari T, Vijayalakshmi R, Vanniyarajan C
Abstract: Horse gram and moth bean are legumes of the tropics and subtropics, grown mostly under dry-land agriculture. The chemical composition is comparable with more commonly cultivated legumes. Among the underutilized pulses, Horse gram and Moth bean has the major protein source of up to 22-23/100g. Hence, this study was framed to develop value added products so as to increase the consumption of these underutilized pulses and to raise the awareness on health and nutritional benefits of horse gram and moth bean. The extrudate was developed from Horse gram and Moth bean using twin screw extruder with the barrel temperature of 121 oC. The chemical parameters such as moisture, carbohydrate, fat, fibre, calcium and iron content were analyzed for the raw flour and extruded product. The results showed that moisture, carbohydrate, fat, fibre, calcium and iron content are 9.07%, 70.98g, 2.35g, 16.14g, 126mg, 13mg were significantly increased and the anti-nutritional factors such as phytate were decreased to 7.48 after extrusion process in comparison with raw flour.
Pages: 3425-3427 | 596 Views 129 Downloads
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How to cite this article:
Kanmani K, Geetha PS, Uma Maheswari T, Vijayalakshmi R, Vanniyarajan C. Proximate analysis of extrudates from horse gram and moth bean. Int J Chem Stud 2018;6(3):3425-3427.
