Nutritional quality of flours from guar bean (Cyamopsis tetragonoloba) varieties as affected by different processing methods

作者：Sharma Priyanka^*; Kaur Amarjeet; Kaur Satvir

来源：Journal of Food Science and Technology-Mysore, 2017, 54(7): 1866-1872.

DOI：10.1007/s13197-017-2618-4

• Guar
• extrusion
• autoclaving
• antinutritional factors
• protein fraction
• globulins

In present study, three varieties (G 80, Ageta 112 and HG 365) of guar bean (Cyamopsis tetragonoloba) were analysed for proximate analysis and were processed by different methods (dehusking, soaking, autoclaving, extrusion and germination) to reduce its antinutritional factors. Processed guar flours were studied for antinutritional factors (tannins, phytic acid and polyphenols) and protein fractions. The highest protein, ash and polyphenols contents were observed in Ageta 112. G 80 contained the lowest tannin and phytic acid content. High temperature treatments (i.e. autoclaving at 110 A degrees C/10 min, 120 psi and extrusion-Clextral, Twin screw extruder) were found to be most effective in reducing the tannin and polyphenol content. More than 90% reduction in tannins was observed with high temperature treatments in HG 365. Phytic acid fraction increased slightly on soaking, however, extensive reduction was observed with other treatments. Globulins formed the major protein fraction in guar bean and various processing treatments significantly affected the protein fractions. Autoclaving was observed to be the best treatment to reduce antinutritional factors in guar bean and thereafter, its utilization in food.

• 出版日期2017-6