Indian Journal of Public Health Research & Development, May 2020, Vol. 11, No. 05 181 Physicochemical, Nutritive And Sensory Attributes Of Value Added Horse Gram Incorporated Cookies And

M. Jayapriya1 and S. Parameshwari2

1Post Graduate Student, 2Associate Professor, Department of Nutrition and Dietetics, Periyar University, Salem, Tamil Nadu, India

Abstract Macrotyloma uniflorum (horse gram) is a native 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 , 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 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, , , calcium, 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.

Keywords: Horse gram, functional properties, value-added products, sensory analysis and nutritive value.

Introduction from 64 g to 47.78 g/day1. Increase in population has increased demand for food crops. Hence, efforts are Legumes were among the earliest food crops being made to augment pulse production for better cultivated by man. Grain legumes or pulses belong to availability including the exploitation of new and the family Leguminaceae and subfamily Papillionaceae underexploited grain legumes. In this regard the Asia occupies an important place in the world food. Grain Pacific region possesses a rich diversity of several useful legumes are an important source of protein for the underexploited plants which are resilient and tolerant majority of the Indian population. However, over the to adverse conditions. These crops can grow on poor last two decades, production and productivity of most marginal lands and can be cultivated with comparatively pulse crops have either declined or stagnated. This has lower management costs. Many of them are nutritionally resulted in a decline in per capita availability of pulses superior compared to conventionally grownpulses. Hence, such nutritionally rich crops could be exploited for better health and nutrition.

In view of the above the aim of this study was to Corresponding Author: prepare value-added products by incorporating horse Dr. S. Parameshwari gram flour and studying the physicochemical, sensory Associate Professor, Department of Nutrition and and nutritive properties of the products. Additionally, Dietetics, Periyar University, Salem, Tamil Nadu, India. horse gram flour was roasted and compared to plain flour e-mail: [email protected] as roasting is said to reduce the anti-nutritional factors. 182 Indian Journal of Public Health Research & Development, May 2020, Vol. 11, No. 05 Materials and Method was used to prepare a value added snack. Cookies were prepared using roasted horse gram flour in combination Sample Collection: Horse gram was obtained from with refined wheat flour (30, 40 and 50%) as given in the local departmental store Pondicherry city. Seeds Table 1. Briefly, baking powder, roasted horse gram were cleaned manually from extraneous material and flour and refined wheat flour were sieved twice. Butter used for analysis. One part of seeds was grounded to fine and powdered were creamed, blended with flour powder while the other part was roasted and then ground and made to dough, rolled and cut using biscuit cutter. to obtain flour. Cookies was baked at 170ºC for 15 minutes, cooled Formulation of roasted horse gram flour and evaluated for sensory attributes. Cookies prepared incorporated cookies and chapati: Horse gram flour without addition of horse gram flour was taken as control.

Table 1: Composition of horse gram incorporated cookies

Level of incorporation (%) Ingredients Control 30 40 50 Refined wheat flour 100 70 60 50 Horse gram flour - 30 40 50 Powdered sugar 50 50 50 50 Butter 30 30 30 30 Baking powder 0.5 0.5 0.5 0.5

Table 2: Composition of horse gram incorporated chapati (flatbread)

Level Of Incorporation (%) Ingredients Control 30 40 50 Wheat flour 100 70 60 50 Horse gram flour - 30 40 50 Salt 2 2 2 2

Chapati is a typical north Indian dish prepared from Physical characteristics of formulated products: wheat flour and it is creatively modified to various forms Physical parameters such as diameter and weight of the like stuffed chapati, potato chapati, etc. Chapati was product before and after cooking was evaluated. prepared from wheat flour (control) and by mixing horse gram flour varieties at different levels of substitution Nutrient analysis of formulated products: The (30, 40 and 50) as given in Table 2. In a mixing bowl, nutritive values of horse gram flour incorporated cookies add the roasted horse gram flour with whole wheat flour. and chapati are assessed. The nutrients assessed includes Mix it well and add required salt to it and add two spoon moisture, carbohydrate, protein, fat, crude fiber, iron, 4 of oil. Adding water little by little knead it into a dough vitamin A, calcium specified . and let it rest for 5-10 minutes. After 10 minutes pinch Evaluation of Phyto-nutrients in formulated small portions of the dough, make a ball out of it gently products: The phytochemical content of developed on a polpat. Flatten the dough with a rolling pin. Heat horse gram flour incorporated cookies and chapati were a flat pan, place the flattened dough over it. Wait for assessed. The phytonutrients and antioxidant properties bubbles to appear on one side. Flip it and cook well on assessed includes tannins, saponins, flavonoids, steroids, both the sides Serve hot. Chapati prepared with plain terpinoids, alkaloids, polyphenols triterpenoids and refined wheat flour was treated as control. cardiac glycosides specified according to4. Indian Journal of Public Health Research & Development, May 2020, Vol. 11, No. 05 183 Sensory Evaluation: Sensory evaluation of the Physical characteristics of value added products value added horse gram flour products was done to select (cookies and chapati): The diameter and height of the the most acceptable product from first trial. The quality formulated products were measured. The initial and final attributes in terms of colour, appearance, flavour, texture diameter of the cookie was 6 cm and 7 cm, respectively and taste were evaluated by untrained judges using score while the weight was 35 and 33 g, respectively. There card with 5 point hedonic rating scale. was an increase in the diameter and reduction in weight after baking. The initial and final diameter and weight of Statistical Analysis: All experiments conducted chapati remained the same, 15 cm and 25 g, respectively. were statistically analysed and represented with mean and standard deviation values. T-test and ANOVA were Nutrient composition of horse gram formulated used wherever appropriate and significance value (p) cookies and chapati: The nutrient composition of was set based on the criteria assessed. cookies and chapati is given in Table 3. The values were compared with control products prepared without Results the addition of horse gram flour. Horse gram flour Physical properties of horse gram seed: The incorporated cookies contained 10.85% of fibre, 38.56% physical characteristics of horse gram seed were of protein, 15.63% of fat, 26.96% of carbohydrate, evaluated. Parameters such as colour, height and weight 30.25mg of iron, 68.32mg of calcium and 48.35IU of were determined. The height was found to be 3-6 mm vitamin A. The content of fibre, protein, carbohydrate, and weight measured 0.29 g for 100 seeds while the iron, calcium and considerably increased in the colour of the seed was brown. value-added product compared to the control.

Table 3: Nutrient composition of horse gram incorporated cookies and chapati

Control Cookies Horse gram cookies Control Chapati Horse gram chapati Parameters (100 g) (100 g) (100 g) (100 g) Moisture content (%) 19.2 8.60 12.20 11.50 Crude fiber (%) 0.3 10.85 1.9 12.65 Protein (%) 11.1 38.56 12.1 28.45 Fat (%) 12.2 15.63 1.7 14.50 Carbohydrate (%) 9.46 26.96 23.4 28.44 Iron (mg) 2.77 30.25 4.9 32.52 Calcium (mg) 26.6 68.32 20.2 22.41 Vitamin A (IU) 25 48.35 22 24.60

Phytochemical content in value-added products: Table 4: Phytochemical composition on horse gram Evaluation of phytochemicals in the value added incorporated cookies and chapati products showed the presence of flavonoids, tannins, steroids, saponins, terpenoids, alkaloid, anthroquinone, S.No. Test analysis Cookies Chapati polyphenol and glycoside in cookies. Whereas, in chapati 1 Tannins + + tannin, saponin, flavonoids, terpenoids and polyphenols 2 Phlobatannin - - were found (Table 4). 3 Saponin ++ ++ 4 Flavonoids + + 5 Steroids ++ - 6 Terpenoids ++ + 184 Indian Journal of Public Health Research & Development, May 2020, Vol. 11, No. 05

S.No. Test analysis Cookies Chapati Sensory Evaluation: Sensory evaluation was done using a 5 point hedonic rating scale method employing 7 Triterpnoids + + 20 untrained evaluators. Criteria such as appearance, 8 Alkaloid ++ - taste, texture, flavour and crispiness were evaluated. 9 Carbohydrate ++ + Both cookies and chapati had overall acceptability 10 Protein + + values of 4.7 and 4.5, respectively (Table 5). 11 Anthroquinone + - 12 Polyphenol + + 13 Glycoside + -

(+ Present, - Absent and ++ High concentration)

Table 5: Sensory evaluation of horse gram incorporated cookies and chapati

Sample I Cookies Sample II Chapati S.No. Criteria Mean±S.D Criteria Mean±S.D 1. Appearance 4.75±0.44 Appearance 4.60±0.50 2. Taste 4.60±0.50 Taste 4.30±0.47 3. Texture 4.85±0.36 Texture 4.40±0.68 4. Flavor 4.70±0.47 Flavor 4.80±0.41 5. Crispiness 4.70±0.47 Overall acceptability 4.50±0.51

Discussion blood glucose5,6,7 etc. The carbohydrate content of horse gram flour incorporated cookies and chapati were higher Macrotyloma uniflorum commonly called horse compared to the product control. Grain legumes are vital gram is one of the underutilized legumes. Normally sources of protein. The content of protein in horse gram cultivated for cattle feed, some parts of India also ranges between 18.5 to 28.5% 8,9. This is consistent with consume the whole beans, seeds or sprouts. It has the protein content of cookies and chapati in our study several medicinal and beneficial effects on humans and which increased upon incorporation of horse gram.Low is said to be highly nutritious compared to conventional fat content of horse gram flour observed in our study legumes. Hence, this study was undertaken to analyze is consistent with earlier reports and may be useful the physicochemical and nutritional characteristics of for formulating weight restriction diets10. Calculated plain and roasted horse gram flour and prepare value- nutritive value for both the products showed considerable added products with the incorporation of flour. The increase in protein, carbohydrate, fibre, calcium, iron physical appearance of the seed showed that the length and vitamins indicating value addition of the product as and breadth were similar to previous reports varying a result of horse gram incorporation. between 3-6 mm and could vary between seed varieties2. Phytochemical analysis of value added products are one of the major constituents of revealed the presence of flavonoids, tannins, saponins, legumes constituting about 50-70% of dry matter4. In polyphenols and terpenoids. Phenolic compounds legumes, carbohydrates comprise of starch and dietary confer antioxidative effect on humans11. The content of fibre. Horse gram contains more dietary fibre than kidney phenolic acid in legumes ranges between 0.325-6.378 mg beans5. The high dietary fibre content of horse gram gallic acid equivalent (GAE)/g 12. Horse gram contains considerably increased the fibre content of both value- the highest amount of phenolic acid content (3.579 added products which could also contribute to several mgGAE/g). Phenolic compounds are said to contribute bioactive effects such as cholesterol reduction, prebiotic to sensory, organoleptic and colour attributes of foods6. activity, reduction of constipation and blood pressure, Indian Journal of Public Health Research & Development, May 2020, Vol. 11, No. 05 185 Phenolic acids also synergistically benefit human health Apr 1;52(4):347-71. aiding in platelet aggregation, enzyme activities, blood 2. Anderson RA, Conway HF, Pfeifer VF, Griffin EL. 13,14 vessel dilation, detoxification etc . These properties Roll and extrusion-cooking of grain sorghum grits. enhance the value addition of food products. Similarly, Cereal Science Today. 1969 Jan 1;14(11):372-6. polyphenols were also present in our value-added 3. Anonymous (1995) Food and Agriculture products. Polyphenols have antimicrobial, antiviral, Statistics Series no. 125, Year Book, 1994. Food antimutagenic, anti-inflammatory, anti-oxidant and and Agriculture organization of United Nations, prevent cardiovascular disease15. However, polyphenols Rome, 48. can also act as an anti-nutritional factor which was not quantitated in this study. 4. AOAC(2000)Official method of analysis of AOAC. International 17th edition; Gaithersburg, MD, USA Sensory analysis of roasted horse gram flour Association of Analytical Communities. incorporated cookies and chapati was conducted using 5. Brand JC, Snow BJ, Nabhan GP, Truswell AS. a 5 point hedonic rating scale. The cookies showed an Plasma glucose and insulin responses to traditional overall acceptable score based on taste, appearance, Pima Indian meals. 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