Nutritional implications and flour functionality of popped/expanded horse gram

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Legume Processing

Background:

• Horse gram (Macrotyloma uniflorum) utilization is restricted by antinutritional factors and poor functional properties.
• Limited expansion and functional characteristics hinder its incorporation into composite flours and food products.

Purpose of the Study:

• To improve the expansion and functional properties of horse gram through enzymatic treatment.
• To facilitate the use of horse gram as a valuable ingredient in food processing.

Main Methods:

• Xylanase-mediated depolymerization of cell wall polysaccharides in horse gram.
• Enzymatic treatment followed by a high-temperature short-time (HTST) expansion process.
• Analysis of physical, chemical, and functional properties of raw, enzyme-treated, and expanded horse gram.

Main Results:

• Enzyme-treated horse gram showed increased grain length and higher expansion yield (63-98%).
• Expanded horse gram exhibited lower bulk density, enhanced protein digestibility, and increased resistant starch.
• Antinutritional components (phytic acid, tannins, protease inhibitors) were significantly reduced (46-92%).
• Flour from processed horse gram demonstrated superior water (204.3g/100g) and oil absorption capacities (98.4g/100g).

Conclusions:

• Enzymatic treatment and expansion effectively improve horse gram's nutritional value and flour functionality.
• The processed expanded horse gram is a promising ingredient for diverse food applications.
• This processing method overcomes limitations associated with traditional horse gram utilization.