Nutritional composition, processing, and utilization of horse gram and moth bean.

Area of Science:

• Agricultural Science
• Food Science
• Nutritional Science

Background:

• Horse gram and moth bean are underexploited tropical legumes grown in dry-land agriculture.
• Their nutritional profile is comparable to common legumes but they are deficient in methionine and tryptophan.
• Horse gram is a rich source of iron and molybdenum, while both legumes contain trypsin inhibitors and polyphenols.

Purpose of the Study:

• To evaluate the nutritional composition and quality of horse gram and moth bean.
• To investigate the effects of various processing methods on their nutritional value and cooking characteristics.
• To explore the potential of these legumes for wider consumption and their traditional medical uses.

Main Methods:

• Nutritional composition analysis of raw and processed seeds.
• Assessment of anti-nutritional factors (trypsin inhibitors, hemagglutinins, polyphenols).
• Evaluation of processing techniques including dehusking, germination, cooking, roasting, and a specific soak solution treatment.

Main Results:

• Both legumes are nutritionally comparable to common varieties, with horse gram being high in iron and molybdenum.
• Processing methods like dehusking, germination, cooking, and roasting improve nutritional quality.
• A specific soak solution treatment significantly reduces cooking time and enhances protein quality.

Conclusions:

• Horse gram and moth bean are valuable, underutilized food sources with potential for improved nutrition.
• Appropriate processing is crucial for enhancing their digestibility, protein quality, and reducing anti-nutritional factors.
• Further research into their cultivation and utilization can promote food security in tropical regions.