Physico-chemical analysis of four varieties of horse gram

The seeds of four varieties of horse gram (VLG-33, AK-42(C), SHG-0631 and VLG-15) were assessed for physicochemical and functional properties. The weight of 100 seed ranged from 3.50 to 3.74g. The density, bulk density and porosity were higher in case of'AK-42(C) and VLG-15 genotype. The protein content ranged between 23.12 and 24.96%. The genotype, VLG-33 recorded highest carbohydrate (66.65%) content. The fat content in case of'AK-42(C) ’was higher (2.48g %). Fibre content ranged between 4.7 and 5.4%. The cooking time was recorded as 57 to 62 min; the genotype SHG-0631 had shortest cooking time of 57 min The swelling capacity, hydration capacity, water and oil absorption capacities, foaming capacity and foaming stability were within the range of 0.014 to 0.042 ml/seed, 0.028 to 0.032 g/seed, 1.25 to 1.39 g/g and 0.74 to 0.85 g/g, 37.18 to 42.80 percent and 35.38 to 37.91 percent respectively. The emulsifying activity and emulsifying stability varied between 50.91 to 54.18 and 50.03 to 52.18 percent respectively. In vitro protein digestibility varied from 75.80 to 78.20%.