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Comparative Evaluation of Quality Parameters of Different Varieties of Cowpea, Horse Gram (Protein Content and Cooking Quality) and Guar (% Gum Content and Viscosity Profile)


Affiliations
1 All India Coordinated Research Project on Arid Legume, Department of Food chemistry and Nutrition,College of Food Technology,Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani(M.S.), India
2 All India Coordinated Research Project on Arid Legume, Department of Food chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani(M.S.), India
     

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Seed samples of combined varietal trial (AVT-II,AVT- I AND IVT(N+S) of guar, horse gram and cowpea obtained from various centers of All India Network Project on Arid Legumes were assessed for their quality characteristicsas:copwpea, horse gram for protein content and cooking quality and guar for per cent gum content and viscosity profile to assess their potential use in the food industry. The findings showed that genotype RGr-13-2 showed maximum mean gum content of 30.83 per cent, genotype National Check RGC-1066 showed maximum viscosity content of 2800cp, On the basis of mean value, the highest protein content was observed in VLG-39 (29.20 %), The minimum mean cooking time required for CRHG-23 (101 min). On the basis of mean value, the highest protein content was observed in Goa Local (29.43 %) On the average of mean value, the minimum cooking time was observed in genotype GC-901(42 min). Durgapura ranked 1st in gum content (30.71 %) followed by Parbhani (29.01%).). Location wise, Jodhpur ranked 1st in viscosity of 2765cp followed by Durgapura (2443cp).

Keywords

Cowpea, Horse Gram, Guar Gum, Protein, Cooking, Viscosity.
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  • Comparative Evaluation of Quality Parameters of Different Varieties of Cowpea, Horse Gram (Protein Content and Cooking Quality) and Guar (% Gum Content and Viscosity Profile)

Abstract Views: 506  |  PDF Views: 4

Authors

A. A. Joshi
All India Coordinated Research Project on Arid Legume, Department of Food chemistry and Nutrition,College of Food Technology,Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani(M.S.), India
V. S. Pawar
All India Coordinated Research Project on Arid Legume, Department of Food chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani(M.S.), India
C. K. Bhokre
All India Coordinated Research Project on Arid Legume, Department of Food chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani(M.S.), India

Abstract


Seed samples of combined varietal trial (AVT-II,AVT- I AND IVT(N+S) of guar, horse gram and cowpea obtained from various centers of All India Network Project on Arid Legumes were assessed for their quality characteristicsas:copwpea, horse gram for protein content and cooking quality and guar for per cent gum content and viscosity profile to assess their potential use in the food industry. The findings showed that genotype RGr-13-2 showed maximum mean gum content of 30.83 per cent, genotype National Check RGC-1066 showed maximum viscosity content of 2800cp, On the basis of mean value, the highest protein content was observed in VLG-39 (29.20 %), The minimum mean cooking time required for CRHG-23 (101 min). On the basis of mean value, the highest protein content was observed in Goa Local (29.43 %) On the average of mean value, the minimum cooking time was observed in genotype GC-901(42 min). Durgapura ranked 1st in gum content (30.71 %) followed by Parbhani (29.01%).). Location wise, Jodhpur ranked 1st in viscosity of 2765cp followed by Durgapura (2443cp).

Keywords


Cowpea, Horse Gram, Guar Gum, Protein, Cooking, Viscosity.

References