Effect of Cooking on Proximate, Phytochemical, Anti-oxidant and Enzyme Inhibitory Activity of Horse Gram (Macrotyloma uniflorum)

Author: Senthilkumar R., Amutha S., Hemalatha G., Uma Maheshwari and Mini M.L.

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Abstract

Horse gram (Macrotyloma uniflorum) is an underutilized and unexplored food legume. The horse gram is consumed mostly in the form of boiled and roasted. Even though, the horse gram is a richest source of phytochemical, the bioactive compounds are lost significantly during cooking process. The effects of cooking on proximate, anti-oxidant and enzyme inhibitory activity of horse gram were evaluated. The study was carried out to find the suitable method of cooking to be followed to reduce the nutrients loss and retain the maximum amount nutrients horse gram. During. The total phenol and flavonoid content of the cooked horse gram were in the range of 120-268.14 mg GAE/100 g and 331.82-1340.91 mg QE/100 g respectively. The lowest total phenol and flavonoid was recorded in pan boiled and pressure-cooked horse gram respectively. The DPPH and ABTS free radical scavenging activity was significantly increased during roasting of horse gram, whereas the anti-oxidant activity was significantly reduced during pan boiling and pressure-cooking method. The α-amylase inhibitory activity of cooked horse gram was in the range of 25.33-38.41 per cent whereas α-glucosidase inhibition activity was between the range of 35.67 to 47.20 per cent. The α-amylase and α-glucosidase inhibition activity were significantly decreased during cooking of horse gram. The raw horse gram had highest α-amylase and α-glucosidase inhibition activity when compared to cooked samples.

Keywords

Horse gram, Pressure cooking, Boiling, Roasting, cooking

Conclusion

The present study reveals that the horse gram seeds possess appreciable levels of total phenols, flavonoids and tannin content. The horse gam also had functional properties such as antioxidant and enzymatic inhibition properties. The roasting and pressure cooking significantly (p≤0.05) affected the antioxidant and enzyme inhibitory activity of horse gram. Even though the processing of grain has shown the deleterious effects on the phenolic content and functional properties of grain but they still possess significant antioxidant potential and other functional properties. Hence, they can still be appreciably utilized as an important ingredient in daily diet. All the grains have shown a significant correlation between antioxidant potential and phenolic content of the grain.

References

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How to cite this article

Senthilkumar R., Amutha S., Hemalatha G., Uma Maheshwari and Mini M.L. (2022). Effect of Cooking on Proximate, Phytochemical, Anti-oxidant and Enzyme Inhibitory Activity of Horse Gram (Macrotyloma uniflorum). Biological Forum – An International Journal, 14(4): 1294-1299.