Cooking Quality and Acceptability of Coloured Horse Gram (Macrotyloma uniflorum) Varieties

Author: Pallavi M. Badami, Uma N. Kulkarni, Hemalatha S. and Vijaykumar A.G. and K.K. Math

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Abstract

Horse gram (Macrotyloma uniflorum) which is also known as poor man’s pulse is one of the underutilized pulse. The main objective of the study was to analyse the cooking quality of coloured horse gram varieties. Three different genotypes of horse gram with different colours viz., black (CRHG-22), white (Kalaghatagi local) and brown (GPM-6) were procured from Seed Unit, University of Agricultural Sciences, Dharwad and were analysed for cooking characteristics of unsoaked, soaked and boiled and soaked and pressure cooked grains. There was significant difference between the coloured horse gram varieties for all the cooking quality parameters in all the three methods. Cooking time in unsoaked grains ranged from 91- 110 min, 50-58 min in soaked and boiled grains and 44 to 49 min in soaked and pressure cooked grains. Pressure cooking was found to have better cooking characteristics compared to soaked and boiled and unsoaked grains. Pressure cooked grains showed higher sensory scores for all the sensory parameters in all the three coloured horse gram varieties compared to boiled grains.

Keywords

Horse gram, unsoaked, boiling, pressure cooking, cooking time, sensory parameters

Conclusion

Cooked weight, pre-cooked volume, cooked volume, cooking time, solid loss and water uptake ratio was high in black coloured varieties compared to other two varieties in unsoaked grains. Pre-cooked weight and cooked weight was high in brown coloured variety than other two varieties whereas cooking time, solid loss and water uptake ratio was high in black coloured varieties compared to other two varieties in soaked and boiled grains. Pre-cooked weight, cooked weight and cooked volume was high in brown coloured variety than other two varieties whereas cooking time, solid loss and water uptake ratio was high in black coloured varieties compared to other two varieties in soaked and pressure cooked grains. Pressure cooked grains showed higher sensory scores for all the sensory parameters in all the three coloured horse gram varieties compared to boiled grains.

References

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How to cite this article

Pallavi M. Badami, Uma N. Kulkarni, Hemalatha S. and Vijaykumar A.G. and K.K. Math (2024). Cooking Quality and Acceptability of Coloured Horse Gram (Macrotyloma uniflorum) Varieties. Biological Forum – An International Journal, 16(2): 01-05.