Vol. 11, Special Issue 11 (2022)

Author(s):
Senthilkumar R, Amutha S, Hemalatha G, Uma Maheshwari T and Mini ML

Abstract:
Horse gram (Macrotyloma uniflorum) is an underutilized and unexplored food legume. The seeds of Macrotyloma uniflorum contain much more bioactive substances such as alkaloid, phenolic acid, tannin, flavonoids, fiber, essential fatty acid etc., which have significant metabolic and physiological effects. 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 four culinary treatments (pan boiling, pressure cooking, roasting) on the volatile component profile of horse gram were evaluated. The compounds identified were alcohols, aldehydes, ketones, esters, nitrogen compounds, alkenes, ethers, pyridines, phenols etc., All of the thermal treatments caused important changes in the volatile compound profile in particular an increase in carbonyl compounds. During cooking a significant (p<0.05) reduction in the content of several nitrogen compounds while an increase in aldehydes, alcohols, ketone, alkanes, esters was noted. During boiling significant (p<0.05) increases in the contents of several unsaturated aldehydes, alcohols, and benzene derivatives were observed, unlike roasting that mainly increased in the contents of pyrazines. Major differences observed in percentage of peak area showed that volatile flavor compounds of horse gram were significantly affected by type and processing conditions.