Abstract:
The aim of this research work was to determine the effect of processing on phytochemicals
present in horsegram. The effect of different processing techniques on phytochemicals
such as tannin, oxalate, phytate and polyphenol in horsegram seeds were studied.
Horsegram (Macrotyloma uniflorum) was collected from local market of Dharan sub metropolitan, located in Sunsari district in Province No. 1 on the month of May 2022. The
species used for the study was imported from India.
The mean value of tannin, oxalate, phytate and polyphenol in raw horsegram seeds were
found to be 740.12 mg/100g, 462.65 mg/100g, 1076.67 mg/100g and 1254.90 mg/100g
respectively on dry basis. The maximum reduction of phytochemicals: tannin (68.53%),
phytate (65.43%) and polyphenols (61.12%) were found when the horsegram sample was
soaked and dehulled. Maximum reduction of oxalate (63.04%) was found when horsegram
was subjected to soaking and autoclaving. The reduction percentage of phytochemicals due
to roasting was found lowest when compared to other processing methods. Soaked
autoclaving reduced maximum phytochemicals present in horsegram seeds in case of
cooking treatments. Soaking and dehulling of horsegram was found to be the treatment that
reduced maximum phytochemicals from horsegram seeds. Soaking was done prior to
dehulling, so the reduction of phytochemicals was due to the combined effect of soaking
and dehulling. Hence, combined techniques were more effective than single processes.
Meanwhile, all the processing methods such as soaking, dehulling, germination, roasting,
raw open cooking, raw autoclaving, soaked open cooking and soaked autoclaving reduced
the phytochemicals from horsegram significantly (p<0.05).
Description:
A dissertation submitted to the Department of Nutrition and Dietetics, Central
Campus of Technology, Tribhuvan University, in partial fulfillment of the requirements
for a Bachelor degree in Science in Nutrition and Dietetics.
