Author(s):

Homi Joshi and Pratima Awasthi

Abstract: Horse gram is a popular traditional grain legume of Uttarakhand which remained underexploited due to its limited competitiveness to the commercial crops. However, it being a cheap source of protein and high in other nutrients and bioactive compounds brings it at par with the commonly grown pulses. Horse gram is highly suitable for commercial foods and its flour could be used in the preparation of various food products. But the non-availability of value added products from horse gram has been a major factor behind the limited utilization of this nutrient rich legume. Therefore, the present study was aimed at developing functional biscuits by incorporating horse gram flour to whole wheat flour and to determine the physical properties and sensory characteristics of horse gram flour biscuits. The biscuits were prepared by blending horse gram flour to whole wheat flour in ratios of 00:100 (control), 05:95 (T1), 10:90 (T2), 15:85 (T3), 20:80 (T4), 25:75 (T5) and 30:70 (T6) and were analysed for physical characteristics. The result showed that the physical properties viz. weight, diameter and thickness of biscuits decreased significantly (p<0.05) with the increase in the level of horse gram flour in the flour blend, while, the spread ratio increased insignificantly. Sensory evaluation showed that the biscuits developed by supplementing 25 per cent horse gram flour to whole wheat flour scored highest in terms of flavour, texture, taste and overall accepatability. Thus, it is evident from the study that horse gram flour may be successfully incorporated to develop highly acceptable value-added biscuits with improved nutritional value.

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