Abstract:
Cluster bean (Cyamopsistetragonoloba), also known as guar, is an important crop cultivated in arid and semi-arid regions, serving various purposes such as seed production, vegetable consumption, and forage utilization. This study was aimed to assess the proximate composition and mineral contents of cluster bean using different treatment methods. Moisture content varied among the samples, with the highest in boiled (83.51%) and the lowest in thermally dehydrated (9.33%). Thermally dehydrated samples had higher protein, ash, and crude fiber, while shade dried samples showed higher carbohydrates and total soluble solids. Curry samples had the highest fat content. Mineral content varied depending on the treatment method, with thermally dehydrated samples containing more copper, iron, calcium, and sodium, and shade dried samples containing more zinc, manganese, magnesium, and potassium. Fresh samples had significant amounts of all minerals. These findings provide insights into the nutritional properties of cluster bean under different treatment methods.
Page(s):
163-163
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
Proximate composition
,
cluster bean
,
Mineral content
,
treatment methods
,
Mineral contents
,
nutritional properties
,
Cyamopsistetragonoloba