Aim: This research aimed to optimize suitable hydrolytic enzymes for maximizing cottonseed milk extracts for high cottonseed milk yield, protein content and low gossypol level. Methodology: Known amount of cottonseed was soaked for 90 min at 32°C and blended (cottonseed:water@1:6). Different aliquots of the blended cottonseed slurry were treated with 1% of enzymes viz., protease, cellulase and α-amylase enzyme at pH 7.0 followed by incubation at 40 and 52°C for 2.30 hr for the extraction of cottonseed milk. The enzyme activity of extracted milk was subsequently inactivated by pasteurization (90°C, 5 min). Further analysis of physico-chemical characteristics was also carried. The control sample included milk extraction from non-enzyme treated cottonseed milk extract (30±2°C). Results: Among different treatments, cottonseed milk extraction using protease enzyme at 40°C incubation showed the highest milk yield (86.71%) with the lowest sedimentation (3.72%). Further incubation 40°C and 52°C showed the highest protein content of 2.10 and 2.27 g 100 ml-1 and gossypol reduction of 40.36 and 35.22%, respectively, in the cottonseed milk extract. Meanwhile, cellulase and α-amylase enzymes treated samples at both incubation temperatures showed poor physico-chemical characteristics as compared to control. Interpretation: Protease enzyme seems to be the most suitable for optimum or higher extraction of cottonseed milk.

Horse gram (Macrotyloma uniflorum) is one of the inexpensive sources of protein, calcium and iron. Simple processing methods such as soaking and roasting were tested to reduce the anti-nutritional factors. A sample of horse gram was washed, soaked in sufficient water for 12 h with periodical change of water at 4 h interval. Later, the sample was dried in hot air oven at 60ºC for 2 h and powdered. In a separate processing method the horse gram sample was roasted for 10 min on low flame, cooled and powdered. Anti-nutritional factors such as tannins and phytates were found to be reduced on processing, while nutrients namely, protein, calcium, iron and phosphorus did not show significant changes when compared to raw horse gram. Further, wheat based common food product like chappathi was incorporated with the processed horse gram flour to improve the nutrient content. The sensory evaluation revealed that the chappathies prepared with wheat flour + 10 per cent soaked, dried and roasted horse gram powder or wheat flour + 15 per cent of roasted horse gram flour had received highly acceptable score.