Kaulath, a new fungal fermented food from horse gram

Dwivedi, Minakshee; Vasantha, K.; Sreerama, Y. N.; Haware, Devendra J.; Singh, R. P.; Sattur, A. P.

doi:10.1007/s13197-015-1887-z

Cited by 6 publications

(2 citation statements)

References 19 publications

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“…For example, germinated and roasted horsegram flour mixed with cereal flours has been tested for the preparation of chapattis, breads, cookies, and biscuits, demonstrating high antioxidant activities and sensory qualities. Additionally, a novel fungal fermented food product named "kaulath" has been developed from horsegram seeds and recommended as a potential ingredient in formulated food products [8]. The extrusion prepared using horsegram and lentil flour has been suggested to create ready-to-eat (RTE) desserts with high protein, digestibility, and viscosity [9].…”

Section: Introductionmentioning

confidence: 99%

Unveiling Diversity for Quality Traits in the Indian Landraces of Horsegram [Macrotyloma uniflorum (Lam.) Verdc.]

Kumari,

Padhi,

Chourey

et al. 2023

Plants

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Horsegram (Macrotyloma uniflorum [Lam.] Verdc.) is an underutilized pulse crop primarily cultivated in South Asian countries like India, Nepal, and Sri Lanka. It offers various nutraceutical properties and demonstrates remarkable resilience to both biotic and abiotic stresses. As a result, it has emerged as a promising crop for ensuring future food and nutritional security. The purpose of this study was to assess the nutritional profile of 139 horsegram germplasm lines obtained from 16 Indian states that were conserved at the National Gene Bank of India. Standard analytical methods, including those provided by the Association of Official Analytical Chemists (AOAC), were used for this investigation. The study revealed substantial variability in essential nutrients, such as protein (ranging from 21.8 to 26.7 g/100 g), starch (ranging from 26.2 to 33.0 g/100 g), total soluble sugars (TSSs) (ranging from 0.86 to 12.1 g/100 g), phenolics (ranging from 3.38 to 11.3 mg gallic acid equivalents (GAEs)/g), and phytic acid content (ranging from 1.07 to 21.2 mg/g). Noteworthy correlations were observed, including a strong positive correlation between sugars and phenols (r = 0.70) and a moderate negative correlation between protein and starch (r = −0.61) among the studied germplasm lines. Principal component analysis (PCA) highlighted that the first three principal components contributed to 88.32% of the total variability, with TSSs, phytates, and phenols emerging as the most significant contributors. The cluster analysis grouped the accessions into five clusters, with cluster III containing the accessions with the most desirable traits. The differential distribution of the accessions from north India into clusters I and III suggested a potential geographical influence on the adaptation and selection of genes. This study identified a panel of promising accessions exhibiting multiple desirable traits. These specific accessions could significantly aid quality breeding programs or be directly released as cultivars if they perform well agronomically.

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Section: Introductionmentioning

confidence: 99%

Unveiling Diversity for Quality Traits in the Indian Landraces of Horsegram [Macrotyloma uniflorum (Lam.) Verdc.]

Kumari,

Padhi,

Chourey

et al. 2023

Plants

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“…Raw horse gram seed is rich in polyphenols, flavonoids and proteins, the major antioxidants present in fruits and other food materials [ 3 , 4 ]. Also, a solid state fermentation product, Kaulath, obtained from horse gram, showed an increased free radical scavenging property and can be included in the diet and in formulated foods [ 5 ]. Dehulling in combination with germinating the seeds has also been shown to improve the nutritive value of horse gram [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Comparative effect of horse gram and black gram on inflammatory mediators and antioxidant status

Rajagopal

Pushpan

Helen

2017

Journal of Food and Drug Analysis

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A balanced diet is important for the overall wellbeing of an individual. Pulses are an important part of a nutritive diet. Pulses have been consumed for at least 10,000 years and are among the most extensively used foods in the world. They are a rich source of protein and fiber, as well as a significant source of vitamins and minerals, such as iron, zinc, and magnesium. The purpose of this study was to compare the effect of two pulses, horse gram and black gram, on inflammatory mediators and the antioxidant enzymes. Two sets of experiments were conducted in rats which were fed with boiled and unboiled horse gram and black gram, at a dose of 100 mg/100 g body weight, for 21 days and 60 days. The results showed that horse gram supplementation for 21 days and 60 days significantly increased the activities of antioxidant enzymes such as superoxide dismutase, catalase, glutathione peroxidase and showed no significant changes in the activities of the inflammatory mediators such as cyclooxygenase, lipoxygenase, myeloperoxidase, nitric oxide synthase, monocyte chemoattractant protein-1 (MCP-1), tumor necrosis factor-alpha (TNF-α), interleukin-1-beta (IL-1β), etc. However, the black gram (with skin and without skin) supplementation significantly increased activities of the inflammatory mediators and showed a significant decrease in the antioxidant enzymes in both the 21-day and 60-day experiments. Thus, these preliminary results demonstrate the anti-inflammatory and antioxidant potential of horse gram and the proinflammatory effects of black gram in rats. This is in accordance with the dietary regime advised by Ayurveda practitioners, where horse gram is to be included and black gram is to be excluded from the diet for conditions such as rheumatoid arthritis. Further studies are to be conducted to validate the same.

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