Nutritional implications and flour functionality of popped/expanded horse gram

Mineral composition and the functional attributes of Nigerian okra seed (Abelmoschus esculentus Moench) flour

“…However, roasted okra seed flour had lower EA and ES and these were observed to reduce as roasting time increased. This report is in agreement with that reported by Fasasi et al (2007) who observed a reduction in the EC of roasted breadfruit seed flour but contrary to that reported by Sreerama et al (2008) who observed increase in the EA and ES of popped horse gram flour.…”

“…The OAC of the roasted okra seed flours are higher than 89.7% reported for pigeon pea flour by Oshodi and Ekperigin (1989). Popping (heat) process was also reported to significantly enhance the OAC of horse gram flour [Sreerama, Vadakkoot, & Vishwas, 2008]. The roasted okra seed flour may be useful in ground meat formulations, meat replacers and extenders, pancakes, baked goods and soups, where oil holding capacity is counted as important.…”

Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates

“…Pamproba) and groundnut (Arachis hypogeae L.) in a single-screw extruder and found that the best puffing was obtained with a lower moisture content (14-20%) and up to 20% cowpea flour or 10% groundnut flour. Sreerama, Sasikala, and Pratape (2008) successfully expanded horse gram (Macrotyloma uniflorum (Lam.) Verdc.)…”

The origins and early dispersal of horsegram (Macrotyloma uniflorum), a major crop of ancient India

“…It would appear that horsegram's importance declines as one moves north (Lokeshwar 1997). Nevertheless, it is also cultivated, on a smaller scale, in Pakistan, Bangladesh, Nepal, and Myanmar (Spate and Learmonth 1967). It is reported to be grown in the northwest Himalayas up to ca.…”