EFFECT OF PROCESSING ON THE FUNCTIONAL-PROPERTIES OF SOME LOCAL VARIETIES OF HORSEGRAM (DOLICHOS-BIFLORUS L) IN MADHYA-PRADESH

The functional properties of raw, heat processed and germinated horseg ram flour in three varieties, differing in seed colour namely, red, br own and black, were studied. Autoclaving reduced fat absorption in bla ck and red varieties, while roasting decreased it in the black variety . It was maximally measured in germinated brown variety. Water absorpt ion capacity increased in processed samples, whereas emulsification ca pacity drastically reduced. Heat processing reduced foam capacity and foam stability. Foam capacity stimulated in germinated flour, whilst f oam stability remained unaffected.