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Abstract

Horse gram being a rich source of protein, calcium, iron, molybdenum, etc helps in treating many diseased conditions including jaundice, gastrointestinal problems, piles and hemorrhagia. It also contains some anti-nutritional factors like tannins, phytic acid, trypsin inhibitor etc. Moreover, the poor cooking quality of this legume makes its use somewhat limited. Due to the pervasiveness of lactose intolerance all around the world, different alternatives of regular dairy milk are becoming popular. Taking this problem into account, an attempt has been made to extract the milk from soaked horse gram. Soaking is a technique which helps to diminish the anti-nutritional factors. In the present study, horse gram was soaked in water for 18 hours and a smooth paste was prepared.

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