Physical Properties of Green Gram and Tamarind Kernel and Analysis of Functional Properties of Composite Flours Incorporating Tamarind Kernel Powder

Shift in dietary pattern and load on agriculture as a result of industrialization, demands incorporation of underutilized and otherwise considered waste agriculture crops into conventional crops that are nutritionally rich and health beneficial. The physical properties of grain and the functional properties of the flour plays an important role in determining the quality, physico-chemical characteristics as well as the the further processing of the formulated product. In the present study, whole wheat flour, barley flour, malted green gram flour and tamarind kernel powder was taken to formulate composite flours. The whole green gram was found to have thousand kernel weight and thousand kernel volume of 40.57g and 26.33ml respectively with bulk density of 0.86g/cc. tamarind kernel had average weight per seed and average volume per seed of 0.7g and 0.58cm3 respectively. the water absorption capacity (285.3ml/g) and solubility index (21.9per cent) of tamarind kernel powder was highest whereas malted green gram flour had highest bulk density (0.86g/cm3) and barley flour had highest swelling power (9.71g/g). In composite flours, the bulk density showed decrement whereas other parameters showed increasing trend. The present study emphasizes the flour combination that can be used for further product formulation ensuring reduced pressure on commercial crops with nutrient enhancement.