Nutritional and Functional Properties of Defatted, Debittered and Off-Flavour Free High Protein Guar (Cyamopsis tetragonoloba) Meal Flour

  • Pankaj Preet Sandhu
  • Kiran Bains
  • Gisha Singla
  • Rajender Singh Sangwan
Research Article


A process for the preparation of defatted, debittered and off-flavour free guar meal flour (GMF) with high protein content was standardized to improve the utility and use range of guar meal which is otherwise a low value product mainly used as poultry and cattle feed. The GMF had protein, crude fat, crude fibre and ash content of 41.51, 0.20, 6.95 and 5.50 g/100 g, respectively. The saponins and tripsin inhibitor activity of GMF were 0.67% which was significantly higher and 36.90 TIU mg/g protein that was significantly lower respectively than guar meal korma. Guar meal proteins had the amino acid makeup comparable to reported studies on soy meal proteins. Iron (41.33 mg/100 g) and zinc (6.40 mg/100 g) content in GMF was in appreciable amounts. The water absorbing capacity, swelling capacity and oil holding capacity of GMF was high hence can be used as a component in various food formulations. The incorporation of GMF at 20% level for the preparation of nutritious biscuits was found to be optimum with respect to physical and sensory characteristics.


Guar meal flour Protein Saponins Trypsin inhibitors Amino acids Minerals 



The authors are thankful to the Center of Innovative and Applied Bioprocessing, Mohali, Punjab, India for the financial support.

Compliance with Ethical Standards

Conflict of interest

The author declares that they have no conflict of interest.


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Copyright information

© The National Academy of Sciences, India 2018

Authors and Affiliations

  • Pankaj Preet Sandhu
    • 1
  • Kiran Bains
    • 2
  • Gisha Singla
    • 1
  • Rajender Singh Sangwan
    • 1
  1. 1.Center of Innovative and Applied BioprocessingMohaliIndia
  2. 2.Department of Food and NutritionPunjab Agricultural UniversityLudhianaIndia

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