Commonly legume based recipes
The pattern of legume based recipes consumed by the respondents was given in table 4.1. The legumes like rajmah, maah,moong dal, maah-channa dhal, Kulth were the commonly consumed by respondents in Panchrukhi, Baijnath, Bhawarna and Palampur.Weekly consumption of rajmah was high amongst families in Palampur (66.66%), Baijnath (60.00%), Bhawarna (56.66%) and Panchrukhi (33.33%), respectively.
Families (80.00%) of Baijnath consumed more of maah (black gram)weekly as compared to Panchrukhi (73.33%), Bhawarna (66.66%) and Palampur (63.33%) families, respectively. Weekly consumption of moong dhal(greengram) by Panchrukhi respondents (90.00%)was higher ascompared to Palampur (86.66%), Baijnath (80.00%) and Bhawarna (70.00%). A mixed pattern of consumption was observed regarding the consumptionof maah-channa combination. The maah-channadhal was found more popular in Bhawarna (90.00%), Panchrukhi (83.33%), Palampur (76.66%) and Baijnath (73.33%) on weekly diet. The consumption of Kulth (horsegram) was popular in all areas of Palampur. Kulth was prepared occasionally by respondents in all areas. Preparation and consumption of Bda and Pakodoo was totally on occasional basis as it was prepared on festivals or on special occasions.
Nutritional characteristics of different raw legume ingredients used for preparation of recipes
Moisture
The values of moisture content of different legumes varied significantly (Fig 1). The highest moisture content was found to be in kidney beans (12.65%). It was followed by Bengal gram whole (10.73%), black gram (10.70%), chick peas (10.17%) and Bengal gram dhal which contained lowest moisture content (9.69%). Qayyum et al (2012) found moisture content in different legumes ranged between 8.01 to 12.97 per cent. Gopalan et al (2010) reported moisture content in legumes ranged between 9.6 to 65.1 per cent/100g of seeds. Tripathi et al (2018) reported moisture content for sixteen genotypes of chickpea that ranged between 8.14 to 9.50 per cent which is in close agreement with present results. Olanipekun et al (2015) found moisture content in kidney bean as 7.32 per cent.
Crude Protein
Crude protein content was highest in black gram (26.26%) followed by kidney beans (25.78%), Bengal gram whole (23.20%), chick peas (22.53%) and Bengal gram dhal (22.35%). Qayyum et al (2012) reported protein content in Kidney bean as 20.09 per cent which is in close agreement with present study. Gopalan et al (2010) reported protein content for Bengal whole gram as 17.10 per cent which is in proximity with present results. Malhotra et al (2008) found that the protein content of raw pulses varied from 12.1 to 26.6 per cent. Olanipekun et al (2015) reported protein content for kidney beans as 20.92 per cent which is comparable with present results. Shaheen et al (2012) reported protein content as 21.30 per cent in black gram and it was in close agreement with present results. The results of present investigation showed slight variations with these studies. This might be due to differences in cultivars and agrotechnical processes.
Crude Fat
The value of crude fat varied significantly in different crops and was highest in bengal gram whole (6.26%). It was followed by bengal gram dhal (6.07%); chick peas (6.04%), kidney beans (2.37%) and black gram which had lowest fat content (2.20%). Gopalan et al (1989, 2010) reported fat content of bengal gram whole as 5.3 per cent which is in close agreement with present study. Suliman et al (2006) found fat content in selected legumes ranged between 1 to 2 per cent which is in close agreement with black gram and kidney beans results in present study.
Crude Fibre
The results of crude fibre varied significantly among all five legumes and it was highest in kidney beans (5.37%) followed by bengal gram whole (4.52%), chick peas (3.90%), bengal gram dhal (3.51%) and black gram (0.99%). Suliman et al (2006) found fibre content in selected legumes ranged between 2 to 4 per cent which is in close agreement with present study. Gopalan et al (1989, 2010) reported fibre content ranged between 0.7 to 6.2 per cent for different legumes.
Total Ash
The values of total ash was highest in chickpea (5.19%) followed by kidney beans (3.97%), bengal gram dhal (3.69%), black gram (3.58%) and bengal gram whole (2.73%). Aurelia et al (2009) observed ash content in chickpea as 3.21 per cent which is in close agreement with present investigation. Suliman et al (2006) found ash content ranged between 2.0 to 3.0 per cent for selected legumes. Shaheen et al (2012) reported ash content in black gram as 3.1 per cent which is in close agreement with present investigation.
Total carbohydrates
Data in Table 4.2 indicates the values of total carbohydrates of legume based raw ingredients. The value was highest in black gram (66.97 %) followed by bengal gram dhal (64.39 %) and bengal gram whole (63.30%). It was lowest in kidney beans (62.57%) and chickpea (62.34 %). All values varied significantly with each other. The data pertaining to present study are closely associated with work of Gopalan et al (1989, 2010), they present carbohydrate content ranged between 15.9 to 60.9 per cent for selected legumes. Olanipekun et al (2015) reported carbohydrate content for kidney beans as 60.09 per cent which is comparable with present study.
Phytic Acid
Table 4.3 showed the results related to the phytic acid content of different legumes. The values of phytic acid of bengal gram whole, black gram, chick peas, bengal gram dhal and kidney beans were 94.35, 93.44, 83.47, 37.99 and 96.74 mg/100gm respectively. Qayyum et al (2012) reported phytates in chickpea and kidney bean ranged between 1.00 to 21.00 mmol /kg. Singh et al (2015) reported phytic acid content for different genotypes of chickpea ranged between 2.27 to 0.65 mg/g. Shemy et al (2000) reported phytic acid in soy bean and faba bean seeds without cortex as 342 and 102 mg/100g and in whole soy bean and faba bean as 21.21 and 70.00 mg/100g respectively. The difference in phytic acid content with these studies could be due to genetic makeup of the crops used in the study.
Total phenols
Table 4.3 illustrates the results of total phenols content of different legumes. The values of total phenols of bengal gram whole, black gram, chick peas, bengal gram dhal and kidney beans were 115.37, 67.73, 117.16, 34.78, 92.95 mg TAE/100gm respectively. Jaganathan and Karthiga (2013) reported total phenol content in Bengal gram whole 61.64 and chick pea 93.52 mg GAE/100g. Singh et al (2015) reported total phenol content for different genotypes of chickpea ranged between 5.18 to 50.39 mg/g. Tripathi et al (2018) reported total phenols for different cultivars of chickpea ranged between 76.43 to 108.48 mg/100g. Shemy et al (2000) reported tannin content ranged between 29.3 to 31.2 mg/100g for whole seeds of soy bean and faba bean respectively. The phenolic content varied with these studies and it might be due to genetic, agrotechnical processes and environmental conditions.
Oxalates
Table 4.3 showed oxalates content of legume based ingredients. The highest amount of oxalates found in kidney beans (0.91mg/100g), followed by Bengal gram dhal (0.71mg/100g), bengal gram whole (0.47 mg/100g) and black gram (0.40 mg/100g), chick peas (0.24 mg/100g) respectively.
Nutritional evaluation of legume-based traditional food recipes
As presented in Table 4.4 the moisture content of Kadhi was highest (38.43 %) followed by Khatta (35.77 %), Rajmash madra (28.60%), Mukund badi madra (27.88%), Matar paneer (26.72%), Pakodu (23.31%), Chana dal (21.70%), Taliye maah (20.11) and Chana madra (18.63%), Bhalla had the lowest moisture content(15.40%). Crude fiber values for Rajmash madra, Chana madra,Matar paneer,Khatta,Chana dal,Mukund badi madra, Taliye maah, Kadhi, and Pakodu was (5.92%), (5.14), (4.17), (3.17%), (2.23), (2.11%), (1.88%), (1.16%) and (1.13%) respectively. Crude fat was highest in Mukund badi madra 22.17 per cent followed by Matar paneer 21.75 per cent , Kadhi 20.17 per cent, Taliye maah 16.82 per cent, Chana madra 15.18 per cent, Pakodu 13.35 per cent , Khatta 12.46 per cent, Bhalla 12.18 per cent, Rajmash madra 11.04 per cent and Chana dal 10.92 per cent. There was loss in protein content due to pressure cooking . Same results were reported by tyagi et al (2015).
Crude protein washighest in Pakodu (27.44%) followed by Rajmah madra (26.89%), Mukund badi madra (25.52%), Taliye maah (24.53%), Bhalla (23.46%), Chana madra (21.70%), Chana dal (21.63%), Khatta (18.20%), Matar paneer (12.12%) and kadhi (7.10%). Ash content was highest in Bhalla (8.47%) followed by Pakodu (8.13%), Rajmash madra (4.42%), Chana madra (4.27%), Khatta (4.23%), Taliye maah (3.52%), Mukund badi madra (2.75%), Kadhi (1.13%) and Matar paneer (0.94%). Total carbohydrates were highest inChana Dal followed by Bhalla, Chana madraTaliye maah,Kadhi, Khatta, Rajmash madra, Pakodu, Mukund badi madra, and Matar paneer whereas, the corresponding values were (40.25%), (38.53%), (35.07%),(33.13%) ,(32.02%), 26.17%),(23.12%), (22.63%), (22.56%) and (22.56%) respectively. Kalra et al. (1998) analyzed Mongra which is a Bengal gram based recipe and reported that the moisture content ranged between 0.18 to 6.9 per cent, protein content between 15.16 to 21.15 per cent and ether extractive between 37.13 to 61.33per cent.