Development of potato and guar bean vegetable and raita using fresh guar (Cyamopsis tetragonoloba) pods
DOI:
https://doi.org/10.59797/jfl.v24i3.1276Keywords:
Cyamopsis tetragonoloba, Guar, Guar vegetable, RaitaAbstract
Pods of two guar varieties ‘FS 277’ and ‘PNB’ were picked up at 45 and 60 days after sowing as a single lot and were used for preparing potato-guar vegetable and raita. The protein, crude fiber and total mineral contents were significantly high when compared to the control (without guar pods). The potato-guar vegetable prepared from the grain type cultivar ‘FS 277’ contained significantly higher crude protein, ash, fat and crude fiber than the vegetable prepared from the genotype ‘PNB’. Raita having guar pods of both the varieties irrespective of stage of maturity had similar moisture contents but had more protein and crude fiber than the control. Therefore, by optimizing the right pod picking stage for preparing guar products, maximum nutritional benefit can be obtained from this crop.
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