Proximate Composition, Antinutritional Factors and Protein Fractions of Guar Gum Seeds as Influenced by Processing Treatments

The proximate composition, antinutritional factors and protein fractions of guar seeds were studied before and after autoclaving, soaking followed by dehulling and germination treatments. Chemical composition was varied between the treatments. Soaking of seeds followed by dehulling significantly increase protein content to 67.8%. Germination of seeds increased tannin and phytic acid content of the seeds. Polyphenols were fluctuating during processing. Albumin fraction of the seeds was decreased; prolamin and globulin were fluctuated during processing while glutelin was greatly increased.