User:Andrapodon/sandbox

I refer to the already existing entry on wikipedia, it is shown below in italic.

''Horse gram and moth bean are legumes of the tropics and subtropics, grown mostly under dry-land agriculture. The chemical composition is comparable with more commonly cultivated legumes. Like other legumes, these are deficient in methionine and tryptophan, though horse gram is an excellent source of iron and molybdenum. Comparatively, horse gram seeds have higher trypsin inhibitor and hemagglutinin activities and natural phenols than most bean seeds. Natural phenols are mostly phenolic acids, namely, 3,4-dihydroxybenzoic, 4-hydroxybenzoic, vanillic, caffeic, p-coumaric, ferulic, syringic and sinapic acids. Though both require prolonged cooking, a soak solution (1.5% NaHCO3 + 0.5% Na 2CO 3 + 0.75% citric acid) has been shown to reduce cooking time and improve protein quality. Moth bean is mostly consumed as dhal or sprouts.[citation needed]

Horse gram seed contains carbohydrate (57.2% w/w), protein (22% w/w), dietary fiber (5.3% w/w), fat (0.50% w/w), calcium (287 mg), phosphorus (311 mg), iron (6.77 mg) and calories (321 kcal) as well as vitamins like thiamine (0.4 mg), riboflavin (0.2 mg) and niacin (1.5 mg) per 100 grams of dry matter. Its nutritional content is partly dependent on soil conditions and the weather. Its less appealing taste has led it to be not commonly eaten.[6] ''

Nutrition
The Carbohydrate-fraction of horsegram-flour consists of olgico-saccharides and starches. The starches can be divided in terms of digestability in those, that can be digested and uptaken in the small intestine, and those, that partly will fermented in the colon by the microflora. The latter ones, called resistant starches account for 43.4% of the carbohydrate content of horsegram-flour. Oligo-Saccharides such as Raffinose and Stachyose contribute difficulties in digestion. The fermentation in the colon often may lead to flatulence and diarrhoea, given the high concentration of both resistant starches and oligo-saccharides horsegram longer cooking times, and other treatments are needed. Enzymatic treatments with Xylanase with the goal to improve the functional and expansive properties of horsegram-seeds in order to facilitate the use as an ingredient of the food industry. By a following high temperature short time (HTST) treatment, the content of phytic acid, tannins and protease-inhibitors could be reduced by 46%, 61% and 92% respectively. The flour resulting from this treatment had higher water- and oil-absorption capabilities. Those improvements in digestibility and processibility could make horsegram an interesting protein- and flour source for the food industry.