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Quality Assessment of Guar Gum (Endosperm) of Guar (Cyamopsis tetragonoloba)

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Author Affiliations

  • 1Department of Biochemistry and Molecular Biology, Faculty of Science and Technology, Al Neelain University, SUDAN
  • 2 Department of Agronomy, Faculty of Agriculture, University of Khartoum, SUDAN

Int. Res. J. Biological Sci., Volume 1, Issue (1), Pages 67-70, May,10 (2012)

Abstract

This experiment was conducted in lLab. of Department of Biochemistry and Food Science Faculty of Agriculture, University of Khartoum, Sudan. Six guar genotypes were used for this study The results revealed chemical compositions of endosperm of the guar seed are as : 4.8-8.7 % moisture, 3.5-5.5 % protein, 0.5-0.9 % fat, 0.5- 1.3 % ash, 1.4- 2.0 .% fiber and 83.3-87.5% carbohydrates. While physical characters are:1.2337 refractive indices, 0.20-0.47 relative viscosity (H2O as solvent),0.37-.56 relative viscosity (4% NaCl as solvent), 5.0-7.0 pH, 0.035-.0.050 optical density and +28 to +76 specific rotation ash compositions of endosperm are potassium: 57 – 79 mg/Kg, sodium 242 – 755 mg/Kg, calcium 11 – 24 mg/Kg, iron 49 –287 mg/Kg, magnesium 0.2 – 0.09% and phosphorus 15 - 22 % . The total available carbohydrates as mannose and galactose were ranged 67-73% and 28-33%, respectively. Ratio of mannose to galactose is 2:1.

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