Editing Macrotyloma uniflorum (section)

== Nutrition ==
[[File:Sa-horsegram.jpg|thumb|Horse gram seeds]]
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 [[legume]]s. 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 acid]]s, namely, [[3,4-Dihydroxybenzoic acid|3,4-dihydroxybenzoic]], [[4-Hydroxybenzoic acid|4-hydroxybenzoic]], [[vanillic acid|vanillic]], [[caffeic acid|caffeic]], [[p-Coumaric acid|''p''-coumaric]], [[ferulic acid|ferulic]], [[syringic acid|syringic]] and [[sinapic acid|sinapic]] acids. Though both require prolonged cooking, a soak solution (1.5% [[Sodium bicarbonate|NaHCO<sub>3</sub>]] + 0.5% [[Sodium carbonate|{{chem|Na|2|CO|3}}]] + 0.75% [[citric acid]]) has been shown to reduce cooking time and improve protein quality.<ref>{{Cite journal |date= 1985|title=Objectives |url=http://www.tandfonline.com/doi/abs/10.1080/10408398509527416 |journal=C R C Critical Reviews in Food Science and Nutrition |language=en |volume=22 |issue=4 |pages=1–26 |doi=10.1080/10408398509527416 |pmid=3899515 |issn=0099-0248 |last1=Kadam |first1=S. S. |last2=Salunkhe |first2=D. K. |url-access=subscription }}</ref>

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&nbsp;mg), [[phosphorus]] (311&nbsp;mg), [[iron]] (6.77&nbsp;mg) and [[calorie]]s (321 kcal) as well as vitamins like [[thiamine]] (0.4&nbsp;mg), [[riboflavin]] (0.2&nbsp;mg) and [[Vitamin B3|niacin]] (1.5&nbsp;mg) per 100 grams of dry matter. The nutritional content is partly dependent on soil conditions and the weather. The less appealing taste has led it to be not commonly eaten.<ref name="nut-remed-hg">{{cite journal |last1=Bhartiya |first1=A. |last2=Aditya |first2=J. P. |last3=Kant |first3=L. |year=2015 |title=Nutritional and Remedial Potential of an Underutilized Food Legume Horsegram (''Macrotyloma uniflorum''): A Review |journal = The Journal of Animal and Plant Sciences | volume=25 | issue=4 | pages=908–920 | issn=1018-7081}}</ref>

The carbohydrate-fraction of horse gram flour consists of [[Oligosaccharide|oligo-saccharides]] and [[starch]]es. 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 (anatomy)|colon]] by the microflora. The latter ones, called [[resistant starch]]es, account for 43.4% of the carbohydrate content of horse gram flour. Oligo-saccharides such as [[raffinose]] and [[stachyose]] contribute to digestion difficulties. The fermentation in the colon often may lead to [[flatulence]] and [[diarrhoea]], given the high concentration of both, resistant starches and oligo-saccharides, for horse gram longer cooking times, and other treatments are needed.<ref name="Prasad2015"/>
Enzymatic treatments with [[xylanase]] has the goal to improve the functional and expansive properties of horse gram seeds in order to facilitate the use as an ingredient in the food industry. By following a [[Flash pasteurization|high temperature short time (HTST)]] treatment, the content of [[phytic acid]], [[tannin]]s and [[Protease inhibitor (biology)|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.<ref>{{Cite journal |last1=Sreerama |first1=Yadahally N. |last2=Sasikala |first2=Vadakkoot B. |last3=Pratape |first3=Vishwas M. |date=2008-06-01 |title=Nutritional implications and flour functionality of popped/expanded horse gram |url=https://www.sciencedirect.com/science/article/pii/S0308814607012150 |journal=Food Chemistry |volume=108 |issue=3 |pages=891–899 |doi=10.1016/j.foodchem.2007.11.055 |pmid=26065750 |issn=0308-8146|url-access=subscription }}</ref>