MODIFIED GUAR SEED GERM AND A METHOD FOR PREPARATION
THEREOF
Field of Invention
[001] The present embodiment relates to modified guar seed germ and a method for preparation thereof. More particularly, the present invention relates to highly nutritious guar seed germ rid of irritable smell and a method for preparation thereof.
Background of the Invention
[002] Guar seed germ or cluster bean germ, is an annual legume and the source of guar gum. The ground endospem of guar beans is called guar gum. Guar seeds are de-husked and milled to obtain guar gum. Guar seed is the final farm produce of guar crop. After 90-120 days, guar attains maturity and the color changes to yellow. Guar is collected and seeds are separated from pod with the help of machine. Guar seed can be stored in natural climatic condition for about two years.
[003] Guar seeds have three parts seed coat-hull, endosperm and germ. Guar split is used for various industrial applications for eventual us,e and churi, korma are the by¬products from guar seed extracts, used as cattle feed. Guar germ or korma protein can be derived from vegan source as it is derived from guar seed. It contains all the 20 Amino Acids including 9 essential amino acid and three branched chain amino acid (BCAA). There are other sources of vegan protein such as Soy, pea, Rice, wheat gluten protein (Seitan), lentils, chickpeas, Hemp seed, oatmeal, chia seed and nuts. Such sources contain naturally up to 45-48% proteins whereas raw pure guar germ contains 60% complete protein without any fortification. Guar seed germ may be referred to as guar germ hereinafter.
[004] Despite of the high protein content of the guar seed germ, the guar germ may have side effects for consumption. For example, foul smell and bitter taste of the guar germ. In addition, the guar germ has some antinutritional factors such as trypsin inhibitory activity, phytate, tannin, saponin, saturated fats, etc. The guar germ may also be unfit for consumption, such as bloating, belching and flatulence when consumed by humans.

[005] There are various attempts to modify the guar germ having increased nutritional content and be deprived of the aforesaid side effects. For example, Crude oil can be extracted from the guar cotyledon to reduce itching and partly irritable smell. Subsequently, heat can be combined at a specific temperature and also at specific intervals.
[006] Rigorous washing of the guar germ at a specific temperature can bring down the foul smell to almost negligible, however not completely removed. In some instances, moist roasting at a specific temperature is performed in the roasting ovens to increase nutritional value of the guar germs. However, toxic enzymes and molds can be slowed by the moist roasting process that can be poisonous for human beings, though the moist roasting enhances the digestibility. In some other instances, the nutritional values of the guar germ granules may get reduced when such granules are cooked directly in dried form. As the granules get heated, outer layer thereof weakens, leading to reduction of protein and dietary fiber density thereof. But moist and semi-dry roasting at a controlled temperature helps in limiting the damage and at the same time, just softens the granules and subsequent resultant proteinaceous flour by making it edible for human consumption.
[007] There exists a need to make guar germ rid of all the aforesaid side effects.
[008] Therefore, there exists a need for a modified guar germ having at least 65% of complete protein and which is deprived of all the side effects such as anti-nutritional factors, irritable and unpleasant smell, bitter taste, and so on.
Summary of the Invention
[009] Accordingly, in an embodiment of the present invention, a method to obtain guar germ rich in protein, the method comprising defatting guar germ, heating defatted guar germ at 110-140 °C for 30 to 45 mins, washing the heated defatted guar germ with baking soda to obtain washed guar germ, adding a masking agent to the washed guar germ and heating at 60-90 °C for 20 to 40 mins to obtain pre-treated guar germ and washing the pre-treated guar germ.

[0010] According to a further embodiment, the present invention provides guar germ comprising at least 65% guar germ protein.
[0011] Preferably, the guar germ comprises between 65-85% guar germ protein.
[0012] According to another embodiment of the present invention, guar germ is used in the food industry.
Description of the Invention
[0013] Reference will now be made in detail to the preferred embodiments, examples of which are illustrated in the accompanying drawings.
[0014] In the following description, numerous specific details are set forth in order to provide a thorough understanding of the invention. However, it will be understood by those or ordinary skill in the art that the invention may be practiced without these specific details. In other instances, well known methods, procedures and/or components have not been described in detail so as not to obscure the present embodiment.
[0015] As mentioned, there is a need for a modified guar seed germ having at least 65% of protein and devoid of bitter taste and unpleasant smell. The guar seed germ may be referred to as guar germ hereinafter.
[0016] In some embodiments, the guar germ may be devoid of anti-nutritional factors such
as but are not limited to tannin, saponin, trypsin inhibitor activity and phytic acid. [0017] In other embodiments, the guar germ may have high nitrogen solubility.
[0018] In some embodiments, the guar germ may have other improved properties such as but are not limited to increased water and oil absorption capacity, reduced emulsifying properties, ability to produce stabilized foams, increased lightness, and so on.

[0019] Accordingly, in an embodiment of the present invention, a method to obtain guar germ rich in protein, the method comprising defatting guar germ, heating defatted guar germ at 110-140 °C for 30 to 45 mins, washing the heated defatted guar germ with baking soda to obtain washed guar germ, adding a masking agent to the washed guar germ and heating at 60-90 °C for 20 to 40 mins to obtain pre-treated guar germ and washing the pre-treated guar germ.
[0020] According to an embodiment of the present invention, defatting is done using a Soxhlet extractor. However, any method of defatting can be used and is completely within the scope of the invention.
[0021] According to an exemplary embodiment, defatting is done using a Soxhlet GMP extractor.
[0022] According to an embodiment, the undesired characteristics such as- trypsin inhibitory activity, phytate, tannin and saponin contents undergo neutralization by soaking in tepid water, thereafter washing at substantial temperature.
[0023] De-fatting the guar germ reduces more than 90% irritating effect and rancidity which may cause during storage. The added advantage of de-fatting, prolongs the expiry times of the product. Induced oxidation and aging reduces the foul smell to a great extent.
[0024] According to another embodiment, it is preferable to obtain 0.5% of defatted guar gum.
[0025] According to an embodiment, the amount of the baking soda is 0.1-1% of guar germ.
[0026] Washing the guar germ with baking soda reduces the unpleasant smell in guar germ, thereby reducing the beany smell of guar germ to almost negligible. Any other agent apart from baking soda can be used and is within the purview of the present invention.

[0027] According to yet another embodiment, the masking agent is oat meal. A masking agent is added to mask the unpleasant smell and turn it into favourable smell.
[0028] According to another embodiment, the washed guar germ is heated at 70 °C.
[0029] According to yet another embodiment, the washed guar germ is heated at 80 °C.
[0030] According to an aspect of the invention, the purified guar germ comprises between 65%-85% protein.
[0031] According to a further embodiment, the present invention provides guar germ comprising at least 65% guar germ protein.
[0032] Preferably, the guar germ comprises between 65-85% guar germ protein.
[0033] According to another embodiment of the present invention, guar germ is used in the food industry. Other uses of guar germ may be known to a person skilled in the art. Other uses of guar germ obtained by the present invention are completely within the purview and scope of the present invention.
Examples
Example 1
[0034] This example describes the techniques used to analyse the contents of guar germ.
A) Proximate composition analysis -
Moisture, ash, fat, dietary fibre and crude fibre contents of the guar germs were determined by the standard methods. Protein content of the guar germ was determined by the automatic Kjeldahl method, using the Kjeldahl digester and distillation unit. The soluble and in-soluble dietary fibre contents are expressed as the weight difference, using moisture, ash, crude fibre, fat and crude protein contents. All the analyses were done in quadruplicate and the final values are expressed as their means.
B) Antinutritional factors -

The method includes determining anti-nutritional activity such as trypsin inhibitor activity using a method that is already known in the art, for example, Smith, Van Megen, Twaalfhoven and Hitchcock, using BAPNA (benzoyl-DL-arginine-p-nitroanilide) as substrate.
Example 2
[0035] Guar germ contains only a very small amount (1.7mg/g) of trypsin inhibitors. Trypsin inhibiting activities were eliminated at autoclaving temperature for 15 minutes and also the reduction of saponins, tannins and phytate were induced by tepid water soaking treatments and the results were significant. Soaking for specific periods, eliminated more than 85% adverse effects of these contaminants.
[0036] Finally, the end moist and semi-moist roasting at specific controlled temperatures at different intervals eliminate each of the antinutritional contaminants from the guar germ.
Example 3
[0037] Crude guar korma was tested in a laboratory and the following Test Results were obtained:
Table 1. CRUDE GUAR KORMA PROFILING

Sr.No. Test Parameters UOM Method Results
1 Fat % AOAC 922.06 13.83
2 Total Ash % IS 10502 4.73
3 Total Dietary Fibre % AOAC 991.43 14.15
4 Insoluble dietary fiber % AOAC 991.43 10.65
5 Soluble dietary fiber % AOAC 991.43 3.10
6 Crude Fibre % IS10226(PART1)-1982 0.48
7 Protein % IS: 7219-1973 60.37
8 Protein Solubility % Manual of 92.77

quality analysis for Soyabean product in the feed industry
9 Tannin % Handbook of Analysis and quality control for fruit and vegetable products by Ranganna 0.62
10 Saponins % In House Validated Method 6.46
11 Trypsin inhibitor activity TIU/g AOCS Official Method Ba 12.75 2150.5
12 Phytate % JAOAC Method <0.1
Table 2. CRUDE GUAR KORMA AMINO ACID PROFILING

Sr.No. Test Parameters UOM Method Results
13 Aspartic + ASN % Waters Aminoacids 6.500
14 Serine % Waters Aminoacids 2.710
15 Glutamic + GLN % Waters Aminoacids 14.160
16 Glycine % Waters Aminoacids 3.300
17 Histidine % Waters Aminoacids 1.690
18 Arginine % Waters Aminoacids 8.980
19 Threonine % Waters Aminoacids 1.900
20 Alanine % Waters Aminoacids 2.500
21 Proline % Waters Aminoacids 2.360
22 Cystine % Waters Aminoacids <0.100

23 Tyrosine % Waters Aminoacids 2.270
24 Valine % Waters Aminoacids 2.550
25 Methionine % Waters Aminoacids <0.100
26 Lysine % Waters Aminoacids 2.480
27 Isoleucine % Waters Aminoacids 2.040
28 Leucine % Waters Aminoacids 3.590
29 Phenylalanine % Waters Aminoacids 2.580
30 Tryptophan % Official Journal of the European Communities ( Commission Directive 200/45/EC) 0.740
31 Total Amino acid Fatty Acid Profiling % Waters Aminoacids 60.37
32 Saturated Fatty Acids g/100g SOP NO: 06/04 3.44
[0038] The protein content of crude (untreated) guar germ was found to be 60.37. Example 4
[0039] Purified guar korma (Protein rich guar germ) obtained by the present invention was tested in a laboratory and the following Test Results were obtained:
Table 3. PURIFIED GUAR KORMA PROFILING

Sr.No. Test Parameters UOM Method Results
1 Fat % AOAC 922.06 4.07
2 Total Ash % IS 10502 4.22
3 Total Dietary Fibre % AOAC 991.43 9.0
4 Insoluble dietary fiber % AOAC 991.43 6.85
5 Soluble dietary fiber % AOAC 991.43 1.9
6 Crude Fibre % IS10226(PART1)-1982 0.43

7 Protein % IS: 7219-1973 77.60
8 Protein Solubility % Manual of quality analysis for Soyabean product in the feed industry 84.64
9 Tannin % Handbook of Analysis and quality control for fruit and vegetable products by Ranganna 0.22
10 Saponins % In House Validated Method 2.48
11 Trypsin inhibitor activity TIU/g AOCS Official Method Ba 12.75 1168.1
12 Phytate % JAOAC Method <0.1
Table 4. PURIFIED GUAR KORMA AMINO ACID PROFILING

Sr.No. Test Parameters UOM Method Results
13 Serine % Waters Aminoacids 3.60
14 Glycine % Waters Aminoacids 4.07
15 Histidine % Waters Aminoacids 1.99
16 Arginine % Waters Aminoacids 11.99
17 Threonine % Waters Aminoacids 2.45
18 Alanine % Waters Aminoacids 3.43
19 Proline % Waters Aminoacids 3.10
20 Cystine % Waters Aminoacids <0.10

21 Tyrosine % Waters Aminoacids 2.44
22 Valine % Waters Aminoacids 3.60
23 Methionine % Waters Aminoacids <0.10
24 Lysine % Waters Aminoacids 2.55
25 Isoleucine % Waters Aminoacids 2.64
26 Leucine % Waters Aminoacids 4.71
27 Phenylalanine % Waters Aminoacids 3.23
28 Tryptophan % Official Journal of the European Communities ( Commission Directive 200/45/EC) 0.83
29 Aspartic Acid % Waters Aminoacids 8.38
30 Total Amino Acid % Waters Aminoacids 77.60
31 Glutamic Acid Fatty Acid Profiling % Waters Aminoacids 18.04
32 Saturated Fatty Acids g/100g SOP NO: 06/04 1.07
[0040] From examples 3 and 4 above, the purified guar germ of the present invention was found to have 77.60% of total protein. The amino acid content of all the essential amino acids was found to have increased substantially.
[0041] Similarly, tannins, saponins, trypsin inhibitor activity were found to have reduced substantially.
[0042] Thus, the present invention provides a guar germ fit for human consumption that contains all the 20 amino acids that include 9 essential amino acids. It is completely detoxified by employing all the processes as described. The product is also suitable for other industries such as pharmaceuticals and nutraceuticals.

[0043] As will be readily apparent to those skilled in the art, the present embodiment may easily be produced in other specific forms without departing from its essential characteristics. The present embodiments are, therefore, to be considered as merely illustrative and not restrictive, the scope of the invention being indicated by the claims rather than the foregoing description, and all changes which come within therefore intended to be embraced therein.

Claims:
1. A method to obtain guar germ rich in protein, the method comprising:
defatting guar germ;
heating defatted guar germ at 110-140 °C for 30 to 45 mins;
washing the heated defatted guar germ with baking soda to obtain washed guar
germ;
adding a masking agent to the washed guar germ and heating at 60-90 °C for 20 to
40 mins to obtain pre-treated guar germ; and
washing the pre-treated guar germ.
2. The method as claimed in claim 1, wherein defatting is done using a Soxhlet extractor.
3. The method as claimed in claim 1, wherein the amount of the baking soda is 0.1-1% of guar germ.
4. The method as claimed in claim 1, wherein the masking agent is oat meal.
5. The method as claimed in claim 1, wherein the washed guar germ is heated at 70 °C.
6. The method as claimed in claim 1, wherein the washed guar germ is heated at 80 °C.
7. The method as claimed in claim 1, wherein the guar germ comprises between 65%-85% protein.
8. Guar germ comprising at least 65% protein obtained by the process as claimed in any one of claims 1-6.
9. Guar germ as claimed in claim 8, comprising 65% to 85% protein.

10. Use of guar germ as claimed in any one of claims 8 and 9 in the food industry.