A review of Guar seeds (Cyamopsis tetragonoloba) processing and its potential utilization

Food Science and Technology

Abstract: India is the largest producer of Guar, contributing 80% of global production annually. Cluster bean (Cyamopsis tetragonoloba) commonly known as Guar is native to India and has been used traditionally as vegetables, cattle food, and green fodder in agriculture. Guar seeds consist of three parts; seed coat or hull, endosperm, and germ. Hull consists of (14-20%) of guar seed by weight, endosperm (35-45%), and germ (43-47%) (Srinivasan., 2020). The endosperm contains a natural polysaccharide named guar gum and is non-toxic, eco-friendly, and easily available. The polysaccharide is mainly composed of galactose and mannose unit that provide gelling effect to the gum. Guar lipids are a rich source of antioxidants, used as a stabilizer, and help to increase the shelf life of oils and fats. It is known for its potential in various industries such as food, textile, bakery, and dairy, pharmaceuticals, cosmetics, miming, oil drilling, and explosive industry (Mudgil, et al., 2014). Guar gum acts as gelling, binding, ice crystal inhibitor, and thickening agent in the beverages industry. Guar seeds contain chlorogenic acid, gallotannins, and gallic acids as phenols. The sterols present in guar seeds are sitosterol, campesterol, brassicasterol, and cholesterols. (Thombare, et al., 2016) Cyamopsis tetragonoloba is well known medicinal plant useful in lowering low-density lipoproteins and improving heart health. It is rich in folic acid and iron content which helps to increase hemoglobin production and oxygen binding to blood. Cluster beans contain a good amount of calcium and phosphorous, which improves bone health. Anticancer, and antimycoplasmal activities are found in Guar seeds.

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