Proximate analysis and its comparison after extraction of crude Saponin/Aescin different treated flour of Indian horse chestnut (Aesculus indica)

Abstract

Indian Horse Chestnut (Aesculus indica) seeds were processed by the different treatments for the extraction or removal of crude Saponin/Aescin for its edible quality. The seeds were treated in various way viz. Percolator/ cold extraction (T1), Roasted (T2), Soxhlet (T3), Microwave cooking whole seed (MW), Microwave cooking crush seed (MC), Pressure cooking(PW), 10 minute whole seed boiling (B1W), 20 minute whole seed boiling (B2W), 30 minute whole seed boiling (B3W), 10 minute crush seed boiling (B1C), 20 minute crush seed boiling (B2C), and 30 minute crush seed boiling (B3C). After the extraction of crude Saponin/Aescin from the seeds, the flour was analyzed for its proximate composition and compared with fresh sample and processed flour or tatwakhar. Apart from the highest value in fresh sample, the moisture content (5.45 per cent) in T2 sample was on the uppermost. The protein percent (6.13) was found highest in B1W treatment looking after fresh one. Most of the fat percent were ranges from 1.30-1.66 which is almost similar in different treatment whereas the fresh sample has highest value. Ash content (3.42 %) was found highest in the treatment (MW) subsequent to fresh sample. The total carbohydrate percentage was found highest in (T3) sample i.e. 89.09. There was no fibre present in the seeds of Aesculus indica. That’s why it was not included in the calculation of proximate analysis.