Food Science and Nutrition Technology

The objective of this work was to study the quality of guar and guar gum produced in Sindh, Pakistan. Fresh guar, guar seeds and guar gum made in laboratory was analyzed for that purpose. For comparison purpose, analytical grade guar gum and industrial guar gum (prepared from guar split) was also studied. Results of proximate composition of guar seed revealed that it is mainly composed of Nitrogen free extract (45.7%) followed by protein (29.6%), moisture (12.4%), crude fiber (8.9%), ash (2.05%) and fat (1.30%). In contrast fresh guar had higher amount of moisture (36%)followed by Nitrogen free extract (23.2%), protein (15.9%), crude fiber (15.6), ash (5.97%) and fat (3.5%). while guar gum had highest nitrogen free extract (82.4%) as compared to fresh guar and seed. Tannin content was found in the range of 0.014-0.44%in fresh guar, its seedsand gum. Furthermore, galactomannan content was found higher (85.6%) in Analytical grade guar gum followed by Lab made (80%) and industrial made guar gum (77.9%). Mannose to Galactose ratio was quantified using gas chromatography in guar gum and was found to be 1.9:1.Hence guar produced in Pakistan are of good quality for human consumption and the guar gum produced from locally grown guar is of food quality as per EU standard and can be explored for commercial applications.