[01] Amir A. Eldirany, Department of Nutrition and Food Technology, Faculty of Science and Technology, Omdurman Islamic University, Omdurman, Sudan. [02] Azhari A. Mohamed Nour, Department of Nutrition and Food Technology, Faculty of Science and Technology, Omdurman Islamic University, Omdurman, Sudan. [03] Khadir E. Khadir, Department of food science &Technology, Faculty of Agriculture, Omdurman Islamic University, Omdurman, Sudan. [04] Khalid A. Gadeen, Department of Nutrition and Food Technology, Faculty of Science and Technology, Omdurman Islamic University, Omdurman, Sudan. [05] Mohamed AE. M. Ibrahim, Faculty of Public and Environmental Health, University of Khartoum, Sudan, Now, Albaha University, FAMS, Albaha City, Saudi Arabia.

The objective of this work was to study the physicochemical and functional properties of guar gum extracted from four new genotypes of guar seeds (GM5, GM6, GM9 and GM34) collected from the experimental farm of University of Khartoum- Shambat .The physical characteristics and chemical composition were investigated for the gum extracted from the guar seeds, water holding capacity, emulsifying stability and foaming properties were also determined for the gum. Results obtained showed that the chemical composition of guar gum confirm insignificant (P≥0.05) variation in protein and carbohydrate content among all genotypes. Minerals content (macro elements) of guar gum were 0.0075-0.020%, 0.019-0.024%, 0.20 - 0.30%, 0.020 – 0.035% and 0.060 – 0.09% for P, Na, K, Ca and Mg, respectively .While (micro elements) (mg/kg) were 17.74-43.5, 3.7- 27.4 and 0.19-0.54% for Fe, Zn, Pb, respectively. The results of functional properties of guar gum tested revealed that GM34 had significantly (P≤0.05) lowest value of pH and optical density, and GM6 genotype had significantly (P≤0.05) the lowest value of viscosity (0.11 cps). Genotype GM5 and GM6 gives significant (P≤0.05) highest values of solubility compare with the values given by genotype GM34 and GM9. Investigation revealed that Water Holding Capacity (WHC) followed GM34 88.97%, GM5 81.67%, GM9 79.02% and GM6 58.84%. Also results revealed insignificant (P≥0.05) variation in foaming properties values for all genotypes under study. Generally the genotype GM34 had the best functional properties of guar gum. The genetic variations have affected the chemical composition, physical and functional properties of guar gum. The Foaming Capacity (FC) is not high, but the values of foam stability (FS) were highest of guar gum.

Guar Gum, Genotypes, Optical Density, Water Holding Capacity, Emulsifying Stability, Foaming Properties and Elements

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