Abstract

• Poonyigyi is one of the curries in Myanmar meal. Poonyigyi has been produced in Bagan-NyaungU, Salay and Myingyan Environs. Poonyigyi can be produced by fermentation of various cooked beans. Beans were an important source of protein. Horse gram beans are grown mostly in Myingyan, NyaungU, Taungtha and Pakokku townships. The edible seeds are highly nutritious and are used for numerous culinary purposes and some medicinal uses. In the present work, poonyigyis was prepared from horse gram beans by cooking and fermentation. The effect of cooking, fermentation time, amount of salt and volume of water on the nutritional value of prepared poonyigyi such as carbohydrate, protein, fiber and ash contents were determined. Elemental compositions of beans, poonyigyi and beans residue were analyzed by EDXRF. Changes in physico-chemical properties of poonyigyi during storage were also studied. According to the results of chemical analysis, for (100)g of horse gram beans, 6L of water, cooking temperature 100oC for 5 hours (before fermentation), 12 hour fermentation time and 0.2g of salt were suitable for the preparation of poonyigyi. It can also study that prepared and commercial poonyigyi samples are close in organoleptic properties but prepared poonyigyi had higher nutritional value than that of commercial product.