Kheto, AnkanChaudhari, AditiManikpuri, SakshiSehrawat, RachnaGul, KhalidKumar, LokeshKhan, Khursheed Alam2024-11-292024-11-132024-12-012024-11-110023-6438N0S3E (isidoc)https://hdl.handle.net/10182/17882The study aimed to understand how varying the amplitude (25, 50, and 75%) and duration (15, and 30 min) of ultrasonic (US) pretreatment affected the soaking kinetics, nutritional, anti-nutritional factors (ANFs), in-vitro protein digestibility, and functional properties of guar seeds (GS). The GS required ∼1080 min to hydrate and absorbed ∼4.66 times higher moisture content. The US pretreatment reduced ∼55.55% of soaking duration compared to control. Soluble protein and fat content was significantly (p < 0.05) varied with US-treatment conditions. The water absorption capacity and foaming capacity of GSF samples gradually improved. Expect 75% amplitude, bioactive compounds in GSF begin to rise with longer duration and amplitude than control. Noticeable reduction of ANFs was observed in US-pretreated soaked GSF samples. As observed from FTIR and XRD analysis, US pretreatment might have reorganized structure orientation. Meanwhile, in-vitro protein digestibility gradually increased with US amplitude and duration. From multivariant analysis, 75% amplitude-15 min of US pretreatment may be a better option for shorter soaking time, and lesser ANFs. Therefore, US pretreatment could be helpful in increasing the protein extraction yield of GS. Furthermore, US-pretreated soaked GS might be useful to formulate bakery items.10 pagesen© 2024 The Authors. Published by Elsevier Ltd.anti-nutritional factorsguar seedsin-vitro protein digestibilitymultivariate analysissoakingultrasoundJournal Article10.1016/j.lwt.2024.1170461096-1127ANZSRC::470205 Cultural studies of agriculture, food and wineANZSRC::300805 Oenology and viticultureANZSRC::300607 Food technologyANZSRC::3006 Food sciencesANZSRC::3210 Nutrition and dieteticsANZSRC::4004 Chemical engineeringhttps://creativecommons.org/licenses/by/4.0/Attribution