[01] Amir A. Eldirany, Department of Nutrition and Food Technology, Faculty of Science and Technology, Omdurman Islamic University, Omdurman, Sudan. [02] Azhari A. M. Nour, Department of Nutrition and Food Technology, Faculty of Science and Technology, Omdurman Islamic University, Omdurman, Sudan, Now, Albaha University, FAMS, Albaha City, Saudi Arabia KSA. [03] Khadir I. 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] Amir M. Mohamed, Department of Nutrition and Food Technology, Faculty of Science and Technology, Omdurman Islamic University, Omdurman, Sudan. [06] Mohamed A. E. M. Ibrahim, Faculty of Public and Environmental Health, University of Khartoum, Sudan, Now, Albaha University, FAMS, Albaha City, Saudi Arabia KSA.

The objective of this work was to study the physicochemical properties of four new guar genotypes (GM5, GM6, GM9 and GM34) collected from the experimental farm, University of Khartoum- Shambat. Proximate composition, Tannin content, One thousand Kernel weight, Hectoliter weight, seeds components and hard seeds percentage were carried out for the guar seeds. Result obtained showed that genotypes GM5 and GM34 significantly (P≤0.05) had a highest value of 1000-kernel weight compared to the genotypes GM6 and GM9. Genotype GM5 gave the significant (P≤0.05) lowest percentage for hard seeds (11.67%) fallowed by GM34 (17.67%) and GM6 (20.67%), while the genotype GM9 gave the highest value (24.33%). Proximate analysis of guar seeds showed that the genotype GM6 had a significant (P≤0.05) highest protein content (42.8%), while the genotype GM34 gave the lowest value, and also Genotype GM34 gave a significant (P≤0.05) highest value for ash content (5.54%), while carbohydrate (gum content) of GM5 gave significant (P≤0.05) highest value (38.58%) fallowed by GM9 and GM34, but the genotype GM6 gave a significant (P≤0.05) lowest value of carbohydrate (gum) content (30.26%). Tannin content was significantly (P≤0.05) lower in GM5 (0.030%) The GM5 and GM6 were ranked as the better genotypes in physicochemical properties.

Genotype, Hectoliter, Guar Seeds, Kernel, Tannin, Hard Seeds, Physicochemical

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