Preparation of Indian Horse Chestnut Flour

The selected seeds were manually peeled, and the kernels were cut into two halves and then sliced using a vegetable slicer. The slices were blanched for 15 min and then soaked in water for 56 h followed by continuous washing and changing the water after every 2 h till the lather or foam comes down to remove the anti-nutritional factors (24). The slices were dried in a single layer in a tray drier (MFG, SSI-103C, Sood Steel Industries, India) at 60°C followed by cooling at room temperature and then fed to a laboratory grinder to obtain flour, which was passed through 60 mesh sieves.