Effect of Germination on Nutritional Composition and Functional Propertiesof Fenugreek (Trigonellafoenum-graecumLinn) Seed Flour
International Journal of Nutrition and Food Sciences
Volume 7, Issue 3, May 2018, Pages: 110-115
Received: Apr. 16, 2018; Accepted: May 8, 2018; Published: Jun. 5, 2018
Views 169      Downloads 10
Authors
Tamiru Kasaye Atlaw, Department of Food Engineering, College Technology, Debre Berhan University, Debre Berhan, Ethiopia
Jha Yogesh Kumar, Food Process Engineering Program, School of Chemical and Bio Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
Neela Satheesh, Faculty of Chemical and Food Engineering, Bahir Dar Inistitute of Technology, Bahir Dar University, Bahir Dar, Ethiopia
Article Tools
Follow on us
Abstract
This study evaluated the effect of germination on the chemical compositionand functional propertiesof fenugreek seed flour. Germinated fenugreek flour had higher crude protein 29.89% in fenugreek flour germinated for 72h followed by 29.36% in fenugreek flour germinated for 48h and 27.42% in raw fenugreek flour. The crude fiber ranged from 11.349 to 14.70%. But as the time of germination increased the crude fiber content slightly decreased. Fenugreek flour germinated for 48h proved to be more beneficial in most mineral content than the rest of the germination periods (p<0.05). Germinated fenugreek flour for 72 hrhad significantly lower contents of anti-nutritional factors. The phytate content decreased significantly (p<0.05) from 64.22 to 18.99 with 53.96% reduction. The study showed that fenugreek flour germinated for 72h proved to be the best for highest nutrient content. The reduction of bulk density further increased as germination time increased. The control fenugreek flour have higher amount of water absorption capacity (401.86%). On germination the WAC decreased to 250.07, 248.13, and 245.15% at 24, 48,72h germination, respectively. The processed fenugreek flour had a higher oil absorption capacity in the range of 346.13-398.40 ml/g, which was significantly (p<0.05) higher than that of control flour.
Keywords
Anti-nutrients, Composition, Fenugreek, Germinated
To cite this article
Tamiru Kasaye Atlaw, Jha Yogesh Kumar, Neela Satheesh, Effect of Germination on Nutritional Composition and Functional Propertiesof Fenugreek (Trigonellafoenum-graecumLinn) Seed Flour, International Journal of Nutrition and Food Sciences. Vol. 7, No. 3, 2018, pp. 110-115. doi: 10.11648/j.ijnfs.20180703.15
Copyright
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
References
[1]
Ahmadzadeh, R. G. and Prakash, J. (2006). The impact of germination and dehulling on nutrients, antinutrients, invitroiron and calcium bio availability and invitro starch and protein digestibility of some legume seeds.
[2]
Amankwah EA, Barimah J, Nuamah AKM, Oldham JH. AndNnaji CO. (2009). Formulation of weaning food from fermented maize, rice, soybean and fishmeal. Pak. J. Nutr., 8(11): 1747-1752.
[3]
Ceyhun Sezgin and ArtikN.(2010). Determination of Saponin Content in Turkish Tahini Halvahby Using HPLC, Advance J. of Fo. Sci. and Tech. 2(2): 109-115.
[4]
Echendu, C. A., Obizoba, I. C. and Anyika, J. U. (2009). Effects of Germination on Chemical Composition of Groundbean (Kerstingiella geocarpa harm) Seeds, Pak. J. Nutr., 8 (12): 1849-1854.
[5]
El-Adawy, T. A., 2002. Nutritional composition and antinutritional factors of chickpeas (Cicerarietinum L.) undergoing different cooking methods andgermination. Pl Food Hum. Nutr., 57: 83-97.
[6]
Gall, Alevtina, and Zerihun S. (2009). Ethiopian Traditional and Herbal Medications and their Interactions with Conventional Drugs. EthnoMed. University of Washington. Retrieved on october 13, 2011.
[7]
Mathur V. and Mathur NK. (2005). Fenugreek and other lesser known legume galactomannan-Polysachharides: Scope for developments, J. Sci. Ind. Res. Vol. 64.
[8]
Nazar, A., and H. El Tinay. (2007). Functional properties of fenugreek (Trigonella foenum graecum) protein concentrate, Food Chem, 103(2), 582-589.
[9]
Paulos, G. and Negussie, R. (2009). Chemical composition and the effects of traditional processing on nutritional composition of gibto (lupinusal bus. l) grown in, Gojam area, Msc thesis. Addis Ababa University.
[10]
Shalini, H. and Sudesh, J. (2002). Effect of soaking and germination on nutrient and antinutrient contents of fenugreek (trigonella foenum graecuml.), J. of Fo. Bioch.27; 165-176.
[11]
Shalini, H. and Sudesh, J. (2004). Nutritional Evaluation of Wheat–Fenugreek Blends for Product Making. Plant Foods for Human Nutrition 59: 149–154.
[12]
Sharma, R. D. (1986). An evaluation of hypocholesterolemic factors of fenugreek seeds in rats, Nutr. Rep. Int. Vol. 34, 669-671.
[13]
Shimelis, E. A. and S. K. Rakshit. (2008). Influence of natural and controlled fermentations on α-galactosides, antinutrients and protein digestibility of beans. International journal of food science and technology 43, 658-666.
[14]
Taraseviciene, Z., Honorata, D., Elvyra, J., Aurelija, P., and Marek, G.(2009). Changes in Some Chemical Components During Germination of Broccoli Seeds, Not. Bot. Hort. Agrobot. Cluj 37 (2), 173-176.
[15]
Tizazu, S., Urga, K., Abuye, C. and Retta, N.(2010). Improvement of energy and nutrient density of sorghum based complementary foods using germination. African journal of food agriculture nutrition and development 10(8),2928-2942.
[16]
Wolf, W. J. (1970. Functional, Chemical and physical properties of soybean protein. Journal of Food and Agriculture 14: 969-976.
ADDRESS
Science Publishing Group
548 FASHION AVENUE
NEW YORK, NY 10018
U.S.A.
Tel: (001)347-688-8931