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
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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
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.
Tamiru Kasaye Atlaw,
Jha Yogesh Kumar,
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.
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.
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