Changes in phytate and minerals during germination and cooking of fenugreek seeds

El-Mahdy, Ahmed R.; El-Sebaiy, Laila A.

doi:10.1016/0308-8146(82)90092-9

Cited by 16 publications

(9 citation statements)

References 17 publications

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“…Neeraja and Rajyalakshmi (1996) also reported reduction in TDF after germination of fenugreek seeds from 47.8-33.8 % . The breakdown of mucilage during germination was previously reported by El-Mahdy and El-Sebaiy (1982). Germination of fenugreek seeds for 24 h reduced the phytic acid content from 552.3-308.7 mg/100 g. El-Mahdy and ElSebaiy (1982) found that phytase activity which was absent in the un-germinated seeds originates after germination and the phosphatase activity was increased in the germinated seeds which results in the reduction of phytic acid content in fenugreek seeds after germination.…”

Section: Germinationmentioning

confidence: 69%

“…Lestienne et al (2005) reported that reduction in Zn content in soaked and germinated seeds is due to leaching of Zn into soaking medium. Increase in Ca and P might be due to decrease in phytates, tannins and other anti-nutritional factors that bind the minerals as reported by El-Mahdy and El-Sebaiy (1982). Earlier reports also cite the overall differences in mineral composition of seeds on germination (Ahmad Rafik and Laila 1982).…”

Section: Germinationmentioning

confidence: 81%

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Effect of processing techniques on nutritional composition and antioxidant activity of fenugreek (Trigonella foenum-graecum) seed flour

Pandey

Awasthi

2013

J Food Sci Technol

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Fenugreek (Pusa Early Bunching) seeds were processed by using different processing methods viz. soaking, germination and roasting. Raw and processed fenugreek seed flours were analyzed for nutritional composition, anti-nutritional, and antioxidant activity. Raw fenugreek seed flour contained higher amount of dietary fiber (45.4 %) followed by 41.7 % in soaked seed flour, 40.9 % in roasted fenugreek seed flour and 31.3 % in germinated fenugreek seed flour. Processing of fenugreek seeds improved in vitro starch digestibility and in vitro protein digestibility. Soaking, germination and roasting enhanced total phenolic content and the antioxidant activity of fenugreek seed flour as compared to raw fenugreek seed flour. The phenolic content of soaked, germinated and roasted fenugreek seed flours was 54.4, 80.8 and 48.5 mg of gallic acid equivalents/g of sample in contrast to raw fenugreek seed flour (45.4 mg of gallic acid equivalents/g of sample). The antioxidant activity of the extracts of soaked, germinated and roasted fenugreek seed flours was 60.7 %, 73.9 % and 32.0 % whereas as the raw fenugreek seed flour exhibited 18.1 % antioxidant activity. Processing of fenugreek seeds also decreased phytic acid content significantly (P<0.05) as compared to raw seeds.

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Section: Germinationmentioning

confidence: 69%

Section: Germinationmentioning

confidence: 81%

Effect of processing techniques on nutritional composition and antioxidant activity of fenugreek (Trigonella foenum-graecum) seed flour

Pandey

Awasthi

2013

J Food Sci Technol

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“…For Gulati and Sood (1998), long periods of storage (1 year) led to increased levels of Ca, P and K in Kabuli chickpeas, probably as a result of their release from the hexa-inositol-phosphoric-acid (phytic acid). The phytic acid content of the seeds is correlated to the amount of minerals because of the bonds that could be established with phosphoric anions (El Mahdy and El Sebaiy, 1982;Bernard and Carlier, 1992).…”

Section: Minor Components: Ash Cooking Test Total Sugars Cellulosementioning

confidence: 98%

Physical and biochemical differences in the composition of the seeds of Algerian leguminous crops

Yazdansepas

Haenni

Youyou

2007

Journal of Food Composition and Analysis

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“…During germination, phytase breaks down phytate and releases phosphate and inositol (Bohn et al, 2008;Centeno et al, 2001;EL-Mahdy and EL-Sebaiy, 1982;Kumar et al, 2010;Reddy et al, 1982). However, to human health, phytate has advantages and disadvantages.…”

Section: Chelation Properties Of Phytatementioning

confidence: 99%

“…Food or feed processing, such as baking, soaking and cooking, can reduce the phytate concentration (Dahl et al, 2012;EL-Mahdy and EL-Sebaiy, 1982;Kumar et al, 2010).…”

Section: Chelation Properties Of Phytatementioning

confidence: 99%

Iron Bioavailability in Low Phytate Pea

et al. 2015

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Field pea (Pisum sativum L.) seeds have high nutritional value but also contain phytate which can inhibit the absorption and utilization of nutrients. Phytate is the main storage form of phosphorus in the seeds but chelates Fe, Zn and some other micronutrients and is not well digested by monogastrics. Peas with pigmented seed coats contain polyphenols which also have anti-nutritional properties. To increase the nutritional value of field pea seeds, two low phytate lines (1-150-81 and 1-2347-144) containing higher inorganic phosphorus concentration (IN-P) and lower phytate-phosphorus concentration (PA-P) than the normal phytate varieties were developed from CDC Bronco in previous research. The objectives of this research were 1) to determine the effect of genotype and environment on iron bioavailability in a set of five pea varieties differing in phytate concentration and iron concentration using in vitro digestion/Caco-2 cell culture bioassay; 2) to determine the effect of seed coats on iron bioavailability by testing whole seeds compared to dehulled seeds in varieties differing in seed coat pigmentation using in vitro digestion/Caco-2 cell culture bioassay; 3) to determine the inheritance of iron bioavailability in field pea by evaluating recombinant inbred lines differing in phytate concentration using in vitro digestion/Caco-2 cell culture bioassay; 4) to determine the effects of pea with the low phytate trait on body weight and hemoglobin concentration of chickens. Iron concentration (FECON) did not differ significantly between normal and low phytate varieties. Iron bioavailability (FEBIO) of the two low-phytate lines was 1.4 to 1.9 times higher than that of the three normal phytate varieties, and growing environment also had a significant effect on FEBIO. Peas with pigmented seed coats contained 7 times lower FEBIO than peas with non-pigmented seed coat. The removal of the seed coat increased the FEBIO in peas with pigmented seed coat 5 to 6 times. From previous research on PR-15 recombinant inbred lines (RILs) which were developed from a cross between low phytate line 1-2347-144 and a normal phytate variety CDC Meadow, it was found that PA-P was controlled by a single gene. FEBIO, in this study, was also found to follow a bimodal frequency distribution, characteristic of single gene iii control, and it was highly correlated with PA-P in the PR-15 lines. In vivo studies were used to evaluate iron absorption of chickens fed with low and normal phytate pea diets. The diets containing the low-phytate pea lines had no significant effect on chicken body weight and hemoglobin level, compared with the diets containing normal phytate pea varieties. An unexpected high FECON was discovered in the diets that was traced to the ingredients of limestone and dicalcium-phosphate which likely affected the experimental results.iv

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Changes in phytate and minerals during germination and cooking of fenugreek seeds

Cited by 16 publications

References 17 publications

Effect of processing techniques on nutritional composition and antioxidant activity of fenugreek (Trigonella foenum-graecum) seed flour

Effect of processing techniques on nutritional composition and antioxidant activity of fenugreek (Trigonella foenum-graecum) seed flour

Physical and biochemical differences in the composition of the seeds of Algerian leguminous crops

Iron Bioavailability in Low Phytate Pea

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