Changes in some nutrients of fenugreek seeds during germination

El-Shimi, Nahed M.; Damir, A.A.; Ragab, Mohamed

doi:10.1016/0308-8146(84)90013-x

Cited by 21 publications

(13 citation statements)

References 14 publications

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“…In seed coat of germinated fenugreek seeds, the starch content was lower by 29% when compared to seed coat of ungerminated fenugreek seeds. These findings are in agreement with the literature report that decreases in starch content after soaking and germination (El‐Shimi et al. , 1984).…”

Section: Resultssupporting

confidence: 94%

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Characterisation of germinated fenugreek (Trigonella foenum-graecum L.) seed fractions

Shakuntala

Naik

Jeyarani

et al. 2011

International Journal of Food Science &Amp; Technology

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Germinated fenugreek seeds were separated into endosperm, seed coat and sprouts with an overall yield of 78%. Germinated endosperm, sprouts and ungerminated endosperm contained 39.25%, 36.12% and 48.20% protein, respectively. Germinated seed coat had 55.80% insoluble and 86.96% total dietary fibre, whereas ungerminted seed coat had 31.90% and 77.10% respectively. Sprouts were rich in polyphenols (97.55 mg per 100 g). At 200 ppm concentration, the antioxidant activity of the extracts of seed coat, sprouts and endosperm from germinated fenugreek seeds was 79.87%, 49.05%, and 13.42% where as the seed coat and endosperm of ungerminated fenugreek exhibited 90.94% and 10.13% antioxidant activity respectively. The GC analysis of the ester derivatives of the fixed oils of above fractions showed discernable changes in fatty acid profile. Atomic absorption spectroscopy analysis of the above fractions showed overall differences in their mineral content particularly calcium, zinc, copper, iron, potassium, manganese and magnesium.

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Section: Resultssupporting

confidence: 94%

“…Sprouts had high levels of K, Zn and Fe but Mg and Ca in reduced levels compared to ungerminated fenugreek seed fractions. Earlier reports also cite the overall differences in mineral composition of seeds on germination (Ahmed Rafik & Laila, 1982;El-Shimi et al, 1984).…”

Section: Mineralsmentioning

confidence: 99%

Characterisation of germinated fenugreek (Trigonella foenum-graecum L.) seed fractions

Shakuntala

Naik

Jeyarani

et al. 2011

International Journal of Food Science &Amp; Technology

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“…The marginal increases in the total protein are not in fact the real ones but merely the result of dissolution of soluble carbo- Table 3 Effect of gamma irradiation and subsequent soaking on protein contents [ hydrates into the soaking medium. A decrease in starch content and increases in non-protein nitrogen during soaking of Fenugreck seeds was observed by EL-SHIMI et al [20]. Although no change in the electrophoretic pattern was detected, soaking beyond 12 h lead to the disappearance of one of the protein bands [21].…”

Section: Resultsmentioning

confidence: 78%

Effect of radiation and soaking on trypsin inhibitor and protein content of chickpea (Cicer arientinum L.)

Sattar

Atta

Akhtar

1990

Nahrung

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Composition of Ascochyta-blight resistant chickpea for proximate components, vitamins, energy and trypsin inhibitor, was determined. The influence of irradiation and soaking at ambient temperatures (25-35 "C) on trypsin inhibitor activity (TIA) and protein content of chickpea, was investigated. A significant linear relation f r = -0.960 to -0.987) was found between the loss of TIA and soaking time of irradiated and unirradiated seeds (p < 0.05) and the rate of loss increased with increasing radiation dose (0.25-1.00 kGy). However, effect of radiation alone was negligible. Maximum decrease (30.7 %) in TIA (from 330.0 to 228.6 TIU/g) occurred during soaking far 12 h of 1.00 kGy sample. The protein contents increased from an initial value of 21.7 % to 23.4% and 22.7 % as a result of soaking for 12 h in tap and distilled waters respectively. Radiation treatment exhibited little or no effect.

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“…Decrease in Fe content in germinated fenugreek seed flour might be due to leaching of Fe in to soaking medium (Duhan et al 2002). Decrease in Fe content during germination of fenugreek seeds was reported by El-Shimi et al (1984). Lestienne et al (2005) reported that reduction in Zn content in soaked and germinated seeds is due to leaching of Zn into soaking medium.…”

Section: Germinationmentioning

confidence: 98%

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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Changes in some nutrients of fenugreek seeds during germination

Cited by 21 publications

References 14 publications

Characterisation of germinated fenugreek (Trigonella foenum-graecum L.) seed fractions

Characterisation of germinated fenugreek (Trigonella foenum-graecum L.) seed fractions

Effect of radiation and soaking on trypsin inhibitor and protein content of chickpea (Cicer arientinum L.)

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

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