Chemical and amino acid composition of fenugreek seeds grown in Sudan

Nour, Azhari A. Mohammed; Magboul, Bahieldin I.

doi:10.1016/0308-8146(86)90002-6

Cited by 16 publications

(10 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Concerning these more polar compounds of the FE, the major identified amino acid was glutamic acid (nearly 5%) and three other structurally similar derivatives, followed by phenylalanine, l -tyrosine and l -valine ( Table 2 ). This amino acid profile in the FE is in accordance with previous determinations of the amino acid composition of fenugreek seeds, especially considering the high abundance of glutamic acid [ 33 ]. On the other hand, the major detected carbohydrates were sugar alcohols (close to 2%), followed by sucrose and other disaccharides.…”

Section: Resultssupporting

confidence: 90%

Chemical Characterization and Bioaccessibility of Bioactive Compounds from Saponin-Rich Extracts and Their Acid-Hydrolysates Obtained from Fenugreek and Quinoa

Hierro

Reglero

Martín

2020

Foods

View full text Add to dashboard Cite

Saponin-rich extracts from edible seeds have gained increasing interest and their hydrolysis to sapogenin-rich extracts may be an effective strategy to enhance their potential bioactivity. However, it remains necessary to study the resulting chemical modifications of the extracts after hydrolysis as well as their impact on the subsequent bioaccessibility of bioactive compounds. The chemical composition of non-hydrolyzed and hydrolyzed extracts from fenugreek (FE, HFE) and quinoa (QE, HQE), and the bioaccessibility of saponins, sapogenins and other bioactive compounds after an in vitro gastrointestinal digestion was assessed. In general, FE mainly contained saponins (31%), amino acids (6%) and glycerides (5.9%), followed by carbohydrates (3.4%), fatty acids (FFA) (2.3%), phytosterols (0.8%), tocols (0.1%) and phenolics (0.05%). HFE consisted of FFA (35%), sapogenins (8%) and partial glycerides (7%), and were richer in phytosterols (1.9%) and tocols (0.3%). QE mainly contained glycerides (33%), FFA (19%), carbohydrates (16%) and saponins (7.9%), and to a lesser extent alkylresorcinols (1.8%), phytosterols (1.5%), amino acids (1.1%), tocols (0.5%) and phenolics (0.5%). HQE mainly consisted of FFA (57%), partial glycerides (23%) and sapogenins (5.4%), were richer in phytosterols (2.4%), phenolics (1.2%) and tocols (0.7%) but poorer in alkylresorcinols (1%). After in vitro digestion, saponins from FE and QE were fully bioaccessible, sapogenins from HFE displayed a good bioaccessibility (76%) and the sapogenin from HQE was moderately bioaccesible (38%). Digestion of saponin and sapogenin standards suggested that other components of the extracts were enhancing the bioaccessibility. Other minor bioactive compounds (phytosterols, alkylresorcinols, tocols and some phenolics) also displayed optimal bioaccessibility values (70–100%).

show abstract

Section: Resultssupporting

confidence: 90%

Chemical Characterization and Bioaccessibility of Bioactive Compounds from Saponin-Rich Extracts and Their Acid-Hydrolysates Obtained from Fenugreek and Quinoa

Hierro

Reglero

Martín

2020

Foods

View full text Add to dashboard Cite

show abstract

“…A further improvement in this process could improve the potential of the results obtained with the FSG. In our case, the FSG extract obtained had a moderate content in CP (223 g/kg DM), with an amino acid profile quite similar to that obtained for fenugreek seed protein [49].…”

Section: Discussionsupporting

confidence: 81%

Characterisation and In Vitro Evaluation of Fenugreek (Trigonella foenum-graecum) Seed Gum as a Potential Prebiotic in Growing Rabbit Nutrition

Jihed

Ródenas

Blas

et al. 2020

Animals

View full text Add to dashboard Cite

Some components of soluble fibre appear to have prebiotic effects that can contribute to improving digestive health in post-weaning rabbits. In this work, a fenugreek seed gum (FGS), extracted from Trigonella foenum-graecum seeds and rich in galactomannan, was characterised. Both the pure FSG and ten substrates obtained by the inclusion of 0, 5, 10, 15 and 20 g/kg of FSG in diets rich in soluble (SF) and insoluble (IF) fibre were evaluated in vitro to determine FSG prebiotic potential for rabbit diets. FSG was rich in total sugars (630 g/kg dry matter), consisting entirely of galactose and mannose in a 1:1 ratio, and a moderate protein content (223 g/kg dry matter). Pure FSG was affected very little by in vitro digestion, as only 145 g/kg of the FSG was dissolved during the enzymatic phase. However, the linear inclusion of FSG up to 20 g/kg in growing rabbit feeds has led to a reduction in the solubility of some nutrients during in vitro enzymatic phase, especially in SF diets. Pure FSG not digested during the enzymatic phase almost completely disappeared during the in vitro fermentation phase, 984 g/kg of this indigestible fraction. However, although linear inclusion of FSG up to 20 g/kg in SF diets increased the fermented fraction, no relevant changes in the fermentation profile were observed. In conclusion, FSG satisfies two essential conditions of the prebiotic effect, showing resistance to in vitro enzymatic digestion and being totally fermented in vitro by caecal bacteria, although in vivo studies will be necessary to determine its prebiotic potential.

show abstract

“…Similar results have been reported by Gupta (2005) for roasted and germinated seeds of faba beans and by Mankotia and Modgil (2003) for sprouted and cooked kidney beans. Nour and Magboul (1986) reported slightly higher values for moisture, ash, crude fat, crude protein, total carbohydrates and crude fiber for raw fenugreek seeds which might be due to different agro climatic conditions and varietal differences Table 3 depicts the effects of domestic processing on the starch, total sugars, reducing sugars, non reducing sugars and energy content of metha and methi. As clear from the table sprouting of grains resulted in an increase in the total sugar and non reducing sugar content and decrease in starch content of metha and methi which might be due biochemical degradation of starch which is converted to sugars.…”

Section: Discussionmentioning

confidence: 99%

Effect of domestic processing on physico chemical andnutritional quality of fenugreek cultivars

Modgil

Joshi

Tanwar

2016

AJDFR

View full text Add to dashboard Cite

Two varieties of fenugreek seeds i.e. metha (Trigonella foenum graecum L.) and methi (Trigonella corniculata) were taken for the present study. Effect of domestic processing techniques like roasting and sprouting were seen on the physico chemical and nutritional quality of metha and methi seeds. The physical parameters studied were density, width, length, and weight. Chemically and nutritionally these were analysed for their proximate constituents, starch, total sugars, reducing and non-reducing sugars, true protein and non protein nitrogen content. The results revealed that varietal changes were there in the physical characters of the metha and methi seeds. Roasting had adverse effect on the physical characteristics as compared to sprouted counter parts. Roasting resulted in a decrease in proximate constituents alongwith reducing sugars and starch content whereas it increased the total carbohydrate and non reducing sugars. Content of methi and metha seeds. Sprouting of fenugreek seeds resulted in a significant (p£ 0.05) increase in crude protein, true protein, crude fiber, non reducing sugar and total soluble sugars compared to unprocessed seeds but resulted in a decrese in remaining parameters studied.

show abstract

Chemical and amino acid composition of fenugreek seeds grown in Sudan

Cited by 16 publications

References 1 publication

Chemical Characterization and Bioaccessibility of Bioactive Compounds from Saponin-Rich Extracts and Their Acid-Hydrolysates Obtained from Fenugreek and Quinoa

Chemical Characterization and Bioaccessibility of Bioactive Compounds from Saponin-Rich Extracts and Their Acid-Hydrolysates Obtained from Fenugreek and Quinoa

Characterisation and In Vitro Evaluation of Fenugreek (Trigonella foenum-graecum) Seed Gum as a Potential Prebiotic in Growing Rabbit Nutrition

Effect of domestic processing on physico chemical andnutritional quality of fenugreek cultivars

Contact Info

Product

Resources

About