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

Shakuntala, Sathyanarayana; Naik, J. Pura; Jeyarani, T.; Naidu, M. Madhava; Srinivas, P.

doi:10.1111/j.1365-2621.2011.02754.x

Cited by 31 publications

(23 citation statements)

References 25 publications

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“…During germination, there was a decrease in storage carbohydrates and an increase in total soluble and reducing sugars due to the energy needs of the growing plant (Colmenares De Ruiz and Bressani, 1990). A similar trend in sugar content during germination has been observed earlier (Ravi Kiran et al, 2012;Shakuntala et al, 2011). www.food.actapol.net/…”

Section: Resultssupporting

confidence: 87%

Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts

Fouad¹,

Rehab²

2015

Acta Sci Pol Technol Aliment

101

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Background. The lentil plant, Lens culinaris L., is a member of the Leguminoceae family and constitutes one of the most important traditional dietary components. The purpose of the current study was to investigate the effects of sprouting for 3, 4, 5 and 6 days on proximate, bioactive compounds and antioxidative characteristics of lentil (Lens culinaris) sprouts. Material and methods. Lentil seeds were soaked in distilled water (1:10, w/v) for 12 h at room temperature (~25°C), then kept between thick layers of cotton cloth and allowed to germinate in the dark for 3, 4, 5 and 6 days. The nutritional composition, protein solubility, free amino acids, antinutritional factors, bioactive compounds and antioxidant activity of raw and germinated samples were determined using standard offi cial procedures. Results. Sprouting process caused signifi cant (P ≤ 0.05) increases in moisture, protein, ash, crude fi ber, protein solubility, free amino acids, total, reducing and nonreducing sugars. However, oil content, antinutritional factors (tannins and phytic acid) signifi cantly (P ≤ 0.05) decreased. Results indicated that total essential amino acids of lentil seeds protein formed 38.10% of the total amino acid content. Sulfur-containing amino acids were the fi rst limiting amino acid, while threonine was the second limiting amino acid in raw and germinated lentil seeds. Sprouting process has a positive effect on the essential amino acid contents and protein effi ciency ratio (PER) of lentil sprouts. Phenolics content increased from 1341.13 mg/100 g DW in raw lentil seeds to 1411.50, 1463.00, 1630.20 and 1510.10 in those samples germinated for 3, 4, 5 and 6 days, respectively. Sprouted seeds had higher DPPH radical scavenging and reducing power activities. Conclusions. Based on these results, sprouting process is recommended to increase nutritive value, and antioxidant activity of lentil seeds.

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Section: Resultssupporting

confidence: 87%

Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts

Fouad¹,

Rehab²

2015

Acta Sci Pol Technol Aliment

101

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“…Plants and plant based foods are an important source of micronutrients including iron, but the bioavailability of iron from plant based foods may be influenced by various dietary factors such as inhibitors and enhancers of iron absorption. Presence of iron in fenugreek seeds has also been reported by Doshi et al, 2012 andby Shakuntala et al, 2011 in seed endosperm of fenugreek.…”

Section: Iron Contentsupporting

confidence: 75%

Evaluation of Micronutrients in Fenugreek (Trigonella foenum-graecum L.): A Viable Alternative for Micronutrient Supplementation

Pant¹,

Tewari²,

Dhoundiyal³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Journal homepage: http://www.ijcmas.com Dietary antioxidants (total ascorbate, α-tocopherol and total carotenoids) and micronutrient (iron, calcium, zinc, copper and manganese) content of 25 fenugreek (Trigonella foenum graecum L.) genotypes were evaluated under the present investigation. Higher α-tocopherol and total carotenoid content i.e., 43.080±1.542 mg α-tocopherol/100 g dry wt. and 4.890±0.047 g carotenoids/100 g dry wt. was observed in RMt-305. The genotype RMt-143 showed highest iron, calcium and manganese content i.e., 184.11±1.639, 781.20±4.790 and 25.65±0.695 µg/g dry wt., respectively. Total ascorbate content within fenugreek genotypes under investigation showed a positive correlation with α-tocopherol and total carotenoid content (i.e., 0.114 and 0.061, respectively). It also showed a significant (p≤0.05) positive correlation with manganese (0.298) and iron content (0.062) among the genotypes. α-tocopherol content within fenugreek genotypes also showed a significant (p≤0.01) positive correlation (0.328) with total carotenoid content another important lipid-soluble antioxidant. The iron content within the fenugreek genotypes showed a significant (p≤0.01) positive correlation with other micronutrients viz., calcium, zinc and manganese (i.e., 0.408, 0.502 and 0.299, respectively). A positive correlation was also observed between iron and total ascorbate, α-tocopherol content (i.e., 0.062 and 0.213, respectively) within the genotypes. Similarly other mineral elements viz., calcium, zinc, copper and manganese, respectively also showed a positive correlation with each other in general. The findings of the present investigation clearly show significant variation in dietary antioxidants and micronutrients among the fenugreek genotypes under investigation. Thus the genotypes with higher dietary antioxidants and micronutrient content viz., RMt-305, Pant ragini, RMt-143, Pusa early bunching, IC-066843, GM-2 and HM-355 could be utilized as a valuable source of dietary micronutrients and may serve as potential functional food to combact micronutrient malnutrition along with other favourable health promoting affect. K e y w o r d sAscorbate, α-Tocopherol, Carotenoid, Dietary antioxidants, Micronutrients

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“…There was significant reduction in total dietary fiber, insoluble dietary fiber, and soluble dietary fiber contents upon germination, which could be attributed to enzymatic breakdown of galactomannan for their utilization by growing sprouts. Shakuntala, Pura Naik, Jeyarani, Madhava Naidu, and Srinivas () reported a decrease in soluble dietary fiber content, Neeraja and Rajyalakshmi () reported a substantial reduction in total dietary fibers after germination of fenugreek seeds from 47.8 to 33.8%.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of debittered and germinated fenugreek (Trigonella foenum graecumL.) seed flour on the chemical characteristics, biological activities, and sensory profile of fortified bread

Chaubey

Somani

Kanchan

et al. 2017

J Food Process Preserv

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Germination of fenugreek seed showed better nutraceutical profile as evaluated by in vivo (oral glucose tolerance and acute antihypertriglyceridemic tests) on rats and in vitro DPPH and enzyme inhibition assays (α‐glucosidase, lipase, and lipoxygenase). Attempts were made to develop debittered and germinated fenugreek seed flour (DGFSF) by soaking in acesulfame (0.25%, 8 hr), curd (1:1 in water, 8 hr) and sucrose (5%, 8 hr) solution at 1:4 (wt/vol) ratio for debittering and then germinated, of which curd showed the maximum extent of debittering. The effect of substitution of wheat flour with 5, 10, 15, and 20% (wt/wt) of DGFSF on chemical characteristics and sensory properties was investigated; 10% fortified bread was organoleptically acceptable and had enhanced protein and fiber contents. Fortification increased the bulk density and crumb firmness, decreased the specific loaf volume, and darkened the crumb color. Glycemic index of the bread decreased with 10% DGFSF, which is indicative of desirable health benefits. Practical applications Fenugreek seeds are major constituent of Indian spices, bitter to taste and possess various medicinal properties. These seeds are an excellent source of dietary fiber and protein. Although incorporated into traditional foods, its bitterness limits its wide usage. In India, soaking and germination of seeds in water or curd was practiced traditionally since ancient days. Germination and debittering improved antioxidant activity, and various in vitro and in vivo bioactivities. Incorporation of debittered flour improved the polyphenolic, protein, and dietary fiber contents in bread which in turn demonstrated reduced rate of in vitro starch digestibility or lower glycemic index

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

Cited by 31 publications

References 25 publications

Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts

Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts

Evaluation of Micronutrients in Fenugreek (Trigonella foenum-graecum L.): A Viable Alternative for Micronutrient Supplementation

Evaluation of debittered and germinated fenugreek (Trigonella foenum graecumL.) seed flour on the chemical characteristics, biological activities, and sensory profile of fortified bread

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