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

Abstract

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.

The e&#64256;ect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar

“…A similar trend was reported by Win et al (2011) for oven-roasted peanut extracts. Pandey and Awasthi (2015) also reported that roasting increased the total phenolic content in fenugreek seeds. The roasting process most likely increased the TPC through the following mechanisms: roasting might partially destroy the cell structure, resulting in the release of some bound phenolic compounds, which could then become more extractable in solvents (Zou et al, 2015).…”

The Role of Dietary Phenolic Compounds in Protein Digestion and Processing Technologies to Improve Their Antinutritive Properties

“…This treatment reduces the tannin content and increases IVPD (Mukuru ). In several studies, soaking of the legumes in distilled water was found to decrease polyphenol/tannin content and increase IVPD (Kataria and others ; Chau and Cheung ; Preet and Punia ; Rehman and Shah ; Abd El‐Hady and Habiba ; Shimelis and Rakshit ; Luo and Xie ; Pandey and Awasthi ). In contrast, for sorghum it was shown that only soaking in alkaline solution increases IVPD (Chavan and others ; Mukuru ; Vijayakumari and others ).…”

“…Germination has been found to reduce polyphenol/tannin levels and improve the IVPD of several foods, including pearl millet (Pushparaj and Urooj ), sorghum (Elkhalil and others ), and legumes (Kataria and others ; Chau and Cheung ; Alonso and others ; Preet and Punia ; Ghavidel and Prakash ; Sangronis and Machado ; Shimelis and Rakshit ; Pandey and Awasthi ). In addition, autoclaving of germinated seeds have shown to be even more efficient for kidney beans (Shimelis and Rakshit ).…”

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

“…Overcoming this limitation is a major challenge for food scientists. Approaches such as soaking, germination, and roasting have been evaluated to reduce bitterness (Ertaş & Bilgiçli, ; Pandey & Awasthi, ) and utilized in formulating value‐added baked (Metwal, Jyotsna, Jeyarani, & Venkateswara Rao, ; Roberts, Cui, Chang, Ng, & Graham, ) and extruded products (Wani & Kumar, ). These processes alter the chemical composition of seeds (Pandey & Awasthi, ).…”

“…Approaches such as soaking, germination, and roasting have been evaluated to reduce bitterness (Ertaş & Bilgiçli, ; Pandey & Awasthi, ) and utilized in formulating value‐added baked (Metwal, Jyotsna, Jeyarani, & Venkateswara Rao, ; Roberts, Cui, Chang, Ng, & Graham, ) and extruded products (Wani & Kumar, ). These processes alter the chemical composition of seeds (Pandey & Awasthi, ). Germination of fenugreek seeds (Mansour & El‐Adawy, ) enhances the antioxidant activity which is attributed to an increased content of polyphenols (Cevallos‐Casals & Cisneros‐Zevallos, ; Khole et al, ) and decreased fat and dietary fiber and increased protein contents (Pandey & Awasthi, ).…”