Effect of Germination on Nutritional Composition and Functional Propertiesof Fenugreek (<i>Trigonellafoenum-graecumLinn</i>) Seed Flour

Tamiru Kasaye Atlaw; Jha Yogesh Kumar; Neela Satheesh

doi:doi:10.11648/j.ijnfs.20180703.15

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Effect of Germination on Nutritional Composition and Functional Propertiesof Fenugreek (Trigonellafoenum-graecumLinn) Seed Flour

Tamiru Kasaye Atlaw, Jha Yogesh Kumar, Neela Satheesh

Published in International Journal of Nutrition and Food Sciences (Volume 7, Issue 3)

Received: 16 April 2018 Accepted: 8 May 2018 Published: 5 June 2018

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Abstract

This study evaluated the effect of germination on the chemical compositionand functional propertiesof fenugreek seed flour. Germinated fenugreek flour had higher crude protein 29.89% in fenugreek flour germinated for 72h followed by 29.36% in fenugreek flour germinated for 48h and 27.42% in raw fenugreek flour. The crude fiber ranged from 11.349 to 14.70%. But as the time of germination increased the crude fiber content slightly decreased. Fenugreek flour germinated for 48h proved to be more beneficial in most mineral content than the rest of the germination periods (p<0.05). Germinated fenugreek flour for 72 hrhad significantly lower contents of anti-nutritional factors. The phytate content decreased significantly (p<0.05) from 64.22 to 18.99 with 53.96% reduction. The study showed that fenugreek flour germinated for 72h proved to be the best for highest nutrient content. The reduction of bulk density further increased as germination time increased. The control fenugreek flour have higher amount of water absorption capacity (401.86%). On germination the WAC decreased to 250.07, 248.13, and 245.15% at 24, 48,72h germination, respectively. The processed fenugreek flour had a higher oil absorption capacity in the range of 346.13-398.40 ml/g, which was significantly (p<0.05) higher than that of control flour.

Published in	International Journal of Nutrition and Food Sciences (Volume 7, Issue 3)
DOI	10.11648/j.ijnfs.20180703.15
Page(s)	110-115
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Anti-nutrients, Composition, Fenugreek, Germinated

References

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[2]	Amankwah EA, Barimah J, Nuamah AKM, Oldham JH. AndNnaji CO. (2009). Formulation of weaning food from fermented maize, rice, soybean and fishmeal. Pak. J. Nutr., 8(11): 1747-1752.
[3]	Ceyhun Sezgin and ArtikN.(2010). Determination of Saponin Content in Turkish Tahini Halvahby Using HPLC, Advance J. of Fo. Sci. and Tech. 2(2): 109-115.
[4]	Echendu, C. A., Obizoba, I. C. and Anyika, J. U. (2009). Effects of Germination on Chemical Composition of Groundbean (Kerstingiella geocarpa harm) Seeds, Pak. J. Nutr., 8 (12): 1849-1854.
[5]	El-Adawy, T. A., 2002. Nutritional composition and antinutritional factors of chickpeas (Cicerarietinum L.) undergoing different cooking methods andgermination. Pl Food Hum. Nutr., 57: 83-97.
[6]	Gall, Alevtina, and Zerihun S. (2009). Ethiopian Traditional and Herbal Medications and their Interactions with Conventional Drugs. EthnoMed. University of Washington. Retrieved on october 13, 2011.
[7]	Mathur V. and Mathur NK. (2005). Fenugreek and other lesser known legume galactomannan-Polysachharides: Scope for developments, J. Sci. Ind. Res. Vol. 64.
[8]	Nazar, A., and H. El Tinay. (2007). Functional properties of fenugreek (Trigonella foenum graecum) protein concentrate, Food Chem, 103(2), 582-589.
[9]	Paulos, G. and Negussie, R. (2009). Chemical composition and the effects of traditional processing on nutritional composition of gibto (lupinusal bus. l) grown in, Gojam area, Msc thesis. Addis Ababa University.
[10]	Shalini, H. and Sudesh, J. (2002). Effect of soaking and germination on nutrient and antinutrient contents of fenugreek (trigonella foenum graecuml.), J. of Fo. Bioch.27; 165-176.
[11]	Shalini, H. and Sudesh, J. (2004). Nutritional Evaluation of Wheat–Fenugreek Blends for Product Making. Plant Foods for Human Nutrition 59: 149–154.
[12]	Sharma, R. D. (1986). An evaluation of hypocholesterolemic factors of fenugreek seeds in rats, Nutr. Rep. Int. Vol. 34, 669-671.
[13]	Shimelis, E. A. and S. K. Rakshit. (2008). Influence of natural and controlled fermentations on α-galactosides, antinutrients and protein digestibility of beans. International journal of food science and technology 43, 658-666.
[14]	Taraseviciene, Z., Honorata, D., Elvyra, J., Aurelija, P., and Marek, G.(2009). Changes in Some Chemical Components During Germination of Broccoli Seeds, Not. Bot. Hort. Agrobot. Cluj 37 (2), 173-176.
[15]	Tizazu, S., Urga, K., Abuye, C. and Retta, N.(2010). Improvement of energy and nutrient density of sorghum based complementary foods using germination. African journal of food agriculture nutrition and development 10(8),2928-2942.
[16]	Wolf, W. J. (1970. Functional, Chemical and physical properties of soybean protein. Journal of Food and Agriculture 14: 969-976.

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Tamiru Kasaye Atlaw, Jha Yogesh Kumar, Neela Satheesh. (2018). Effect of Germination on Nutritional Composition and Functional Propertiesof Fenugreek (Trigonellafoenum-graecumLinn) Seed Flour. International Journal of Nutrition and Food Sciences, 7(3), 110-115. https://doi.org/10.11648/j.ijnfs.20180703.15

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ACS Style

Tamiru Kasaye Atlaw; Jha Yogesh Kumar; Neela Satheesh. Effect of Germination on Nutritional Composition and Functional Propertiesof Fenugreek (Trigonellafoenum-graecumLinn) Seed Flour. Int. J. Nutr. Food Sci. 2018, 7(3), 110-115. doi: 10.11648/j.ijnfs.20180703.15

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AMA Style

Tamiru Kasaye Atlaw, Jha Yogesh Kumar, Neela Satheesh. Effect of Germination on Nutritional Composition and Functional Propertiesof Fenugreek (Trigonellafoenum-graecumLinn) Seed Flour. Int J Nutr Food Sci. 2018;7(3):110-115. doi: 10.11648/j.ijnfs.20180703.15

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@article{10.11648/j.ijnfs.20180703.15,
  author = {Tamiru Kasaye Atlaw and Jha Yogesh Kumar and Neela Satheesh},
  title = {Effect of Germination on Nutritional Composition and Functional Propertiesof Fenugreek (Trigonellafoenum-graecumLinn) Seed Flour},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {7},
  number = {3},
  pages = {110-115},
  doi = {10.11648/j.ijnfs.20180703.15},
  url = {https://doi.org/10.11648/j.ijnfs.20180703.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20180703.15},
  abstract = {This study evaluated the effect of germination on the chemical compositionand functional propertiesof fenugreek seed flour. Germinated fenugreek flour had higher crude protein 29.89% in fenugreek flour germinated for 72h followed by 29.36% in fenugreek flour germinated for 48h and 27.42% in raw fenugreek flour. The crude fiber ranged from 11.349 to 14.70%. But as the time of germination increased the crude fiber content slightly decreased. Fenugreek flour germinated for 48h proved to be more beneficial in most mineral content than the rest of the germination periods (p<0.05). Germinated fenugreek flour for 72 hrhad significantly lower contents of anti-nutritional factors. The phytate content decreased significantly (p<0.05) from 64.22 to 18.99 with 53.96% reduction. The study showed that fenugreek flour germinated for 72h proved to be the best for highest nutrient content. The reduction of bulk density further increased as germination time increased. The control fenugreek flour have higher amount of water absorption capacity (401.86%). On germination the WAC decreased to 250.07, 248.13, and 245.15% at 24, 48,72h germination, respectively. The processed fenugreek flour had a higher oil absorption capacity in the range of 346.13-398.40 ml/g, which was significantly (p<0.05) higher than that of control flour.},
 year = {2018}
}

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TY - JOUR
T1 - Effect of Germination on Nutritional Composition and Functional Propertiesof Fenugreek (Trigonellafoenum-graecumLinn) Seed Flour
AU - Tamiru Kasaye Atlaw
AU - Jha Yogesh Kumar
AU - Neela Satheesh
Y1 - 2018/06/05
PY - 2018
N1 - https://doi.org/10.11648/j.ijnfs.20180703.15
DO - 10.11648/j.ijnfs.20180703.15
T2 - International Journal of Nutrition and Food Sciences
JF - International Journal of Nutrition and Food Sciences
JO - International Journal of Nutrition and Food Sciences
SP - 110
EP - 115
PB - Science Publishing Group
SN - 2327-2716
UR - https://doi.org/10.11648/j.ijnfs.20180703.15
AB - This study evaluated the effect of germination on the chemical compositionand functional propertiesof fenugreek seed flour. Germinated fenugreek flour had higher crude protein 29.89% in fenugreek flour germinated for 72h followed by 29.36% in fenugreek flour germinated for 48h and 27.42% in raw fenugreek flour. The crude fiber ranged from 11.349 to 14.70%. But as the time of germination increased the crude fiber content slightly decreased. Fenugreek flour germinated for 48h proved to be more beneficial in most mineral content than the rest of the germination periods (p<0.05). Germinated fenugreek flour for 72 hrhad significantly lower contents of anti-nutritional factors. The phytate content decreased significantly (p<0.05) from 64.22 to 18.99 with 53.96% reduction. The study showed that fenugreek flour germinated for 72h proved to be the best for highest nutrient content. The reduction of bulk density further increased as germination time increased. The control fenugreek flour have higher amount of water absorption capacity (401.86%). On germination the WAC decreased to 250.07, 248.13, and 245.15% at 24, 48,72h germination, respectively. The processed fenugreek flour had a higher oil absorption capacity in the range of 346.13-398.40 ml/g, which was significantly (p<0.05) higher than that of control flour.
VL - 7
IS - 3
ER -

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Author Information

Tamiru Kasaye Atlaw

Department of Food Engineering, College Technology, Debre Berhan University, Debre Berhan, Ethiopia
Jha Yogesh Kumar

Food Process Engineering Program, School of Chemical and Bio Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
Neela Satheesh

Faculty of Chemical and Food Engineering, Bahir Dar Inistitute of Technology, Bahir Dar University, Bahir Dar, Ethiopia

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APA Style

Tamiru Kasaye Atlaw, Jha Yogesh Kumar, Neela Satheesh. (2018). Effect of Germination on Nutritional Composition and Functional Propertiesof Fenugreek (Trigonellafoenum-graecumLinn) Seed Flour. International Journal of Nutrition and Food Sciences, 7(3), 110-115. https://doi.org/10.11648/j.ijnfs.20180703.15

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ACS Style

Tamiru Kasaye Atlaw; Jha Yogesh Kumar; Neela Satheesh. Effect of Germination on Nutritional Composition and Functional Propertiesof Fenugreek (Trigonellafoenum-graecumLinn) Seed Flour. Int. J. Nutr. Food Sci. 2018, 7(3), 110-115. doi: 10.11648/j.ijnfs.20180703.15

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AMA Style

Tamiru Kasaye Atlaw, Jha Yogesh Kumar, Neela Satheesh. Effect of Germination on Nutritional Composition and Functional Propertiesof Fenugreek (Trigonellafoenum-graecumLinn) Seed Flour. Int J Nutr Food Sci. 2018;7(3):110-115. doi: 10.11648/j.ijnfs.20180703.15

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@article{10.11648/j.ijnfs.20180703.15,
  author = {Tamiru Kasaye Atlaw and Jha Yogesh Kumar and Neela Satheesh},
  title = {Effect of Germination on Nutritional Composition and Functional Propertiesof Fenugreek (Trigonellafoenum-graecumLinn) Seed Flour},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {7},
  number = {3},
  pages = {110-115},
  doi = {10.11648/j.ijnfs.20180703.15},
  url = {https://doi.org/10.11648/j.ijnfs.20180703.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20180703.15},
  abstract = {This study evaluated the effect of germination on the chemical compositionand functional propertiesof fenugreek seed flour. Germinated fenugreek flour had higher crude protein 29.89% in fenugreek flour germinated for 72h followed by 29.36% in fenugreek flour germinated for 48h and 27.42% in raw fenugreek flour. The crude fiber ranged from 11.349 to 14.70%. But as the time of germination increased the crude fiber content slightly decreased. Fenugreek flour germinated for 48h proved to be more beneficial in most mineral content than the rest of the germination periods (p<0.05). Germinated fenugreek flour for 72 hrhad significantly lower contents of anti-nutritional factors. The phytate content decreased significantly (p<0.05) from 64.22 to 18.99 with 53.96% reduction. The study showed that fenugreek flour germinated for 72h proved to be the best for highest nutrient content. The reduction of bulk density further increased as germination time increased. The control fenugreek flour have higher amount of water absorption capacity (401.86%). On germination the WAC decreased to 250.07, 248.13, and 245.15% at 24, 48,72h germination, respectively. The processed fenugreek flour had a higher oil absorption capacity in the range of 346.13-398.40 ml/g, which was significantly (p<0.05) higher than that of control flour.},
 year = {2018}
}

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