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Effect of domestic processing on physico chemical and nutritional quality of fenugreek cultivars 

DOI: 10.18805/ajdfr.v35i4.6637    | Article Id: DR-713 | Page : 338-340
Citation :- Effect of domestic processing on physico chemical andnutritional quality of fenugreek cultivars .Asian Journal of Dairy and Food Research.2016.(35):338-340

Rajni Modgil*, Joshi R and Beenu Tanwar

rajni_modgil1@yahoo.com
Address :

Department of Food Science and Nutrition, College of Home Science, Chaudhry Sarwan Kumar Himachal Pradesh Krishi Vishva Vidyalaya, Palampur - 176 062, India.

Abstract

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.  

Keywords

Fenugreek seed Roasting Sprouting T. corniculata Trigonella foenum-graecum Proximate composition True protein.

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