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

Address :

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


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.  


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


  1. AOAC (1995). Official Methods of Analysis Association of Official Analytical Chemists, Washington, DC 
  2. Awadalla MZ, El-Gedaily AM, El-Shamy AE and El-Aziz KA, (1980). Studies on some Egyptian foods. Zeitschrift-fur-    ernahrungswissenschaft 19:244-247.
  3. Becker HC, Milner RT and Nagel RA, (1940). A method for determination of NPN in soyabean meal. Cereal Chemistry 17: 447-457.
  4. Clegg KM, (1956). The application of the anthrone reagent to the estimation of starch in cereals. Journal of Science of Food and Agriculture 7:40
  5. Geil PB and Anderson JW, (1994). Nutrition and health implications of dry beans: a review. Journal of the American College of Nutrition 13:549-558.
  6. Gopalan C, Ramashastri BV, Balasubramanium SC, (1995). Nutritive value of Indian foods, National Institute of Nutrition, Hyderabad. India, p 47.
  7. Gupta V, R Modgil and Kalia M (2005). Effect of domestic cooking on the in vivo protein quality of Faba beans. J. Food Sci. Technol 45: 501-503
  8. Mankotia K and Modgil R, (2003). Effect of soaking, sprouting and cooking on physico- chemical property of cowpea (Vigna ungiculcta). Beverage and Food World 29:31-32.
  9. Nour AAM and Magboul BI, (1986). Chemical and amino acid composition of fenugreek seeds grown in Sudan. Food Chemistry 22:1-5.
  10. O’Shea JO and Maguire MP, (1962). Determination of calorific value of food stuff by chromic acid oxidation. Journal of Food Agriculture Science 13: 530.
  11. Ranganna S, (1995). Analysis and Quality Control for Fruits and Vegetable Products. 3rd edition. Tata Mc graw Hill Pub.Co. New Delhi.
  12. Sendecor W and Cochran WG. (1994). Statistical methods. Sixth Edition, Oxford and IBH Publication, New Delhi. p 297.
  13. Yemn EW and Willis AJ, (1954). The estimation of carbohydrates in plant extracts by Anthrone. Journal of Biochemistry 57: 508-509.

Global Footprints