Nutritional Evaluation of Fenugreek Seeds

ISBN-13: 9786203924435 / Angielski / Miękka / 168 str.

Garima Dwivedi; Sadhna Singh; Swati Shukla

Opis

The present investigation was undertaken to determine the nutritional quality of five varieties of fenugreek seeds namely, NDM-120, NDM-116, NDM-80, NDM-2 and NDM-1.The thousand grain weight of variety NDM-120 was maximum (14.06) followed by NDM-116 (13.43), NDM-80 (11.90), NDM-1 (11.90) and NDM-2 (10.82). Moisture content was maximum in NDM-116 (7.53) and minimum in NDM-80 (6.59). Protein content was maximum in NDM-2 (39.2%) and minimum in NDM-1 (21.97%). Among various treatments maximum protein content was found in germinated then roasted followed by germinated, roasted and raw seeds. Raw fenugreek seeds contain maximum fat (9.23%) followed by roasted, germinated and germinated then roasted. Crude fibre values of different varieties ranged from 14.01 to 15.49. Total ash content ranged from 5.70 to 5.95 per cent. Energy values of different varieties were in the range of 322 to 342 Kcal per 100 g. Thus, it is recommended that raw fenugreek seed powder may be supplemented in different products to increase their nutritional value. Further, it has pharmacological, medicinal and therapeutic properties such as anti-diabetic, anti-tumour, anti-viral and anti-oxidant properties.

O autorze

Dwivedi, Garima Dr. Sadhna Singh is presently working as Associate Professor and Head, Department of Food Science and Nutrition, College of Community Science, Acharya Naendra Dev University of Agriculture and Technology. She has completed her M.Sc. and Ph.D. in Food Science and Nutrition from CSKHPKV, Palampur, H.P. She has qualified ASRB NET.