IMPACT OF SOAKING, ROASTING AND GERMINATION ON QUALITY PARAMETERS

IMPACT OF SOAKING, ROASTING AND GERMINATION ON QUALITY PARAMETERS OF FENUGREEK SEEDS (TRIGONELLA FOENUMGRAECUM L.)
R. S. Agrawal-1, H.M. Syed-2 and P.N. Satwadhar-3
1,2-Department of Food Chemistry and Nutrition, 3-Department of Food Trade and Business Management,
College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431402, Maharashtra
[Corresponding author E-mail-1: agrawalrinku01@gmail.com]
Received: 04-08-2016 Revised: 26-08-2016 Accepted: 31-08-2016

Abstract:
The present study was conducted to study the impact of pretreatment such as soaking, roasting and germination on quality parameters of fenugreek seeds. Raw and processed fenugreek seed flours were analyzed for nutritional composition, in-vitro protein digestibility, and functional as well as sensorial properties. The crude fiber content of soaked, germinated and roasted fenugreek seed flours was 6.63, 9.04 and 6.75% in contrast to raw fenugreek seed flour (6.33%). Processing of fenugreek seeds
improved in-vitro protein digestibility and availability of minerals as compared to raw fenugreek seed flour. in-vitro protein digestibility and availability of Ca, Fe and Mg know also increased appreciably due to reduction in antinutrient contents at 24 h germination. Processing of fenugreek seeds also enhanced functional properties and reduced its bitterness. Germination of fenugreek seeds was found to improve quality parameters as well as reduced its bitterness.

Keywords: pretreatment, sensorial properties, fenugreek seeds

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