Effect of Germination on Nutritional Composition and Functional Properties of Fenugreek (Trigonellafoenum-graecum Linn) Seed Flour

Abstract

This study evaluated the effect of germination on the chemical composition and functional properties of fenugreek seed flour. The study was conducted at Addis Ababa Institute of Technology in Food Engineering laboratory. Fenugreek seed was germinated for 0, 24, 48 and 72 hrs. Germinated fenugreek flour had higher crude protein 29.89% in fenugreek flour germinated for 72 hrs followed by 29.36% in fenugreek flour germinated for 48 hrs 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 48 hrs proved to be more beneficial in most mineral content than the rest of the germination periods (p<0.05). Germinated fenugreek flour for 72 hrs had 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 water absorption capacity decreased to 250.07, 248.13, and 245.15% at 24, 48, 72 hrs 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. Therefore, the use of processed fenugreek seed flour can be exploited in functional foods as well as a therapeutic agent on a regular basis.