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Abstract
This study evaluated the effect of germination on the chemical compositionand functional propertiesof fenugreek seed flour. Germinated fenugreek flour had higher crude protein 29.89% in fenugreek flour germinated for 72h followed by 29.36% in fenugreek flour germinated for 48h 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 48h proved to be more beneficial in most mineral content than the rest of the germination periods (p<0.05). Germinated fenugreek flour for 72 hrhad 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 WAC decreased to 250.07, 248.13, and 245.15% at 24, 48,72h 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.
Highlights
Fenugreek (Trigonellafoenum-graecum L.) is an annual legume mainly used as a spice crop in many parts of the world
The germinated fenugreek seeds were dried in a drying oven (Beschickung-Loading, Model100-800, Memmert, Germany) at 60°C for 24 h [13] and ground to pass through 710 micron sieve (Endecotts LTD., London England) to obtain fine powder (Figure 1)
Moisture content, total ash, crude protein, crude fat, total carbohydrates of both raw and germinated fenugreek seeds are presented with respect to germination time
Summary
Fenugreek (Trigonellafoenum-graecum L.) is an annual legume mainly used as a spice crop in many parts of the world This crop is native to an area extending from Iran to northern India, but is widely cultivated in China, North and East Africa, Ukraine and Greece. It is locally used as a pulse, spice and medicinal plant, and has a long history in Ethiopia. The seeds are bitter intastedueto presence of bitter saponins, which limit their acceptability in foods [13] It has been possibletodebitter fenugreek seeds by employing various processing methods such as soaking, germination, roasting, etc.[5]
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