Nutritional composition of Raw and Roasted Garden Cress Seed (Lepidium sativum L.) Flour

Abstract

Background: Garden cress is one of the traditional medicinal plants packed with nutrients. In India, garden cress seeds are consumed either raw or in processed forms. The different processes employed such as roasting may provide palatability, acceptable colour, and texture and raise the nutritional composition. Methods: The present study was conducted to assess the nutritional composition of raw and roasted garden cress seed flour. Raw garden cress seed flour was developed by drying the seeds in oven at 600C for 45 minutes, followed by grinding and sieving through 60 mesh sieve. Roasted flour was developed by initial roasting of seeds in iron vessel followed by similar procedure as for raw flour. Both flours were stored in air tight containers for further research analysis. In nutritional composition moisture, total ash, crude protein, crude fat, crude fibre, total carbohydrate and physiological energy were assessed for both raw and roasted seed flour. Results: The result of the nutritional composition for raw and roasted seed flour showed that roasted flour has a higher nutritional composition than raw seed flour. It can be concluded that processing not only improves the shelf life and acceptability but also improves the nutritional composition of flour, which can be helpful to maintain and improve health and nutritional status.