Physical and Functional Properties of Raw and Roasted Garden Cress Seeds (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 content of carbohydrates along with retention of minerals. Methods: The present study was conducted to assess the physical and functional properties of raw and roasted garden cress seeds flour. Raw garden cress seed flour was developed by drying the seeds in oven at 60°C 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. Physical properties assessed were thousand seed weight, seed volume, seed density, bulk density, hydration capacity, hydration index, swelling capacity and swelling index. Functional properties included water and oil absorption capacity, gel consistency, gelation capacity and flour solubility. Result: The result for physical properties showed that thousand seed weight, volume, seed density, bulk density, hydration capacity, hydration index, swelling capacity and swelling index of raw garden cress seeds were 1.95 g, 2.6 ml, 0.77, 0.76 g/ml, 7.95, 4.05, 0.82 and 0.32, respectively, whereas, in roasted garden cress seeds, these were 1.81 g, 2.83 ml, 0.64, 0.69 g/ml, 7.21 g/100 g, 3.98, 0.88 ml/100 g and 0.31, respectively. Both raw and roasted garden cress seeds flour were found to have good functional properties. Data on functional properties showed that raw garden cress seed flour had significantly higher water absorption capacity (4.9 g/ml), oil absorption capacity (2.69 g/ml), gelation capacity (7.9%) and flour solubility (21.2%), while roasted seed flour had higher gel consistency (70.33%) than its counterpart. The study concluded thatboth types of flour i.e. raw and roasted garden cress seed flour were having good physical and functional properties implying that these can be incorporated into different food products so as to improve nutritional quality. The high flour solubility of garden cress flour makes it suitable for incorporating in different infant formulas.