IMPACT OF PROCESSING ON NUTRITIONAL, ANTINUTRITIONAL AND PHYTOCHEMICAL COMPOSITION OF FENUGREEK SEEDS (TRIGONELLA FOENUM-GRAECUM L.)

Abstract

Phytate and tannin are more pronounced antinutrients limiting the nutritional quality of fenugreek. Fenugreek (Trigonella foenum-graecum L.) collected from Biratnagar was studied to explore the effect of different treatments roasting (130±5°C for 7 minutes), soaking (12 hrs. at room temperature) and germination (72 hrs. at 25°C) on its bioactive compounds (polyphenol and anti-oxidant activity), nutritional and anti-nutritional compounds (phytate and tannin). Experimental data was analyzed using software GenStat 12th Edition. The mean value of moisture, protein, fat, crude fiber, ash, carbohydrate was found to be 9.39%, 22.05% (db), 4.33% (db), 8.51% (db), 3.89% (db), 51.81% (db) respectively while iron and calcium content value were found to be 11.45 and 78.29 mg/100gm (db). Protein increased significantly during roasting, soaking and germination whereas fat decreased significantly during all treatments. Iron and calcium increased during roasting whereas decreased during soaking and germination. The mean value of phytate and tannin content were found to be 85.09 and 674.84 mg/100gm (db). Maximum reduction of anti-nutrients: phytate (54.55%) and tannin (66.73%) were found when fenugreek seeds were germinated (72 hours). The reduction percentage of antinutrients by soaking (12 hour) and roasting (130±5⁰C for 7 mins) were found to be less effective method compared to germination. Statistical analysis for antinutrients showed that there was significant difference (p<0.05) found in between raw and treated sample. All the treatments had significant impact on its bioactive components. Phenolic content increased significantly (p<0.05) from 80.85mg GAE/g to 85.70, 83.38 and 117.70 mg GAE/g during roasting, soaking and germination. Antioxidant activity (IC50=1.28) was found to be high in germinated sample as compare to raw, roasted and soaked sample. IC50 value from ascorbic acid standard curve was 55.18 mg/ml. Hence, Germination of fenugreek seeds for 72 hours is concluded as the most effective and promising method for the reduction of antinutrients and increasing the nutritional components, phytochemicals and antioxidant, compared to the roasting and soaking techniques.