Effect of Germination and Roasting on Nutritive Composition and Anti-Nutrients in Fenugreek Seeds
Author(s):
Manju , GJU HISAR HARYANA; Dr. B. S. Khatkhar, GJU HISAR HARYANA; Mrs. Parveen, GJU HISAR HARYANA
Keywords:
Fenugreek seeds, Germination process, Estimation of phytic acid
Abstract:
Fenugreek seeds were processed by germination and roasting. Raw and processed fenugreek seeds were analyzed for total polyphenolic content, antioxidant activity and tannins in 80% methanolic extract and absolute methanolic extract. Total polyphenolic content, antioxidant activity and tannins were significantly (P ≤ 0.05) different in 80% methanolic extract and absolute methanolic extract. Germination process significantly (P ≤ 0.05) increased total polyphenolic content and antioxidant activity. The maximum level of phenolic content (93.27 mg/g) was found in fenugreek seeds germinated for 48 hrs. Total polyphenolic content, antioxidant activity and tannins were also significantly (P ≤ 0.05) different in roasted fenugreek seeds.
Other Details:
Manuscript Id | : | IJSTEV3I6034
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Published in | : | Volume : 3, Issue : 6
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Publication Date | : | 01/01/2017
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Page(s) | : | 31-35
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