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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
Published in :Volume : 3, Issue : 6
Publication Date: 01/01/2017
Page(s): 31-35
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