Changes in some nutrients of fenugreek (Trigonella Foenum graecum L.) seeds during water boiling
A.A. ABDEL-NABEY & A.A. DAMIR
Department of Agricultural Industries, Faculty of Agriculture, University of Alexandria, EI-Shatby, 21526 Alexandria, Egypt
Received 20 December 1989; accepted 28 May 1990
Key words: fenugreek seeds, amino acids composition, in vitro digestibility, boiling, nitrogen compounds, minerals, phosphorus compounds, phytic acid
Abstract. Fenugreek seeds were boiled in water for various lengths of time (5, 10 and 15 min). Changes in weight, volume, moisture content, total sugars, nitrogen compounds, minerals, phosphorus compounds, phytic acid, amino acids and the in vitro digestibility of the seeds as well as the total solids of the boiling water were determined. Data indicated that there was an increase in both weight and volume as well as the in vitro digestibility of fenugreek seeds especially after the first 5 minutes of boiling. On the other hand, a decrease in the content of total sugars, protein compounds, calcium, magnesium, phytic acid, phosphorus and amino acids was observed. The reduction was accompanied by a gradual increase in the total solids of boiling water.
Plant Foods for Human Nutrition 40: 267-274, 1990. 267 © 1990 Kluwer Academic Publishers. Printed in the Netherlands.
