Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

NAAS Rating: 5.03, Impact Factor: RJIF 5.98 | Free Publication Certificate
updates
NAAS Rating: 5.03 new
Vol. 8, Issue 12 (2019)

Effect of varieties and processing on nutritional composition of fenugreek seeds

Author(s):
Garima Dwivedi, Sadhna Singh and Deepti Giri
Abstract:
The present study was conducted to study the effects of varieties and processing treatments like roasting, germination and germination then roasting and varieties on nutritional composition of fenugreek seeds. Among different varieties the maximum moisture, crude protein, crude fat, crude fibre, dietary fibre, total ash dry matter, carbohydrates and energy contents was found in NDM-116 (7.53%), NDM-2 (39.20%), NDM-116 and NDM-2 (10.48 & 10.47%), NDM-120 (15.49%), NDM-120 (24.61%), NDM-1 (5.952%), NDM-80 (93.50%), NDM-80 (41%), NDM-116 and NDM-2 (348 Kcal) per 100 g respectively. Among the various treatments the maximum moisture, crude protein, crude fat, crude fibre, dietary fibre, total ash dry matter, carbohydrates and energy contents was recorded in raw (7.96%), germinated then roasted (32.47%), raw (9.23%), germinated then roasted (16.12%), raw (25.67%), germinated then roasted (6.37%), roasted (94.04%), raw (41%), roasted (343 Kcal) per 100 g respectively.
Pages: 68-72  |  199 Views  9 Downloads
How to cite this article:
Garima Dwivedi, Sadhna Singh, Deepti Giri. Effect of varieties and processing on nutritional composition of fenugreek seeds. Pharma Innovation 2019;8(12):68-72.
The Pharma Innovation Journal