Vol. 13, Issue 7 (2024)

Author(s):
Kanika Bhatia

Abstract:
Garden cress seed is an iron rich underutilized edible herb. The complex processes such as fermentation and germination affects crop yield, nutritional profile and its bioavailability. In order to increase agricultural output and quality, it is crucial to understand the molecular components of seed dormancy and germination. Generally, spices and herbs are abundant in antioxidants. Germination degrades carbohydrate and protein components, reduces anti-nutritional factors, and enhances the availability of mineral and vitamin rich dietary sources. It also enhances sensory parameters such as taste and flavor. Biochemical compounds are found in minor amounts in food but have significant metabolic and/or physiological effects. Given that bioactive compounds such as phytochemicals can be beneficial or adverse, depending on the processing conditions, an assesment of their various physiological effects is necessary to determine whether they should be preserved or eliminated. This paper reveals the major physiochemical changes that occur during germination of garden cress seeds, the impact of germination on macronutrients, the effect of germination on anti-nutritional factors and bioactive chemicals. It also discusses the nutritional composition and health benefits of garden cress seeds.