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Plant Foods for Human Nutrition

, Volume 40, Issue 4, pp 267–274 | Cite as

Changes in some nutrients of fenugreek (Trigonella Foenum graecum L.) seeds during water boiling

  • A. A. Abdel-Nabey
  • A. A. Damir
Article

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 weightand volume as well as the in vitro digetibility 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.

Key words

fenugreek seeds amino acids composition in vitro digestibility boiling nitrogen compounds minerals phosphorus compounds phytic acid 

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Copyright information

© Kluwer Academic Publishers 1990

Authors and Affiliations

  • A. A. Abdel-Nabey
    • 1
  • A. A. Damir
    • 1
  1. 1.Department of Agricultural Industries, Faculty of AgricultureUniversity of AlexandriaAlexandriaEgypt

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