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.
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Abdel-Nabey, A.A., Damir, A.A. Changes in some nutrients of fenugreek (Trigonella Foenum graecum L.) seeds during water boiling. Plant Food Hum Nutr 40, 267–274 (1990). https://doi.org/10.1007/BF02193850
- fenugreek seeds
- amino acids composition
- in vitro digestibility
- nitrogen compounds
- phosphorus compounds
- phytic acid