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Changes in some nutrients of fenugreek (Trigonella Foenum graecum L.) seeds during water boiling.
Plant Foods Hum Nutr. 1990 Oct; 40(4):267-74.PF

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.

Authors+Show Affiliations

Abdel-Nabey AA
Department of Agricultural Industries, Faculty of Agriculture, University of Alexandria, Egypt.
Damir AA
No affiliation info available

MeSH

Amino AcidsCarbohydratesCookingDigestionFabaceaeHot TemperatureMineralsNitrogenNutritive ValuePhosphorusPhytic AcidPlant ProteinsPlants, MedicinalSeeds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

2247433

Citation

Abdel-Nabey, A A., and A A. Damir. "Changes in some Nutrients of Fenugreek (Trigonella Foenum Graecum L.) Seeds During Water Boiling." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 40, no. 4, 1990, pp. 267-74.
Abdel-Nabey AA, Damir AA. Changes in some nutrients of fenugreek (Trigonella Foenum graecum L.) seeds during water boiling. Plant Foods Hum Nutr. 1990;40(4):267-74.
Abdel-Nabey, A. A., & Damir, A. A. (1990). Changes in some nutrients of fenugreek (Trigonella Foenum graecum L.) seeds during water boiling. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 40(4), 267-74.
Abdel-Nabey AA, Damir AA. Changes in some Nutrients of Fenugreek (Trigonella Foenum Graecum L.) Seeds During Water Boiling. Plant Foods Hum Nutr. 1990;40(4):267-74. PubMed PMID: 2247433.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes in some nutrients of fenugreek (Trigonella Foenum graecum L.) seeds during water boiling. AU - Abdel-Nabey,A A, AU - Damir,A A, PY - 1990/10/1/pubmed PY - 1990/10/1/medline PY - 1990/10/1/entrez SP - 267 EP - 74 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 40 IS - 4 N2 - 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. SN - 0921-9668 UR - https://www.unboundmedicine.com/medline/citation/2247433/Changes_in_some_nutrients_of_fenugreek__Trigonella_Foenum_graecum_L___seeds_during_water_boiling_ DB - PRIME DP - Unbound Medicine ER -