CHANGES IN SOME NUTRIENTS OF FENUGREEK (TRIGONELLA-FOENUM-GRAECUM L) SEEDS DURING WATER BOILING

被引：9
作者：
ABDELNABEY, AA
DAMIR, AA
机构：
[1] Department of Agricultural Industries, Faculty of Agriculture, University of Alexandria, Alexandria, 21526, El-Shatby
来源：
PLANT FOODS FOR HUMAN NUTRITION | 1990年 / 40卷 / 04期
关键词：
amino acids composition; boiling; fenugreek seeds; in vitro digestibility; minerals; nitrogen compounds; phosphorus compounds; phytic acid;
D O I：
10.1007/BF02193850
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
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. © 1990 Kluwer Academic Publishers.
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收藏
页码：267 / 274
页数：8
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