EFFECT OF SOAKING AND GERMINATION ON NUTRIENT AND ANTINUTRIENT CONTENTS OF FENUGREEK (TRIGONELLA FOENUM GRAECUM L.)

Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp)

Lentils have a valuable physicochemical profile, which can be affected by the presence of antinutrients that may impair the benefits arising from their consumption. Different treatments can be used to reduce these undesirable compounds, although they can also affect the general composition and behaviour of the lentils. Thus, the effect of different processing methods on the physicochemical and techno-functional properties, as well as on the antinutritional factors of different lentil varieties was studied. Phytic acid was eliminated during germination, while tannins and trypsin inhibitors are mostly affected by cooking. Functional properties were also altered by processing, these being dependent on the concentration of different nutrients in lentils. All the studied treatments affected the physicochemical profile of lentils and their functional properties. Cooking and germination appear to be the most effective in reducing antinutritional factors and improving the physicochemical profile of the lentils, meeting the current nutritional demands of today's society.

Fatty acid and nutrient profiles, diosgenin and trigonelline contents, mineral composition, and antioxidant activity of the seed of some Iranian Trigonella L. species

BACKGROUND

Fenugreeks (Trigonella L. spp.), belonging to the legume family (Fabaceae), are well-known multipurpose crops that their materials are currently received much attention in the pharmaceutical and food industries for the production of healthy and functional foods all over the world. Iran is one of the main diversity origins of this valuable plant. Therefore, the aim of the present study was to explore vitamins, minerals, and fatty acids profile, proximate composition, content of diosgenin, trigonelline, phenolic acids, total carotenoids, saponins, phenols, flavonoids, and tannins, mucilage and bitterness value, and antioxidant activity of the seed of thirty populations belonging to the ten different Iranian Trigonella species.

RESULTS

We accordingly identified notable differences in the nutrient and bioactive compounds of each population. The highest content (mg/100 g DW) of ascorbic acid (18.67 ± 0.85‒22.48 ± 0.60) and α-tocopherol (31.61 ± 0.15‒38.78 ± 0.67) were found in the populations of T. filipes and T. coerulescens, respectively. Maximum content of catechin was found in the populations of T. teheranica (52.67 ± 0.05‒63.50 ± 0.72 mg/l). Linoleic acid (> 39.11% ± 0.61%) and linolenic acid (> 48.78 ± 0.39%) were the main polyunsaturated fatty acids, with the majority in the populations of T. stellata (54.81 ± 1.39‒63.46 ± 1.21%). The populations of T. stellata were also rich in trigonelline (4.95 ± 0.03‒7.66 ± 0.16 mg/g DW) and diosgenin (9.06 ± 0.06‒11.03 ± 0.17 mg/g DW).

CONCLUSIONS

The obtained data provides baseline information to expand the inventory of wild and cultivated Iranian Trigonella species for further exploitation of rich chemotypes in the new foods and specific applications.

Variability in proximate composition, phytochemical traits and antioxidant properties of Iranian agro-ecotypic populations of fenugreek (Trigonella foenum-graecum L.)

Fenugreek (Trigonella foenum-graecum L.) is a multi-use annual forage legume crop that is widely used in food products such as syrup, bitter run, curries, stew, and flavoring. In the present study, morphological traits, proximate composition (moisture, crude fibre, protein, fat, carbohydrate, and energy value), total phenol and total flavonoid contents, and antioxidant properties of 31 Iranian agro-ecotypic populations of the plant was investigated. Among the leaf and seed samples studied, the seeds exhibited the high ash (3.94 ± 0.12%), fat (7.94 ± 0.78%), crude fibre (10.3 ± 0.25%), protein (35.41 ± 1.86%), and carbohydrate (50.5 ± 1.90%) content. In general, more energy value (kcal/100 g) was also obtained from the seed (318.88 ± 1.78-350.44 ± 1.27) than leaf samples (45.50 ± 1.32-89.28 ± 0.85). Antioxidant activity and power of leaf samples were ranged from 67.95 ± 0.05‒157.52 ± 0.20 μg/ml and from 45.17 ± 0.01‒361.92 ± 0.78 μmol Fe+2 per g dry weigh, respectively. Positive linear correlations between antioxidant activity and total phenolic compounds were observed. A significant correlation between proximate composition (dependent variable) and some morphological features (independent variable) was observed. Considerable variability in the studied traits among the plant samples can be interestingly used in further food and production systems.

Phytochemical screening and in-vitro biological properties of unprocessed and household processed fenugreek (Trigonella foenum-graecum Linn.) seeds and leaves

The impact of household processes on fenugreek leaves and seeds has been analyzed for total phenolic (TP) and total flavonoid content (TF), and in-vitro biological activities such as antioxidant, antimicrobial, and anti-inflammatory properties. Processes included air-drying for leaves and germinating, soaking, and boiling for seeds. Air-dried fenugreek leaves (ADFL) had high TP (15.27 mg GAE g^-1 D.W.) and TF (7.71 mg QE g^-1 D.W.) (milligram quercetin equivalents per gram dry weight). The TP contents of unprocessed, germinated, soaked, and boiled seeds were 6.54, 5.60, 4.59, and 3.84 mg gallic acid equivalents per gram of dry weight (mg GAE g^-1 D.W.), respectively. The TF contents in unprocessed fenugreek seeds, germinated fenugreek seeds, soaked fenugreek seeds, and boiled fenugreek seeds (BFS) were 4.23, 2.11, 2.10, and 2.33 mg QE g^-1 D.W., respectively. Sixteen phenolic and nineteen flavonoid compounds has been identified using high-performance liquid chromatography. Antioxidant activity using 2,2-diphenyl-1-picrylhydrazil (DPPH^·), 2,2-azinobis (3-ethylbenothiazoline-6-sulfonic acid (ABTS^+·), and ferric reducing antioxidant power (FRAP^·) assays indicated that ADFL had the highest activity. Antimicrobial activity has been evaluated against each of the eight pathogenic bacterial and fungal strains. ADFL showed the strongest activity with minimum inhibitory concentrations values ranging from 0.03 to 1.06 and 0.04 to 1.18 mg ml^·1 against bacterial and fungal strains, respectively. Anti-inflammatory activity was evaluated in-vitro against RAW 264.7 macrophage cells using the nitric oxide (NO) assay. Results revealed that ADFL had the highest cytotoxicity and anti-inflammatory activity according to the NO assay. Household processes significantly reduced the in-vitro biological properties of processed seeds.

Diet Diversification and Priming with Kunu: An Indigenous Probiotic Cereal-Based Non-Alcoholic Beverage in Nigeria

Kunu is a fermented non-alcoholic beverage consumed all over Nigeria. The drink is served as an alternative to alcohol due to its perceived extreme nourishing and therapeutic properties. Varieties of this beverage are determined mostly by the type of grain, the supplements, sensory additives used, and the process employed during its production. Dietary quality is paramount in nutritional well-being and a key factor in human overall health development. The nutritional quality of grains utilised for Kunu production makes the drink more appealing to a large growing population when compared to some other drinks. Some use Kunu drink as an infant weaning drink, thus serving as a priming beverage for infants due to its rich probiotic and nutritional properties. However, this beverage’s short shelf-life has limited its production scale. This review therefore elaborates succinctly on the diverse therapeutic nutritional properties of the Kunu beverage and the effect of additives and fermentation on the microbial dynamics during Kunu production, as well as the prospect of Kunu in diet diversification and priming for weaning infants.

Phytochemical screening and in-vitro biological properties of unprocessed and household processed fenugreek (Trigonella foenum- graecum Linn.) seeds and leaves.. [DOI: 10.21203/rs.3.rs-1952713/v1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0]

The impact of household processes on fenugreek leaves and seeds was analyzed for total phenolic (TP) and total flavonoid content (TF), and in-vitro biological activities such as antioxidant, antimicrobial, and anti-inflammatory properties. Processes included air-drying of leaves and germinating, soaking, and boiling of seeds. Air-dried fenugreek leaves (ADFL) had high TP (15.27 mg GAE/g D.W.) and TF (7.71 mg QE/g D.W.). The TF of unprocessed, germinated, soaked, and boiled seeds had 6.54, 5.60, 4.59, and 3.84 mg GAE/g D.W., respectively. The TF in UFS, GFS, SFS, and BFS were 4.23, 2.11, 2.10, and 2.33 mg QE/g D.W., respectively. Sixteen phenolic and nineteen flavonoid compounds were identified using the HPLC. Antioxidant activity using DPPH•, ABTS+•, and FRAP• assays indicated that ADFL had high activity. Antimicrobial activity was evaluated against each eight pathogenic bacterial and fungal strains. ADFL showed a strong activity with MIC values ranging from 0.03 to 1.06 and 0.04 to 1.18 mg ml− 1 against bacterial and fungal strains, respectively. Anti-inflammatory activity was evaluated in-vitro against RAW 264.7 macrophage cells using of NO assay. Results revealed that ADFL had the highest cytotoxicity and anti-inflammatory activity according to NO assay. Household processes significantly declined the in-vitro biological properties of processed seeds.

Topical and nutricosmetic products for healthy hair and dermal antiaging using "dual-acting" (2 for 1) plant-based peptides, hormones, and cannabinoids

One of the side effects of oral antiaging retinoids is increased hair shedding. Retinoids promote the expression of TGF-β2 from fibroblasts, which stimulate collagen expression but silences keratinocytes. Since keratinocytes normally influence differentiation of dermal papilla cells at the base of the hair follicle, retinoids feasibly inhibit hair growth via the increased expression of TGF-β2, which inhibits Wnt/β-catenin signaling. Fortunately, the plant kingdom provides an array of alternatives as dual-acting nutricosmetics and topicals that work independently of TGF-β2 to confer dermal antiaging and hair health effects. These alternatives include "plant hormones" such as cytokinins and phytoestrogens. Many cytokinins are agonists of the G-coupled adenosine receptors. Partial agonism of adenosine receptors promotes collagen synthesis independently of TGF-β2 signaling. Adenosine expression is potentially also the mechanism of minoxidil in promotion of scalp hair growth. Because of crosstalk between adenosine and cannabinoid receptors it makes sense to try combinations of specific CB2 agonists and cytokinins (or phytoestrogens). However, dual-acting cosmetics including peptides with high numbers of positively charged amino acids, such as lysine or arginine, offer real potential as they can be processed from multiple botanical candidates, including almond, fenugreek, pea sprouts, soy, and seaweeds. The current review summarizes much of what is known about retinoid alternatives in the plant kingdom and identifies potentially fruitful new areas of research.

Effect of Elicitation with Iron Chelate and Sodium Metasilicate on Phenolic Compounds in Legume Sprouts

Seven-day-old sprouts of fenugreek (Trigonella foenum-graecum L.), lentil (Lens culinaris L.), and alfalfa (Medicagosativa L.) were studied. The legume seeds and then sprouts were soaked each day for 30 min during 6 days with water (control) or mixture of Fe-EDTA and sodium silicate (Optysil), or sodium silicate (Na-Sil) alone. Germination and sprout growing was carried out at temperature 20 ± 2 °C in 16/8 h (day/night) conditions. Phenolic compounds (free, ester, and glycosides) content were determined by HPLC-ESI-MS/MS using a multiple reaction monitoring of selected ions. Flavonoids and phenolic acids were released from their esters after acid hydrolysis and from glycosides by alkaline hydrolysis. The presence and high content of (−)-epicatechin (EC) in fenugreek sprouts was demonstrated for the first time. Applied elicitors decreased the level of free EC in fenugreek and alfalfa sprouts but enhanced the content of its esters. Besides, elicitors decreased the content of quercetin glycosides in lentil and fenugreek sprouts but increased the content of quercetin and apigenin glycosides in alfalfa sprouts. The applied elicitors decreased the glycoside levels of most phenolic acids in lentil and p-hydroxybenzoic acid in fenugreek, while they increased the content of this acid in alfalfa. The mixture of iron chelate and sodium silicate had less effect on changes in flavonoid and phenolic acid content in legume sprouts than silicate alone. In general, the used elicitors increased the content of total phenolic compounds in fenugreek and alfalfa sprouts and decreased the content in lentil sprouts. Among the evaluated elicitors, Optysil seems to be worth recommending due to the presence of iron chelate, which can be used to enrich sprouts with this element.

Effects of phytase-supplemented fermentation and household processing on the nutritional quality of Lathyrus sativus L. seeds

Grass pea (Lathyrus sativus L.) is commonly consumed in cooked, fermented, and roasted forms in Ethiopia. However, the impacts of household processing practices on its nutrients, antinutrients, and toxic compounds have not been adequately studied. Therefore, the effects of household processing and fermentation in the presence and absence of a phytase on the contents of β-N-oxalyl-L-α,β-diaminopropionic acid (β-ODAP), myo-inositol phosphates, crude protein, minerals and the in vitro bioaccessibility were investigated. Fermentation exhibited a significant decline in β-ODAP (13.0-62.0%) and phytate (7.3-90.5%) irrespective of the presence of phytase. Pressure and pan cooking after discarding the soaking water resulted in a 27.0 and 16.2% reduction in β-ODAP. A 30% reduction in phytate was observed during germination followed by roasting. In addition, germination resulted in a significant (p < 0.05) increase in crude protein. Germination and germination followed by roasting resulted in the highest Fe bioaccessibilities (more than 25 fold higher compared to untreated samples) followed by pressure cooking and soaking. Processing also improved Zn bioaccessibilities by 50.0% (soaked seed without soaking water), 22.5% (soaked seed with soaking water), and 4.3% (germination). Thus, the processing technologies applied were capable of reducing the content of phytate (InsP6) and β-ODAP with a concomitant increase in mineral bioaccessibilities. Processing of grass peas could therefore contribute to their more widespread utilization.

Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and Moringa oleifera Seed Flours

Recently, there is an increasing demand for functional yoghurts by consumer, especially those produced through the incorporation of food of plant origin or its bioactive components. The current research was devoted to formulating functional buffalo yoghurt through the addition of 0.1 and 0.2% of fenugreek (Trigonella foenum-graecum) seed flour (F1 and F2) and Moringa oleifera seed flour (M1 and M2). The effects of fortification were evaluated on physicochemical, total phenolic content (TPC), antioxidant activity (AOA), the viability of yoghurt starter, and sensory acceptability of yoghurts during cold storage. Moringa oleifera seed flour had higher contents of TPC (140.12 mg GAE/g) and AOA (31.30%) as compared to fenugreek seed flour (47.4 mg GAE/g and 19.1%, respectively). Values of TPC and AOA significantly increased in fortified yoghurts, and M2 treatment had the highest values of TPC (31.61, 27.29, and 25.69 mg GAE/g) and AOA (89.32, 83.5, and 80.35%) at 1, 7, and 14 days of storage, respectively. M2 showed significantly higher antibacterial activity against E. coli, S. aureus, L. monocytogenes, and Salmonella spp. and the zones of inhibition were 12.65, 13.14, 17.23 and 14.49 mm, respectively. On the other hand, control yoghurt showed the lowest antibacterial activity and the zones of inhibition were (4.12, 5.21, 8.55, and 8.39 mm against E. coli, S. aureus, L. monocytogenes, and Salmonella spp., respectively). Incorporation of 0.1% and 0.2% of moringa seed flour (M1 and M2) led to a higher content of Ca, P, K, and Fe and lower content of Mg and Zn as compared to F1 and F2, respectively. Thus, it could be concluded that fenugreek and Moringa oleifera seed flour can be exploited in the preparation of functional novel yoghurt.

In vitro bioaccessibility and bioavailability of iron from fenugreek, baobab and moringa

Iron deficiency anaemia (IDA) is a common nutritional disorder worldwide. Sustainable food-based approaches are being advocated to use high and bioavailable dietary iron sources to prevent iron deficiency. The study investigated the bioaccessibility and bioavailability of iron from some plant products. Total iron levels in the samples were measured by inductively coupled plasma optical emission spectrometry (ICP-OES). Fractionation of the iron from the digested extracts was carried out by centrifugation and ultrafiltration. Iron bioavailability was determined using an in vitro simulated peptic-pancreatic digestion, followed by measurement of ferritin in Caco-2 cells. The highest amount of bioaccessible iron was obtained from moringa leaves (9.88% ± 0.45 and 8.44 ± 0.01 mg/100 g), but the highest percentage bioavailability was from baobab fruit pulp (99.7% ± 0.13 and 1.74 ± 0.01 mg/100 g) respectively. All the plant products, except for baobab, significantly inhibited iron uptake from FeSO₄ and FAC, with fenugreek sprout being the most inhibitory.

Efficacy of germination and probiotic fermentation on underutilized cereal and millet grains

Abstract

Cereals and millets have been known as poor man’s crops for a long time, and have good potential in the mercenary system of food and in research and development but these coarse grains have been leftover and underutilised since a long time. In addition to nutritional properties, various elements of cereal grains contain phenolic compounds as well as various anti-nutritional factors. To improve the nutritional quality and availability of these grains, they are processed in several ways. This review discusses the effect of pre-processing techniques such as germination with a combination of probiotic fermentation on various components of underutilised coarse cereals and millets and advantages it brings into the final product. Germinated food mixture usually contains a significantly higher amount of thiamine, lysine and niacin contents. The combination of cereals with other methods results in better nutrient profile and an enhanced amino acid pattern. Fermentation is said to be the most crucial and popular process which considerably lowers the antinutrients present in coarse cereals such as trypsin inhibitor, phytic acid and tannins and hence, enhance the overall nutritive value of coarse cereals and other food grains. Also, germinated cereal-based food products have higher cell count and better growth of beneficial bacteria, thus, germination of cereals facilitates the probiotic fermentation of cereals.

Graphical abstract

Biofortification of chromium in fenugreek seeds

BACKGROUND

Fenugreek and chromium are known to have anti-diabetic properties and this has been well demonstrated by multiple studies. Researches have been undertaken to study thebiofortification of chromium (Cr3+) in fenugreek. Some of the researchers have studied the biofortification from the soil irrigated with tannery waste water or from soil amended by tannery-sludge, with a view of enhancing the anti-diabetic effect of fenugreek plants. The present research work was also undertaken to increase the chromium content of fenugreek seeds, but through direct treatment of chromium picolinate solution to fenugreek seeds.

METHODS

Fenugreek seeds were procured and divided in four groups having three batches of 10 g seeds- treatment1, treatment2, control1 and control2. Control1 group was kept raw and was given no treatment and control2 group was germinated using double distilled water. Treatment1 and treatment2, on the other hand, were given treatment of 0.02 g and 0.04 g chromium picolinate solution, on first day and 0.01 g and 0.02 g chromium picolinate solution on second day, respectively. The germinated samples were then completely dried, powdered, digested with di-acid mixture and assayed using Inductively Coupled Plasma optical emission spectrometry method for chromium content. The treatment1 sample was selected for further nutritional analysis along with control1 and control2 group to compare the nutritional composition of raw, germinated and chromium treated fenugreek seed flour. Fifteen sprouts from treatment1 group (treatment1A group) and fifteen sprouts from control2 group (control3 group) were sown in earthen pots for the analysis of chromium content in seeds of new plants.

RESULTS

The fenugreek seeds treated with two different concentrations of chromium picolinate viz. treatment1 and treatment2 group attained 55 and 80 times higher chromium content as compared to control2 group, respectively. All the estimated minerals and bioactive compounds were significantly high (p ≤ 0.01) in germinated fenugreek seed flour and chromium treated fenugreek seed flour compared to raw fenugreek seed flour. Germinated fenugreek seed flour and chromium treated fenugreek seed flour were statistically comparable to each other in respect of all the parameters analysed. Hence, it was evident that enriching fenugreek seeds with chromium, did not affect the nutritional content of fenugreek seed by any mean. Also, there was no significant difference between the chromium content in seeds of control3 group and T1A group.

CONCLUSIONS

Treatment of fenugreek seeds with chromium solution seems to be an efficient and safe method for increasing their chromium concentration as compared to application of chromium to the soil for biofortification with minimal to no chance of chromium accumulation and inheritance in next generation plants. However, there is a need of more research to see how reliable these observations would be when different chromium salts and/or varied chromium concentration are used.

Antioxidant properties, phenolic and mineral composition of germinated chia, golden flax, evening primrose, phacelia and fenugreek

Seeds and sprouts are of considerable interest due to their numerous pro-health benefits. The aim of this study was to investigate the effect of germination on the mineral composition (performed by flame absorption atomic spectroscopy), total phenolic content, antioxidant activity, as well as phenolic profiles (before and after alkaline hydrolysis by high-performance liquid chromatography) of chia, golden flax, evening primrose, phacelia and fenugreek seeds. Generally, significant (p < 0.05) changes in the individual minerals composition of the seeds, improvement of their antioxidant properties, as well as increase in levels of individual phenolic compounds was found after seeds germination. Alkaline hydrolysis allowed to release free forms of phenolics and to confirm (chromatographically) their significantly higher amounts when compared to the nonhydrolyzed fraction. Gallic, protocatechuic, caffeic, p-coumaric, ferulic and sinapic acids, as well as quercetin and kaempferol were identified in analyzed seeds and sprouts. Sprouts exhibited better nutritional values than their un-germinated forms.

Wheat-Fenugreek Composite Flour Noodles: Effect on Functional, Pasting, Cooking and Sensory Properties

Composite flour noodles were prepared by blending fenugreek flour (FF) with wheat flour (WF) at a replacement level of 2%, 5%, 7% and 10%, respectively. The chemical, functional, and pasting properties of different flour blends were assessed to check its suitability for noodle making. FF exhibited significantly (p 0.05) high protein (28.5%), crude fibre (7.2%), fat (4.9%) and ash content (3.6%) as compared with WF. Water absorption capacity, water solubility index, oil absorption capacity, foaming capacity and emulsion capacity showed an increase in values while the peak viscosity of flour blends decreased with increase in the level of FF. The noodles prepared with wheat-fenugreek flour blends showed higher cooking time, water uptake and cooked weight but less gruel solid loss as compared with control (100% WF) noodles. Noodles prepared with 93% WF+7% FF scored a satisfactory overall acceptability score for their sensory characteristics. Therefore, noodles with satisfactory eating, cooking, texture attributes can be prepared incorporating fenugreek flour up to a level of 7%, helps in exploring the health benefits of fenugreek.

Egg Production, Egg Quality, Blood Profiles, Cecal Microflora, and Excreta Noxious Gas Emission in Laying Hens Fed with Fenugreek (Trigonella foenum-graecum L.) Seed Extract

This study was designed to investigate the effects of dietary fenugreek seed extract (FSE) supplementation on egg production, egg quality, blood profiles, cecal microflora, and excreta noxious gas emission in laying hens. A total of 384 laying hens (26-weeks old, Hyline-brown) were fed three different levels of FSE (0, 0.05, and 0.1%) in a cornsoybean diet for 6 weeks. The inclusion of FSE in the laying hen diet did not affect egg production, feed intake, or feed conversion among treatments; however, egg weight, eggshell breaking strength, eggshell thickness, and yolk color increased in FSE-fed groups (linear, P<0.05). Supplemental FSE decreased the serum total cholesterol concentration, whereas the HDL-cholesterol concentration increased in the FSE fed-groups (linear, P<0.05). FSE led to an increase in cecal Lactobacillus number (linear, P<0.05), and a decrease in Escherichia coli number (quadratic, P<0.05) and excreta ammonia gas emission (linear, P<0.05). These results suggest that the addition of FSE does not increase egg production, but may affect egg quality, serum total- and HDL-cholesterol concentration, and cecal microflora. FSE also decreased ammonia gas emission in laying hen excreta.

Effect of processing techniques on nutritional composition and antioxidant activity of fenugreek (Trigonella foenum-graecum) seed flour

Fenugreek (Pusa Early Bunching) seeds were processed by using different processing methods viz. soaking, germination and roasting. Raw and processed fenugreek seed flours were analyzed for nutritional composition, anti- nutritional, and antioxidant activity. Raw fenugreek seed flour contained higher amount of dietary fiber (45.4 %) followed by 41.7 % in soaked seed flour, 40.9 % in roasted fenugreek seed flour and 31.3 % in germinated fenugreek seed flour. Processing of fenugreek seeds improved in vitro starch digestibility and in vitro protein digestibility. Soaking, germination and roasting enhanced total phenolic content and the antioxidant activity of fenugreek seed flour as compared to raw fenugreek seed flour. The phenolic content of soaked, germinated and roasted fenugreek seed flours was 54.4, 80.8 and 48.5 mg of gallic acid equivalents/g of sample in contrast to raw fenugreek seed flour (45.4 mg of gallic acid equivalents/g of sample). The antioxidant activity of the extracts of soaked, germinated and roasted fenugreek seed flours was 60.7 %, 73.9 % and 32.0 % whereas as the raw fenugreek seed flour exhibited 18.1 % antioxidant activity. Processing of fenugreek seeds also decreased phytic acid content significantly (P < 0.05) as compared to raw seeds.

A shift toward a new holistic paradigm will help to preserve and better process grain products’ food structure for improving their health effects

A holistic approach to grain products will help preserve their food structure and nutrient density and thus their health potential.