Effect of processing on nutrients and fatty acid composition of garden cress (Lepidium sativum) seeds
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- 作者：Tanu Jain ; jain.tanu25@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Kiran Grover ; Gurpreet Kaur
- 关键词：Anti nutrients ; Fatty acid composition ; Garden cress seeds ; Nutrients ; Processing
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 December 2016
- 年：2016
- 卷：213
- 期：Complete
- 页码：806-812
- 全文大小：314 K
文摘
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Processed garden cress seeds were analyzed for its nutritional composition and antinutritional factors in order to attain the best processed form of seeds for better utilization.
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Boiling improved fat and fibre content by 1.66 and 8.32% and roasting improved calcium content by 3.18% while in vitro starch and protein digestibility was found maximum with boiling (57.98 and 32.39% respectively).
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Percent ionizable iron and bioavailability was found maximum in boiled form of seeds (13.59 and 6.88%) with 9.65 and 14.13% decrease in phytin phosphorus and oxalate content.
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Amino acids and unsaturated fatty acids were found to be decreased with processing.