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.
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).
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.
Amino acids and unsaturated fatty acids were found to be decreased with processing.