Changes in some nutrients of fenugreek sprouts in response to natural food grade additives
2012
Hussain, Anwar | Murataza, Imtiyaz | Khan, Shabir Hussain
The paper focuses on the changes in some of the nutritive components of fenugreek varieties (Methi Local and Methi Shalimar Improved) due to sprouting and the effect of natural elicitors in enhancing these nutrients. The total sugar content increased from 6.3% to 12.88%, where as the reducing sugar increased from 0.72% to 6.5% in case of ‘Methi Shalimar Improved’ after 5 days of germination. Chitosan (1500 ppm) is the most effective elicitor in increasing these parameters. Little change was observed in non reducing sugar content during sprouting. Calcium increased from 141 to 399.57 mg100g⁻¹ in case of ‘Methi Shalimar Improved’ after 8 days of germination. Sprouting for 8 days also resulted in gain in iron content i.e., from 12.5 to 15.56 mg100g⁻¹ in the cultivar ‘Methi Local’ with a simultaneous increase in magnesium content from 73.14 to 158.86 mg100g⁻¹ in case of ‘Methi Shalimar Improved’. Folic acid (100 μM) resulted in maximum increase in the calcium and iron contents and chitosan (1500 ppm) resulted in maximum increase in magnesium content of the fenugreek sprouts as compared to the other treatments used. It is thus concluded that, the cultivar ‘Methi Shalimar Improved’ is better as compared to the another variety regarding the change in most of the essential nutrients and chitosan 1500 ppm and folic acid 100 μM are the promising candidates among the elicitors used.
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