Changes in some nutrients of fenugreek (Trigonella Foenum graecum L.) seeds during water boiling
作者： A. A. Abdel-Nabey , A. A. Damir
DOI: 10.1007/BF02193850
关键词:
摘要: Fenugreek seeds were boiled in water for various lengths of time (5, 10 and 15 min). Changes weight, volume, moisture content, total sugars, nitrogen compounds, minerals, phosphorus phytic acid, amino acids the vitro digestibility as well solids boiling determined. Data indicated that there was an increase both weightand volume digetibility fenugreek especially after first 5 minutes boiling. On other hand, a decrease content protein calcium, magnesium, observed. The reduction accompanied by gradual water.
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