EFFECT OF SOAKING AND GERMINATION OF FENUGREEK (Trigonella foenum-graecum L.) SEEDS: CHANGES IN UPON CHEMICAL AND AMINO ACID COMPOSITION, ANTINUTRIENTS, PROTEIN DIGESTIBILITY AND MINERALS EXTRACTABILITY

Abstract

The chemical composition, antinutritional factors, protein digestibility, total and extractable minerals and amino acids composition of Fenugreek seeds (raw, soaked and germinated) from two different origins (Saudi and Yemeni cultivars) were determined. Raw fenugreek seeds of the two cultivars contained high amount of dietary nutrients especially protein. Soaking of fenugreek seeds had no effect on the chemical composition of both cultivars. However, germination significantly (P ≤ 0.05) increased the total protein and fiber, decreased the dry matter and carbohydrates, while ash and oil remained unchanged. The total energy of the seeds significantly (P ≤ 0.05) decreased after soaking and after germination of both cultivars. Soaking seeds significantly (P ≤ 0.05) showed lower level of antinutrional factors of both cultivars compared to germination. In vitro protein digestibility and extractability of minerals were also increased appreciably due to a reduction in antinutrient contents. Raw seeds of both cultivars were rich in glutamic and aspartic acids. Soaking of the seeds had a slight effect on some amino acids but the germination of the seeds for 2 days significantly (P ≤ 0.05) increased the amino acid composition of both cultivars.