Fenugreek seeds (Trigonella foenum-graecum) have a high medicinal and nutritional value. The germination of leguminous seeds could reduce the bitter taste and improve their nutritional quality. These improvements would provide further benefits in its use as an ingredient in food applications. This study aimed to investigate the effects of soaking and different germination periods on chemical composition and nutritional values of three types of fenugreek seeds. Moisture, protein, fat, and ash content of dry fenugreek seeds varied significantly among three different types of fenugreek. Saudi Arabian seeds had higher amounts of globulin than did the other two types. SDS-PAGE showed minor differences in the protein profile between Egyptian fenugreek and the other two types. High molecular weight of main protein bands were decreased during germination process, in the same time, the moderate and low molecular weight bands were increased. The soluble globulin and albumin proteins content were decreased while, glutenin content was increased. The Egyptian type had the highest percentage of the proteinase activity, free fatty acids and the soluble carbohydrates after 48 h of germination whereas; the Saudi Arabian type had the highest amount of reducing sugars. The reducing sugar and soluble carbohydrates in Saudi Arabian increased by 6.5- to 7-fold and 12.5-fold, respectively, after 48 h of germination. |
