Effect of domestic processing on proximate composition of fenugreek seeds

Fenugreek (Trigonella foenum graecum) seeds were processed by roasting, boiling, pressure cooking and germination. The moisture content of processed seeds increased significantly after boiling, pressure cooking and germination while decreased on roasting. The protein values increased on roasting, boiling and pressure cooking while significantly increased (37.0 to 43.7%) on germination. The fat and ash levels were greatly reduced on germination. Increments in lysine, niacin and soluble dietary fiber were maximum after roasting and pressure cooking. A noteworthy increment was found in vitamin C after germination. It is concluded that domestic processing improves the nutrient composition of fenugreek seeds.