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- W3138193201 abstract "Garden cress (Lepidium sativum) is widely cultivated in hot temperate climates throughout the world for various culinary and medicinal uses. It is loaded with nutrients and is an important source of iron, folic acid, calcium, vitamin C, E and A. In the present study, garden cress seeds were quantitatively analyzed as whole seeds and treated seeds (soaked+dried+roasted) for proximate principles, selected minerals and in-vitro ironC content. The analyzed values of ash, fibre, fat and protein content which were 4.95, 24.96, 9.72 and 26.31% respectively in whole seeds reduced to 4.72, 23.34, 7.59 and 24.17% respectively in treated seeds. Treated seeds had higher moisture and total carbohydrate content as compared to whole seeds. Calcium, potassium, sodium and phosphorus content was assessed in whole (391.27, 1449.20, 24.63 and 613.17 mg per 100 g) and treated seeds (239.37, 1328.00, 36.86 and 514.30 mg per 100 g) respectively. Soaking, drying and roasting treatments led to 6.86, 11.05 and 49.41% increase for copper, zinc and sodium levels. Roasting of garden cress increased the total iron content as well as in-vitro iron profile in treated seeds. The total iron, ionisable iron, soluble iron and percent bio-availability of iron was analyzed higher in treated seeds and lesser in whole garden cress seeds, i.e.,138.37 mg/100 g, 32.43 mg/100 g, 120.00 mg/100 g, 15.85% and 109.10 mg/100 g, 21.37 mg/100 g, 81.22 mg/100 g, 10.77% respectively. The study concluded that soaking, drying and roasting treatments of garden cress seeds enhanced the bioavailability of different nutrients. Presence of high iron, protein and fibre content and appreciable bio-availability of garden cress can increase its utilization as a functional food ingredient." @default.
- W3138193201 created "2021-03-29" @default.
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- W3138193201 date "2017-07-01" @default.
- W3138193201 modified "2023-09-24" @default.
- W3138193201 title "Nutritional evaluation of garden cress seeds (lepidium sativum)" @default.
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