عنوان المقالة:Physicochemical characteristics and nutritional value of fenugreek seeds and seed oil Physicochemical characteristics and nutritional value of fenugreek seeds and seed oil
Mohammed A Al-Sebaeai, Mohammed Alfawaz, Anil Kr.Chauhan, 4 Ammar AL-Farga, Sana Fatma
الملخص الانجليزي
The aim of this study was to determine the chemical composition of Fenugreek (Yemen and Saudi) seed and characterization of Fenugreek seed oil. Samples were procured from local market in IBB city, Yemen and Riyadh, Saudi Arabia. It was determined the chemical composition of seed (moisture, Ash, Fat, Fiber, Carbohydrate) also the physical and chemical characterization of oil. The composition of fatty acids was done by using HPLC Method. The oil stability was done by using Schaal Oven test. The result showed that the chemical compositions fat, protein, fiber, ash and carbohydrate where high in Yemeni Fenugreek seed oil. The unsaturated fatty acid was high in both samples. The sample of both samples tested for stability till 10 days and the sample of Yemeni Fenugreek seed oil was having high stability compare to Saudi seed. From the results of this study, it could be concluded that the fenugreek under investigation contain appreciable amounts of nutrients which may serve as beneficial health sources if consumed regularly and can be used as food supplements for edible oils.
تاريخ النشر
01/11/2017
الناشر
International Journal of Food Science and Nutrition
د. محمد احمد قاسم السباعي | Dr. Mohammed Ahmed Qasem Alsebaeai | 6918