Table 1.

Changes in nutritional composition, anti-nutritional, total phenolic content and antioxidant activity of fenugreek seed flour

	Raw	Soaked	Germinated	Roasted	CD (P < 0.05)
Moisture %	6.3 ± 0.34	5.2 ± 1.03	5.5 ± 0.30	4.2 ± 0.14	1.07
Crude Protein %	32.7 ± 0.43	35.1 ± 0.70	41.2 ± 1.10	36.8 ± 1.00	1.60
Crude Fat %	4.8 ± 0.16	4.6 ± 0.15	3.7 ± 0.12	4.5 ± 0.22	0.32
Ash %	3.7 ± 0.25	4.0 ± 0.31	4.6 ± 0.30	3.8 ± .22	0.52
Crude fiber %	6.0 ± 0.07	6.0 ± 0.10	8.8 ± 0.6	6.2 ± 0.11	0.58
Carbohydrates by difference %	46.1 ± 1.14	44.8 ± 1.30	35.7 ± 0.56	43.9 ± 1.23	2.07
Total dietary fiber (TDF) %	45.4 ± 0.56	41.7 ± 0.63	31.3 ± 0.74	40.9 ± 0.84	1.32
Insoluble dietary fiber (IDF) %	25.1 ± 0.79	22.5 ± 1.03	19.9 ± 0.47	23.7 ± 0.58	1.42
Soluble dietary fiber (SDF) %	20.2 ± 0.25	19.2 ± 1.39	11.3 ± 0.46	17.1 ± 0.26	1.42
Ca mg/100 g	70.5 ± 0.68	68.2 ± 0.86	70.7 ± 0.62	71.2 ± 0.77	1.27
P mg/100 g	544.5 ± 1.26	612.8 ± 0.90	632.3 ± 0.92	611.9 ± 0.27	1.76
Fe mg/100 g	11.6 ± 0.59	10.7 ± 0.19	11.5 ± 0.31	13.1 ± 0.25	0.70
Zn mg/100 g	5.7 ± 0.34	5.2 ± 0.20	5.5 ± 0.02	6.2 ± 0.12	0.35
In vitro starch digestibility (mg maltose released/g meal)	36.3 ± 0.71	39.3 ± 0.51	46.1 ± 0.33	37.3 ± 0.43	1.01
In vitro protein digestibility %	48.6 ±1.07	57.4 ± 0.67	63.0 ± 0.73	55.8 ± 0.58	1.48
Total phenolic content (mg of gallic acid equivalents/g of sample)	45.4 ± 0.02	54.4 ± 0.01	80.8 ± 0.02	48.5 ± 0.01	0.14
Antioxidant activity %	18.1 ± 0.70	60.7 ± 0.57	73.9 ± 0.45	32.0 ± 0.76	1.19
Phytic acid mg/100 g	552.3 ±2.52	504.2 ± 2.52	308.7 ± 1.95	327.1 ± 2.00	4.2

Mean ± SD, n = 3