Functional properties of roller mill processed fenugreek fractions
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ORIGINAL PAPER
Functional properties of roller mill processed fenugreek fractions Suresh D. Sakhare1 · Aashitosh A. Inamdar1 · P. Prabhasankar1 Received: 24 December 2019 / Accepted: 3 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The present study was carried out to investigate functional properties of roller milled fenugreek fractions. The coarse husk (CH) and fine husk (FH) were found rich in dietary fiber content and flour fraction (FL) rich in protein and oil. Bulk density of the milled fractions showed that the embryo fraction is lighter (0.51 g mL−1), and husk fraction is heavier (0.84 g mL−1) than the whole fenugreek flour (WFF)). CH and FH had highest water absorption capacities with values of 17.44 and 15.42% respectively. The highest apparent viscosity was recorded by CH while FL fraction observed lowest. All samples had a nonNewtonian behaviour at all tested temperatures. The measurement of foaming and emulsion properties of WFF and roller milled fractions showed that they were greatly affected by pH levels. The minimum values of emulsion properties were obtained at pH 4 which was nearer to isoelectric point of the protein. Keywords Fenugreek milling · Physicochemical properties · Functional properties · Legume processing
Introduction Fenugreek is an annual dicotyledon plant belonging to the legume family, and it is widely grown in the Mediterranean region, India, Pakistan and China. Fenugreek is called by various names in different languages, viz, Methi (Hindi), Fenugrec (French), Cemenotu (Turkey), Koroha (Japanese), Bockshorklee (German), Pazhitnik (Russian), Hulba (Arabian) and Ku-Tou (China). Fenugreek is a cheap source of good quality protein (about 20–25%) and contains 4-hydroxyisoleucine amino acid, which has high potential for insulin-stimulating activity. The seed has 45–50% fibers and consists of both insoluble (30%) and soluble fraction (20%). The lipid content of fenugreek ranges from 5 to 10%. The fenugreek seeds also contain flavonoids, saponins, coumarins, and more micronutrients such as calcium, phosphorous, iron, zinc, and manganese than the most legumes [1]. Traditionally, fenugreek seeds are used for the treatment of various diseases. Many health benefits of fenugreek are reviewed [2]. Fenugreek is known to have hypoglycemic and hypocholesterolemic properties [3–6]. Fenugreek seed is * P. Prabhasankar [email protected] 1
Department of Flour Milling, Baking and Confectionary Technology, CSIR-Central Food Technological Research Institute, Mysore 570 020, India
dicotyledonous and contains the central hard yellow embryo which is surrounded by a corneous and comparatively large layer of whitish semi-transparent endosperm [7]. The seeds of fenugreek have strong aroma and somewhat bitter in taste, which is mainly due to the oil, steroidal saponins and alkaloids [2]. The distributions of nutrients are uneven into the different parts of the fenugreek seed. The endosperm is mainly composed of soluble galactomannan gum and embryo contains e
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