Effect of processing techniques on nutritional composition and antioxidant activity of fenugreek (Trigonella foenum-graecum) seed flour

Journal of Food Science and Technology

Volumn 52, Issue 2, 2015, Pages 1054-1060

  Pandey, Hemlata ^a   Awasthi, Pratima ^a  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

Author keywords

Antioxidant activity; Fenugreek seeds; Germination; In vitro starch digestibility; Phenolic content; Roasting

Indexed keywords

ANTIOXIDANTS; CULTIVATION; NUTRITION; PROCESSING; STARCH;

ANTI-OXIDANT ACTIVITIES; FENUGREEK SEED; GERMINATION; IN-VITRO; PHENOLIC CONTENT; ROASTING;

SEED;

EID: 84922835693     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1057-0     Document Type: Article

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