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<p>In the present study, the effect of processing techniques and household cooking methods (<i>i.e.</i> soaked, roasted, and sprouted seed; microgreens; and boiled, fried, steamed, and microwaved leaf) on the nutritional and phytochemical composition of fenugreek (<i>Trigonella foenum-graecum</i> L.) was investigated. Microgreens exhibited the highest nutritional quality, containing 39.48 ± 0.43 mg/100g ascorbic acid, 49.15 ± 0.12% protein, and 844.19 ± 4.56 µg/100g β-carotene–significantly surpassing raw seeds. Thermal processing reduced water-soluble vitamins, with boiling causing the greatest losses (87.16% for ascorbic acid, 51.04% for thiamin), while microwaving better preserved nutrients (only 33.7% ascorbic acid loss). Roasting increased saturated fatty acids to 72.41 ± 0.31 g/100g, whereas germination improved protein content (41.43 ± 0.34%) and reduced phytic acid by 72.35%, enhancing mineral bioaccessibility (Ca: 76.27%; Fe: 69.03%). Phenolic compounds were sensitive to heat, with boiling decreasing quercetin by 90.49%, while non-thermal methods like soaking reduced bitterness by 74% through saponin leaching. The results show that processing and cooking cause changes in the nutritional and phytochemical content that depend on the type of method. Therefore, selecting appropriate cooking and processing methods is recommended to preserve each desirable compound.</p>

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Nutritional value, bioaccessibility, phytochemical composition, and antioxidant activity of fenugreek herb and seed affected by processing and cooking methods

  • 期刊论文

  • 发表日期：

    2025年12月10日

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  • Ziba Bakhtiar,
  • Mohammad Hossein Mirjalili

摘要

In the present study, the effect of processing techniques and household cooking methods (i.e. soaked, roasted, and sprouted seed; microgreens; and boiled, fried, steamed, and microwaved leaf) on the nutritional and phytochemical composition of fenugreek (Trigonella foenum-graecum L.) was investigated. Microgreens exhibited the highest nutritional quality, containing 39.48 ± 0.43 mg/100g ascorbic acid, 49.15 ± 0.12% protein, and 844.19 ± 4.56 µg/100g β-carotene–significantly surpassing raw seeds. Thermal processing reduced water-soluble vitamins, with boiling causing the greatest losses (87.16% for ascorbic acid, 51.04% for thiamin), while microwaving better preserved nutrients (only 33.7% ascorbic acid loss). Roasting increased saturated fatty acids to 72.41 ± 0.31 g/100g, whereas germination improved protein content (41.43 ± 0.34%) and reduced phytic acid by 72.35%, enhancing mineral bioaccessibility (Ca: 76.27%; Fe: 69.03%). Phenolic compounds were sensitive to heat, with boiling decreasing quercetin by 90.49%, while non-thermal methods like soaking reduced bitterness by 74% through saponin leaching. The results show that processing and cooking cause changes in the nutritional and phytochemical content that depend on the type of method. Therefore, selecting appropriate cooking and processing methods is recommended to preserve each desirable compound.