Effect of processing on nutritional composition and functional properties of garden cress (Lepidium sativum)
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Date
2020-08-24
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palampur
Abstract
Garden cress (Lepidium sativum L.) is a small perennial edible plant that belongs to family
Brassicaceae, possesses galactagogue properties and has bitter, peppery taste that greatly reduces
its acceptability. For enhancing its acceptance, three treatments i.e. popping, roasting and
germination were given to the seeds. Among all the treatments, germinated garden cress seeds were
highly acceptable and the sensory acceptability of raw garden cress seeds increased by 42 per cent
by germinating seeds for 48 hrs and further drying them at 55˚C for 12 hrs. The effect of these
treatments on the nutritional and functional composition was analyzed. Processing treatments
significantly increased the protein and crude fibre content in the seeds with germinated treatment
influencing a significant per cent increase of 17.68 and 54.50, respectively. Significant effect of
different processing treatments on iron, calcium and phosphorous content of garden cress seeds was
recorded. Process of germination and popping influenced a significant per cent increase of 8.90 and
22.99 with iron content of 107.733and 128.45 mg/100 g, respectively. Significant effect of different
processing treatments on total phenols and condensed tannin was visible.
On the basis of nutritional composition and sensory acceptability, germinated garden cress
powder at variable levels of 5, 10, 15 and 20 per cent was incorporated to formulate two value
added products viz., panjiri and namakpare for lactating mothers, packed in aluminium lined kraft
paper bag and were studied for their storage stability and sensory acceptability. There was
significant and proportionate increase in nutritional and mineral profile with the increase in amount
of germinated garden cress seeds powder in the value added products.Twenty per cent incorporated
formulation had highest level of almost all the macro nutrients and minerals. Organoleptic
acceptability of both the products was assessed at fresh stage and at 30, 60 and 90 days of storage
period by semi-trained judges using hedonic rating scale. Panjiri supplemented with 20 per cent
level of garden cress seeds and packed in aluminium lined kraft paper bag can be safely stored at
room temperature for a period of 90 days. This formulation can meet 12.78, 34.72, 7.24 and 19.43
per cent adequacy of RDA for protein, iron, calcium and energy for lactating mothers. Namakpare
containing 5 per cent level of germinated garden cress seed powder can be safely stored at room
temperature for a period of 60 days. This savory formulation can meet 12.36, 27.72, 3.21 and 46.24
per cent adequacy of RDA for protein, iron, calcium and energy for lactating mothers.