Effect of processing treatments on nutritional profile of garden cress (Lepidium sativum L.) seeds

Abstract

Garden cress (Lepidium sativum L.) is a small perennial edible plant that belongs to family Brassicaceae and possesses nutritional as well as therapeutic properties. The bitterness and astringency of garden cress greatly reduces its acceptability to be incorporated in food products. So, to reduce the bitterness and thereby enhancing the acceptance, three treatments i.e. popping, roasting and germination were given to the seeds. The effect of these treatments on the nutritional composition of garden cress seeds was evaluated. Processing treatments significantly increased the protein and crude fibre content in the seeds with germinated treatment indicating 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 on iron values respectively.