Author(s):

Garima Dwivedi, Sadhna Singh and Vashvi Tiwari

Abstract: The present study was conducted to study Preparation, Processing and Nutritional Attributes of Raw and Germinated Fenugreek Seed Pickles. Energy value of raw fenugreek seed pickle ranged from 333 to 603 Kcal per 100 g. protein content of pickle ranged 26.20 to 26.50 g, carbohydrate from 44 to 47 g, fat 5.8 to 35.8 g, fibre 7.20 to 7.71g, total ash 3.00 to 3.09 g. Calcium and iron contents in different pickles ranged from 160 to 181 mg and 6.50 to 6.58 mg per 100 g. The nutritional composition of all the pickles varied significantly except protein, total ash and iron contents. The energy, protein, carbohydrate, fat, fibre, total ash, calcium and iron contents of the germinated pickles ranged from 312 to 575 Kcal, 32.34 to 32.64 g, 35 to 38 g, 4.73 to 34.73 g, 15.00 to 15.51 g, 6.32 to 6.41 g, 160.20 to 181.20 mg and 6.40 to 6.48, respectively. The energy, carbohydrate, crude fat and calcium were found to be significant whereas, protein, fibre, total ash and iron were non-significant.

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