International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 6 (2017)

Physicochemical characteristics and nutritional value of fenugreek seeds and seed oil


Mohammed A Al-Sebaeai, Mohammed Alfawaz, Anil Kr. Chauhan, Ammar AL-Farga, Sana Fatma

The aim of this study was to determine the chemical composition of Fenugreek (Yemen and Saudi) seed and characterization of Fenugreek seed oil. Samples were procured from local market in IBB city, Yemen and Riyadh, Saudi Arabia. It was determined the chemical composition of seed (moisture, Ash, Fat, Fiber, Carbohydrate) also the physical and chemical characterization of oil. The composition of fatty acids was done by using HPLC Method. The oil stability was done by using Schaal Oven test. The result showed that the chemical compositions fat, protein, fiber, ash and carbohydrate where high in Yemeni Fenugreek seed oil. The unsaturated fatty acid was high in both samples. The sample of both samples tested for stability till 10 days and the sample of Yemeni Fenugreek seed oil was having high stability compare to Saudi seed. From the results of this study, it could be concluded that the fenugreek under investigation contain appreciable amounts of nutrients which may serve as beneficial health sources if consumed regularly and can be used as food supplements for edible oils.
Pages : 52-55