Author(s)

Dalel Melki^1,2,3, Lassaad Hedhili^2,4,5*, Lamia Hamrouni⁶, Mohamed Negm⁷, Bassem Jamoussi², Karim Allaf³

¹National Institute of Applied Sciences and Technology, University of Carthage, Tunis, Tunisia.
²Research Team of Supramolecular Chemistry and Didactics of Experimental Sciences (UR17ES01) Higher Institute of Education and Continuing Education, Virtual University of Tunis, Tunis, Tunisia.
³Laboratory of Engineering Science for Environment, University of La Rochelle, La Rochelle, France.
⁴Faculty of Medicine, Nutrition Functional Food and Vascular Health laboratory (LR12ES05), University of Monastir, Monastir, Tunisia.
⁵Health Department, French Language University for African Development (Senghor University), Alexandria, Alexandria, Egypt.
⁶National Research Institute of Rural Engineering, Water and Forests, Tunis, Tunisia.
⁷Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

Fenugreek and carob seed were germinated in the dark for 4 days and 15 days respectively. The two species are rich in vitamins A, B1, B3, B8. Germination promotes the increase in their concentrations. To ensure preservation and increased bioavailability of the vitamins, it is necessary to apply a DIC of 30s to 400 kPa making it possible to support the cellular expansion and the decontamination of germinated seeds. Vitamin A content in germinated carob seed increased by 82.54%, which is not the case for fenugreek. A decrease in vitamin A concentration of 4 μg/100 g of dry matter. DIC increase vitamin B1, B3 and B8 in germinated fenugreek seeds. A slight decrease of B vitamins in germinated carob seed after treatment with DIC has been noticed. This loss can be explained by the low bioavailability caused mainly by the botanical structures of the seeds.

Fenugreek, Carob, Seed, Germination, Preservation, Bioavailability, Vitamin, Instant Controlled Pressure Drop (DIC)

Melki, D. , Hedhili, L. , Hamrouni, L. , Negm, M. , Jamoussi, B. and Allaf, K. (2018) Towards Include Preservation of Vitamins in Fenugreek and Carob Seeds by the Instant Controlled Pressure-Drop Process (DIC Process). Food and Nutrition Sciences, 9, 191-207. doi: 10.4236/fns.2018.93015.