Changes in some nutrients of fenugreek (Trigonella Foenum graecum L.) seeds during water boiling.

Fenugreek seeds were boiled in water for various lengths of time (5, 10 and 15 min). Changes in weight, volume, moisture content, total sugars, nitrogen compounds, minerals, phosphorus compounds, phytic acid, amino acids and the in vitro digestibility of the seeds as well as the total solids of the boiling water were determined. Data indicated that there was an increase in both weight and volume as well as the in vitro digestibility of fenugreek seeds especially after the first 5 minutes of boiling.