Effect of processing on the nutritional value of Garden cress seeds (Lepidium sativum)

Abstract:

Garden cress is a lesser-known but highly nutritious seed rich in protein, iron, calcium, fiber, and antioxidants, making it a potential functional food. However, its nutritional efficacy is limited by the presence of antinutritional factors such as phytates and oxalates, which reduce the bioavailability of micronutrients. This study aimed to evaluate the impact of processing methods—roasting and soaking followed by roasting—on the nutritional quality of garden cress seeds (Lepidium sativum). Garden Cress seeds were divided into groups and subjected to different processing techniques like roasting and soaking followed by roasting. The processed seeds were then ground to powder, and coded as RGCSP and SGCSP, respectively and compared with the control (CGCSP). The prepared samples were analyzed for macronutrients, micronutrients, and antinutrients using standard AOAC methods. Results indicated significant reduction in antinutrient content, especially in SGCSP, while preserving or even improving levels of proteins and minerals. Roasting and soaking were effective in reducing antinutrients and enhancing nutrient availability. The findings suggest that simple processing methods can be instrumental in improving the bioavailability of nutrients in garden cress seeds, making them more suitable for inclusion in health-promoting food products.