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Tanu Jain - One of the best experts on this subject based on the ideXlab platform.
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A Comprehensive Review on the Nutritional and Nutraceutical Aspects of Garden Cress (Lepidium sativum Linn.)
Proceedings of the National Academy of Sciences India Section B: Biological Sciences, 2018Co-Authors: Tanu Jain, Kiran GroverAbstract:Studies revealed that Garden Cress ( Lepidium sativum ) has been used in India for medicinal purposes since Vedic era. A systematic literature review was conducted to summarize and quantify the past and current evidence for Garden Cress. Relevant papers up to 2015 in various databases were searched to collect the review on Garden Cress. Garden Cress, a native of Egypt and south west Asia, is a small perennial edible herb that has been used to treat many diseases for centuries. The seeds, leaves as well as roots have medicinal properties. The seeds are rich in protein, fat, calcium, iron and have high nutritional value. They are considered to be galactogogue, anticarcinogenic, antidiabetic, antiasthmatic and antidiarrheal. The article also emphasized on the nutritional composition of the leaves which showed that these are good source of macroelements like potassium, sodium, calcium and trace minerals like iron, magnesium and zinc. The food products developed by using Garden Cress seed powder have also been highlighted in the present review.
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impact of Garden Cress supplemented biscuits on nutritional profile of malnourished and anemic school children seven nine years
Nutrition & Food Science, 2017Co-Authors: Tanu Jain, Kiran Grover, Navjot Kaur GillAbstract:Purpose This paper aims to evaluate the impact of Garden Cress supplemented biscuits on the nutritional status of malnourished children. Design/methodology/approach For the present study, 60 underweight and anemic seven-nine-year-old school children were selected according to the World Health Organization (WHO) classification and divided into two groups, i.e. experimental (30) and control (30). Biscuits (60 g) developed using roasted Garden Cress seeds were supplemented to the experimental group, while biscuits without Garden Cress seeds were provided to control group for a period of three months and impact was observed in terms of improvement in nutritional status of subjects before and after the supplementation. Findings The food and nutrient intake increased with increased percent nutrient adequacy and sharp increase (p ≤ 0.05) was noticed in cereal, fat and sugar after supplementation. Average height, weight, body mass index and mid-upper arm circumference increased, with 3.56 and 0.87 per cent gain in weight and height (p ≤ 0.05) respectively. Hemoglobin levels increased from 10.6 to 11g/dl with little improvement (p ≤ 0.05) in proteins, albumin and other indices of blood profile and nine subjects fell in non-anemic category. Research limitations/implications The diets of both groups were not controlled, which might have varied the results. Practical implications Garden Cress-seed-enriched biscuits were able to have a positive impact on the nutritional profile of malnourished and anemic school children. Social/implications The duration of supplementation was short, which may have affected these results. Therefore, researchers are encouraged to perform long-duration supplementation study for more accurate results. Originality/value This paper identifies the need for promoting Garden Cress seeds in supplementary foods to reduce malnutrition.
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Impact of Garden Cress supplemented biscuits on nutritional profile of malnourished and anemic school children (seven–nine years)
Nutrition & Food Science, 2017Co-Authors: Tanu Jain, Kiran Grover, Navjot Kaur GillAbstract:Purpose This paper aims to evaluate the impact of Garden Cress supplemented biscuits on the nutritional status of malnourished children. Design/methodology/approach For the present study, 60 underweight and anemic seven-nine-year-old school children were selected according to the World Health Organization (WHO) classification and divided into two groups, i.e. experimental (30) and control (30). Biscuits (60 g) developed using roasted Garden Cress seeds were supplemented to the experimental group, while biscuits without Garden Cress seeds were provided to control group for a period of three months and impact was observed in terms of improvement in nutritional status of subjects before and after the supplementation. Findings The food and nutrient intake increased with increased percent nutrient adequacy and sharp increase (p ≤ 0.05) was noticed in cereal, fat and sugar after supplementation. Average height, weight, body mass index and mid-upper arm circumference increased, with 3.56 and 0.87 per cent gain in weight and height (p ≤ 0.05) respectively. Hemoglobin levels increased from 10.6 to 11g/dl with little improvement (p ≤ 0.05) in proteins, albumin and other indices of blood profile and nine subjects fell in non-anemic category. Research limitations/implications The diets of both groups were not controlled, which might have varied the results. Practical implications Garden Cress-seed-enriched biscuits were able to have a positive impact on the nutritional profile of malnourished and anemic school children. Social/implications The duration of supplementation was short, which may have affected these results. Therefore, researchers are encouraged to perform long-duration supplementation study for more accurate results. Originality/value This paper identifies the need for promoting Garden Cress seeds in supplementary foods to reduce malnutrition.
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Nutrient Enhancement of Ready to Eat Traditional Foods with Garden Cress Seeds
The Indian Journal of Nutrition and Dietetics, 2017Co-Authors: Tanu Jain, Kiran GroverAbstract:Garden Cress has been considered as an important nutritional and medicinal plant in India due to its health promoting properties. The seeds are rich in macro as well as micronutrients. It can be said like Garden Cress seeds are packed with power of nutrients. Being highly nutritious, the seeds can be supplemented in traditional recipes to improve nutritional status of population. So, the present investigation was carried out to bring enhancement of nutrients in ready to eat traditional foods with the supplementation of Garden Cress seeds. Four traditional foods viz. pinni, panjiri, laddu and burfi were developed using standard methods which were treated as control and for experimental recipes, 10 % Garden Cress seeds were supplemented in the standard methods. Both control and experimental recipes were subjected to nutritional analysis. The results showed that nutritional value increased with the supplementation of Garden Cress seeds. Burfi was found with highest protein, fat and iron content while pinni was found with highest fibre, calcium and zinc content. In vitro digestibility for starch and protein was found to be decreased and antinutritional factors were found to be increased with the addition of Garden Cress seeds supplementation.
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effect of processing on nutrients and fatty acid composition of Garden Cress lepidium sativum seeds
Food Chemistry, 2016Co-Authors: Tanu Jain, Kiran Grover, Gurpreet KaurAbstract:Garden Cress seeds were undergone for different processing methods and analyzed for its nutritional composition. Effect of processing on nutrient retention was evaluated to attain the best processed form of seeds with maximum amount of nutrients. Soaking improved protein and ash by 2.10 and 2.48 percent respectively. Boiling improved fat and fibre by 1.66 and 8.32 percent respectively. Maximum retention of iron and zinc was found with roasting. It also improved calcium by 3.18 percent. Percent ionizable iron and bioavailability was found maximum with boiling (13.59 and 6.88% respectively). In vitro starch and protein digestibility were found maximum on boiling (57.98 and 32.39% respectively) with a decrease of 9.65 and 14.13 percent in phytin phosphorus and oxalate respectively. Amino acids and fatty acids were decreased with heat treatment and maximum retention was found with soaking. Overall improvement in nutrient composition and maximum nutrient retention was found with boiling method.
Kiran Grover - One of the best experts on this subject based on the ideXlab platform.
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A Comprehensive Review on the Nutritional and Nutraceutical Aspects of Garden Cress (Lepidium sativum Linn.)
Proceedings of the National Academy of Sciences India Section B: Biological Sciences, 2018Co-Authors: Tanu Jain, Kiran GroverAbstract:Studies revealed that Garden Cress ( Lepidium sativum ) has been used in India for medicinal purposes since Vedic era. A systematic literature review was conducted to summarize and quantify the past and current evidence for Garden Cress. Relevant papers up to 2015 in various databases were searched to collect the review on Garden Cress. Garden Cress, a native of Egypt and south west Asia, is a small perennial edible herb that has been used to treat many diseases for centuries. The seeds, leaves as well as roots have medicinal properties. The seeds are rich in protein, fat, calcium, iron and have high nutritional value. They are considered to be galactogogue, anticarcinogenic, antidiabetic, antiasthmatic and antidiarrheal. The article also emphasized on the nutritional composition of the leaves which showed that these are good source of macroelements like potassium, sodium, calcium and trace minerals like iron, magnesium and zinc. The food products developed by using Garden Cress seed powder have also been highlighted in the present review.
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impact of Garden Cress supplemented biscuits on nutritional profile of malnourished and anemic school children seven nine years
Nutrition & Food Science, 2017Co-Authors: Tanu Jain, Kiran Grover, Navjot Kaur GillAbstract:Purpose This paper aims to evaluate the impact of Garden Cress supplemented biscuits on the nutritional status of malnourished children. Design/methodology/approach For the present study, 60 underweight and anemic seven-nine-year-old school children were selected according to the World Health Organization (WHO) classification and divided into two groups, i.e. experimental (30) and control (30). Biscuits (60 g) developed using roasted Garden Cress seeds were supplemented to the experimental group, while biscuits without Garden Cress seeds were provided to control group for a period of three months and impact was observed in terms of improvement in nutritional status of subjects before and after the supplementation. Findings The food and nutrient intake increased with increased percent nutrient adequacy and sharp increase (p ≤ 0.05) was noticed in cereal, fat and sugar after supplementation. Average height, weight, body mass index and mid-upper arm circumference increased, with 3.56 and 0.87 per cent gain in weight and height (p ≤ 0.05) respectively. Hemoglobin levels increased from 10.6 to 11g/dl with little improvement (p ≤ 0.05) in proteins, albumin and other indices of blood profile and nine subjects fell in non-anemic category. Research limitations/implications The diets of both groups were not controlled, which might have varied the results. Practical implications Garden Cress-seed-enriched biscuits were able to have a positive impact on the nutritional profile of malnourished and anemic school children. Social/implications The duration of supplementation was short, which may have affected these results. Therefore, researchers are encouraged to perform long-duration supplementation study for more accurate results. Originality/value This paper identifies the need for promoting Garden Cress seeds in supplementary foods to reduce malnutrition.
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Impact of Garden Cress supplemented biscuits on nutritional profile of malnourished and anemic school children (seven–nine years)
Nutrition & Food Science, 2017Co-Authors: Tanu Jain, Kiran Grover, Navjot Kaur GillAbstract:Purpose This paper aims to evaluate the impact of Garden Cress supplemented biscuits on the nutritional status of malnourished children. Design/methodology/approach For the present study, 60 underweight and anemic seven-nine-year-old school children were selected according to the World Health Organization (WHO) classification and divided into two groups, i.e. experimental (30) and control (30). Biscuits (60 g) developed using roasted Garden Cress seeds were supplemented to the experimental group, while biscuits without Garden Cress seeds were provided to control group for a period of three months and impact was observed in terms of improvement in nutritional status of subjects before and after the supplementation. Findings The food and nutrient intake increased with increased percent nutrient adequacy and sharp increase (p ≤ 0.05) was noticed in cereal, fat and sugar after supplementation. Average height, weight, body mass index and mid-upper arm circumference increased, with 3.56 and 0.87 per cent gain in weight and height (p ≤ 0.05) respectively. Hemoglobin levels increased from 10.6 to 11g/dl with little improvement (p ≤ 0.05) in proteins, albumin and other indices of blood profile and nine subjects fell in non-anemic category. Research limitations/implications The diets of both groups were not controlled, which might have varied the results. Practical implications Garden Cress-seed-enriched biscuits were able to have a positive impact on the nutritional profile of malnourished and anemic school children. Social/implications The duration of supplementation was short, which may have affected these results. Therefore, researchers are encouraged to perform long-duration supplementation study for more accurate results. Originality/value This paper identifies the need for promoting Garden Cress seeds in supplementary foods to reduce malnutrition.
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Nutrient Enhancement of Ready to Eat Traditional Foods with Garden Cress Seeds
The Indian Journal of Nutrition and Dietetics, 2017Co-Authors: Tanu Jain, Kiran GroverAbstract:Garden Cress has been considered as an important nutritional and medicinal plant in India due to its health promoting properties. The seeds are rich in macro as well as micronutrients. It can be said like Garden Cress seeds are packed with power of nutrients. Being highly nutritious, the seeds can be supplemented in traditional recipes to improve nutritional status of population. So, the present investigation was carried out to bring enhancement of nutrients in ready to eat traditional foods with the supplementation of Garden Cress seeds. Four traditional foods viz. pinni, panjiri, laddu and burfi were developed using standard methods which were treated as control and for experimental recipes, 10 % Garden Cress seeds were supplemented in the standard methods. Both control and experimental recipes were subjected to nutritional analysis. The results showed that nutritional value increased with the supplementation of Garden Cress seeds. Burfi was found with highest protein, fat and iron content while pinni was found with highest fibre, calcium and zinc content. In vitro digestibility for starch and protein was found to be decreased and antinutritional factors were found to be increased with the addition of Garden Cress seeds supplementation.
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effect of processing on nutrients and fatty acid composition of Garden Cress lepidium sativum seeds
Food Chemistry, 2016Co-Authors: Tanu Jain, Kiran Grover, Gurpreet KaurAbstract:Garden Cress seeds were undergone for different processing methods and analyzed for its nutritional composition. Effect of processing on nutrient retention was evaluated to attain the best processed form of seeds with maximum amount of nutrients. Soaking improved protein and ash by 2.10 and 2.48 percent respectively. Boiling improved fat and fibre by 1.66 and 8.32 percent respectively. Maximum retention of iron and zinc was found with roasting. It also improved calcium by 3.18 percent. Percent ionizable iron and bioavailability was found maximum with boiling (13.59 and 6.88% respectively). In vitro starch and protein digestibility were found maximum on boiling (57.98 and 32.39% respectively) with a decrease of 9.65 and 14.13 percent in phytin phosphorus and oxalate respectively. Amino acids and fatty acids were decreased with heat treatment and maximum retention was found with soaking. Overall improvement in nutrient composition and maximum nutrient retention was found with boiling method.
Manisha Guha - One of the best experts on this subject based on the ideXlab platform.
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quality assessment of sweet snack from Garden Cress lepidium sativum l seeds an unexplored health grain
Journal of Food Processing and Preservation, 2018Co-Authors: Snehal Doke, R Chetana, Manisha GuhaAbstract:Garden Cress seed (Lepidium sativum L.), an unexplored health grain, is a rich source of nutrients, nutraceuticals, and possess numerous health beneficial properties. Epidemiologically, it is known to have galactagogue properties and is traditionally utilized as a functional food ingredient by the lactating mothers. In present study, sweet snack was developed using Garden Cress seed to provide this underutilized grain in a convenience ready-to-eat form. The product contained 11.8% protein, 20.9% fat (44.3% monounsaturated and 39.5% polyunsaturated fatty acids), 12.7% total dietary fibers (67% soluble fiber), iron (3.9 mg/100 g), calcium (260.9 mg/100 g), and zinc (1.9 mg/100 g). Moisture sorption studies exhibited a characteristic sigmoid curve which depicted 56% relative humidity and corresponding equilibrium moisture content 5.7%, are critical to the product with moisture tolerance of 2.2%. Sensory score revealed a shelf life of 4 months for the crunchy product with an initial breaking strength of 97.8 N under ambient storage condition. Practical applications Today’s consumers are well aware of benefits of consuming a healthy diet, and hence, demand for health-snacks is rapidly increasing. This necessitates the food industries to explore newer natural plant source of functional ingredients. Garden Cress (Gc) seeds are known to possess various health benefits, especially as lactogenic properties due to the high content of nutrients, nutraceuticals, and plant sterols. Hence, it is a potential source of desirable functional ingredient for the development of health-snack. Therefore, in this study sensory acceptable, nutritious, and crunchy ready-to-eat sweet snack using Garden Cress seeds was developed with adequate storage life, which can serve as a vehicle to disseminate this unexplored health grain. The result of this study is useful for production of healthy snacks from lesser known Garden Cress seed which is more suitable for the lactating mother.
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Quality assessment of sweet snack from Garden Cress (Lepidium sativum L.) seeds—An unexplored health grain
Journal of Food Processing and Preservation, 2017Co-Authors: Snehal Doke, R Chetana, Manisha GuhaAbstract:Garden Cress seed (Lepidium sativum L.), an unexplored health grain, is a rich source of nutrients, nutraceuticals, and possess numerous health beneficial properties. Epidemiologically, it is known to have galactagogue properties and is traditionally utilized as a functional food ingredient by the lactating mothers. In present study, sweet snack was developed using Garden Cress seed to provide this underutilized grain in a convenience ready-to-eat form. The product contained 11.8% protein, 20.9% fat (44.3% monounsaturated and 39.5% polyunsaturated fatty acids), 12.7% total dietary fibers (67% soluble fiber), iron (3.9 mg/100 g), calcium (260.9 mg/100 g), and zinc (1.9 mg/100 g). Moisture sorption studies exhibited a characteristic sigmoid curve which depicted 56% relative humidity and corresponding equilibrium moisture content 5.7%, are critical to the product with moisture tolerance of 2.2%. Sensory score revealed a shelf life of 4 months for the crunchy product with an initial breaking strength of 97.8 N under ambient storage condition. Practical applications Today’s consumers are well aware of benefits of consuming a healthy diet, and hence, demand for health-snacks is rapidly increasing. This necessitates the food industries to explore newer natural plant source of functional ingredients. Garden Cress (Gc) seeds are known to possess various health benefits, especially as lactogenic properties due to the high content of nutrients, nutraceuticals, and plant sterols. Hence, it is a potential source of desirable functional ingredient for the development of health-snack. Therefore, in this study sensory acceptable, nutritious, and crunchy ready-to-eat sweet snack using Garden Cress seeds was developed with adequate storage life, which can serve as a vehicle to disseminate this unexplored health grain. The result of this study is useful for production of healthy snacks from lesser known Garden Cress seed which is more suitable for the lactating mother.
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Identification of Extraction Conditions for Determination of Phenolic Contents of Garden Cress Seed (Lepidium sativum L.) and Its Milled Fractions
Food Analytical Methods, 2014Co-Authors: Snehal Doke, Manisha GuhaAbstract:Garden Cress seed (Lepidium sativum L.) is an important medicinal source used in traditional medicine for the treatment of various diseases. Polyphenols are well known for their health benefits. They have antioxidant activity and free radical scavenging ability. A diet rich in plant polyphenols gives protection against the development of cancers, cardiovascular diseases, diabetes, osteoporosis and neurodegenerative diseases. This investigation was conducted to identify the extraction conditions of polyphenols from whole Garden Cress (Gc) seeds and to estimate the total polyphenol content (TPC) of its milled fractions. In this study, a set of single-factor experiment was carried out for identifying the optimum condition of each independent variable affecting the extraction of total phenolic content (TPC) from whole Gc seeds, namely the solvent, extraction temperature and extraction time. HCl–methanol (1 %) as solvent at 60 °C for 70 min (×3) was observed as optimized condition to extract maximum TPC (2068 mg GAE/100 g) from Gc seeds. TPC of whole Gc seed, seed coat and dehulled Gc seed was 2,081, 895 and 2,514 mg GAE/100 g, respectively. The result is useful for the development of Gc seed-based polyphenol-rich health food formulation.
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EFFECT OF PROCESSING ON NUTRACEUTICAL PROPERTIES OF Garden Cress (LEPIDIUM SATIVUM L.) SEEDS
International Journal of Pharmacy and Pharmaceutical Sciences, 2014Co-Authors: Hema Panwar, Manisha GuhaAbstract:Objective : The effects of popping and germination on nutraceutical and antioxidant activity of Garden Cress seeds (GCS) were investigated. Methods : The nutraceutical properties were determined by evaluating total phenolic content (TPC), flavonoid and tannin contents. By the DPPH free radical scavenging activity and the iron reducing power assay, the antioxidant properties were studied. Results : TPC of popped GCS increased by 18.5%, and it decreased by 5% in germinated GCS extracts compared to native GCS, whereas the flavonoid contents decreased both in popped and germinated seed extracts. The tannin contents increased while popping by 6.81% whereas, it decreased by 20.45% during germination compared to native extracts (0.44mg CEQ/100g). DPPH radical scavenging and the iron reducing power activity increased while popping but decreased during germination compared to native counterpart. Fractionation of native and processed GCS extracts by HPLC showed presence of p-coumaric acid, proto-catechuic acid and gallic acid, with p-coumaric acid showing major portion followed by proto-catechuic acid and gallic acid. Conclusion: The results are useful for development of Garden Cress based health food. Keywords: Garden Cress seeds, Processing, Nutraceutical, Antioxidant, Phenolic.
Christos A. Damalas - One of the best experts on this subject based on the ideXlab platform.
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Improving Seed Germination and Early Growth of Garden Cress (Lepidium sativum) and Basil (Ocimum basilicum) with Hydro-priming
Journal of Plant Growth Regulation, 2017Co-Authors: Seyyed Ali Noorhosseini, Nargesh Khatun Jokar, Christos A. DamalasAbstract:Hydro-priming is a useful method for increasing speed and uniformity of germination in several plants, but pertinent research concerning Garden Cress (Lepidium sativum) and basil (Ocimum basilicum) does not exist in the literature. The effects of hydro-priming duration (0, 6, and 12 h) and temperature (15 and 25 °C) on seed germination and seedling vigour of Garden Cress and two varieties of basil (at priming temperature of 20 °C) were evaluated on paper and sand. With reference to Garden Cress, hydro-priming for 6 and 12 h at 15 °C increased uniformity of germination and reduced mean germination time. These improvements were more evident on paper. Moreover, hydro-priming for 6 and 12 h at 25 °C increased radicle length, plumule length, seedling length, and seedling vigour index on paper, but did not affect significantly those variables on sand. Overall, hydro-priming of Garden Cress seeds for 12 h can improve germination and early growth of this species, but germination medium can play a role due to different capacities for moisture retention. With reference to basil, hydro-priming reduced mean germination time for purple basil, but not for green basil. Also, reduced germination speed and uniformity of germination were observed for green basil on sand, but not for purple basil. Hydro-priming for 12 h increased plumule length, seedling length, and seedling vigour index for both basil varieties. Overall, hydro-priming of basil seeds for 12 h can improve germination and early growth of this species, but variety and germination medium can play a role. Data on improving germination of those species are not available in the literature and could be useful for improving plant establishment and yield of commercial plantations of Garden Cress and basil.
Saud I Alresayes - One of the best experts on this subject based on the ideXlab platform.
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Garden Cress lepidium sativum linn seed oil as a potential feedstock for biodiesel production
Bioresource Technology, 2012Co-Authors: Imededdine Arbi Nehdi, Hassen Mohamed Sbihi, Saud I AlresayesAbstract:Lepidium sativum L (Garden Cress) is a fast growing annual herb, native to Egypt and west Asia but widely cultivated in temperate climates throughout the world. L. sativum seed oil (LSO) extracted from plants grown in Tunisia was analyzed to determine whether it has potential as a raw material for biodiesel production. The oil content of the seeds was 26.77%, mainly composed of polyunsaturated (42.23%) and monounsaturated (39.62%) fatty acids. Methyl esters (LSOMEs) were prepared by base-catalyzed transesterification with a conversion rate of 96.8%. The kinematic viscosity (1.92 mm(2)/s), cetane number (49.23), gross heat value (40.45), and other fuel properties were within the limits for biodiesel specified by the ASTM (American Standard for Testing and Materials). This study showed that LSOMEs have the potential to supplement petroleum-based diesel. (C) 2012 Elsevier Ltd. All rights reserved.
