APPRAISAL OF GARDEN CRESS ( Lepidium sativum L.) … · In Ayurveda, the indigenous ... that...

Annals. Food Science and Technology

2013

Available on-line at www.afst.valahia.ro

77

Volume 14, Issue 1, 2013

APPRAISAL OF GARDEN CRESS (Lepidium sativum L.) AND PRODUCT

DEVELOPMENT AS AN ALL PERVASIVE AND NUTRITION WORTHY FOOD STUFF

Nidhi Agarwal*, Sheel Sharma Food Science & Nutrition, Banasthali Vidyapith, Rajasthan – 304022, India

*E-mail: [email protected]

Abstract Garden cress has been considered as an important nutritional and medicinal plant in India since the Vedic era

(between 500-1700 B.C.). In Ayurveda, the indigenous medicinal system, it is described as hot, bitter, galactogogue and

claimed to destroy vata (air) and kapha (phlegm). Seeds are also rich source of omega 3-fatty acids which helps to

lower cholesterol in hyper cholesterolemic patients. The non conventional food stuff namely garden cress (Lepidium

sativum L., family - Cruciferae) was processed and the resultant processed versions were analyzed for proximate

principles, minerals and antinutrients. Food product dahiwala bread was developed using processed versions of garden

cress seeds. Results showed that garden cress seeds are good source of protein, fat, calcium, iron and phosphorous.

Processing (dehusking) procured a significant decrease in oxalate and total cyanogens while phytic acid was reduced

to a small extent. Food Product, dahiwala bread, developed keeping in view of its consumption by masses in general,

was found in the realm of acceptability by the semi trained panel. Version 1(Whole garden cress seed flour

incorporated product) was as acceptable as standard. Thus, the food products developed incorporating garden cress

seeds, like the present one could be beneficial for masses as nourishing as well as therapeutic agents due to the

presence of various therapeutic properties like hypoglycaemic, hypotensive, fracture healing, anticancerous and the

like.

Keywords: Garden cress (Lepidium sativum L.), non-conventional food stuff, minerals, antinutrients, nutraceutical,

hypoglycaemic, anticancerous

Submitted: 20.01.2013 Reviewed: 09.04.2013 Accepted: 13.05.2013

1. INTRODUCTION

Plant world is replete with an array of

foodstuffs, many of which stood relegated to

the margins for a long time owing to their low

pallet appeal. However, with the inception and

upcoming of the science of Foods and

Nutrition, a number of non- conventional food

stuffs have been explored, analyzed, processed

and used up in the development of food

products, all in a bid to end their oblivion on

one hand and accruing benefit to the masses on

the other. Garden cress (Lepidium sativum L.)

is one such food stuff that abounds not only in

nutrients but also in health enhancing

phytochemicals (Wealth of India, 1962). This

has been the reason why tradition, folklore and

indigenous medicine, all advocated garden

cress for finding succor from one or the other

ailment http://www.naturalstandard.com/index-

abstract.asp?create-abstract=patient-

gardencress.asp&title=Garden%20cress).

Science of Nutrition has also come of age to

imbibe and practice some facts about diets and

their health enhancing effects. Whereas earlier

reflections on healthy, wholesome diets led to

the belief that proteins, vitamins and minerals

were the substances that act as protective

agents against chronic and degenerative

diseases, phytochemicals - the bioactive

compounds ubiquitously present in plant based

foodstuffs have emerged as the new saviors

with potential for prevention and management

of such diseases. The plant based foodstuffs

loaded with both nutrients and bioactive

substances have been accordingly given the

name nutraceuticals. In simple terms,

nutraceuticals are defined as foods or food

products that reportedly provide health benefits

that include both prevention and treatment of

diseases.

In fact, “Nutraceutical” is a broad umbrella

term used to describe any product derived from

food sources that provides extra health benefit

Administrator

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in addition to its basic nutritional value

(DeFelice, 1995). The products typically claim

to prevent chronic diseases, improve health,

delay the aging process, and increase life

expectancy. A nutraceutical has a demonstrable

physiological benefit or it provides protection

against one or the other chronic disease

(http://www4.agr.gc.ca/AAFC-AAC/display-

afficher.do?id=1171305207040).Such products

may range from isolated nutrients, dietary

supplements and specific diets to genetically

engineered foods, herbal products, and

processed foods such as cereals, soups, and

beverages. Dating back to the Roman times

(753 B.C.); garden cress has long been an

important source of nutrients for Europian and

Asian populations. It was used by the ancient

Egyptians as a food source and became well

known in various parts of Europe (including

Britain, France, Italy & Germany) in due

course where it is still used as a minor crop.

Persians used to eat this plant even before

bread was known(http://www.fao.org/docrep

/t0646e/ T0646E0t.htm). It has two types of

leaves, long ones at the bottom of the stem and

small, bright- green, feather like arranged on

opposite side of its stalk at the top. Its growth

is very rapid and harvesting can begin in the

same month as sowing, with yields reaching as

high as 6 tones per hectare. Soil of 6.0-7.5 pH

is suitable for this crop. Garden cress can be

harvested throughout the year, whether grown

indoor or outdoor and is cut when the sprouts are 2-4 inches tall (http://www.natural-

healing-uide.com/GardenPharmacy/Cress.htm).

Garden cress seeds are thermogenic,

depurative, galactogogue, emmenagogue,

aphrodisiac and act as a tonic against diarrhea,

dyspepsia, eye diseases, leucorrhoea, scurvy,

asthma, cough, cold and seminal weakness

(http://www.motherherbs.com/lepidium-

sativum.html). Seeds are recommended for the

dispersion of chronic enlargement of spleen.

Powder of garden cress seeds with sugar can

also be used to cure diarrhea, indigestion and

dysentery (Nadkarni et. al, 1954). A tea spoon

full of garden cress seeds boiled in 6 ounces of

water for ½ hour and the decoction with a table

spoonful of honey is given as an effective

medicine to increase breast milk, sexual

stamina, and sexual retentivity (Chopra and

Nayar, 1956).

2. MATERIAL AND METHODS

Preparation of processed versions

Whole garden cress seed flour (WGCSF):

Garden cress seeds were sundried and hand

sorted to remove wrinkled, moldy seeds and

foreign material and thereafter, ground into fine

flour in a mixer and stored.

Dehusked garden cress seed flour (DGCSF): Garden cress seeds were sun dried and hand

sorted to remove wrinkled, moldy seeds and

foreign material.

Then, they were ground in a mixer, equipped

with stainless steel blade and stored in an

airtight container. This step was followed by

sieving WGCSF through muslin cloth. Sieved

garden cress seed flour was husk free and

stored in another air tight container. Garden cress seed husk flour (GCSHF): Husk

obtained from above process was stored in an air

tight container after grinding.

Proximate Principles The proximate and nutritional parameters

evaluated were moisture, crude protein, fat,

crude fibre, ash, total carbohydrate, calcium,

iron and phosphorous

(Raghuramulu et al.,

2003; AOAC, 1980; Sharma, 2003). All were

analyzed in triplicate sets. Moisture content

was determined by drying up the sample in air

oven at 100-125°C. Crude protein was carried

out using the Kjeldhal procedure with nitrogen

to protein factor of 6.25.

Fat was estimated through soxhlet extraction.

Fibre was analyzed through resistant to the

action of dilute mineral acid (Sulphuric acid)

and alkali (Sodium hydroxide) and total

carbohydrate was calculated by subtracting

from 100, a sum of values (g/100g) for

moisture, protein, fat, ash and crude

fibre. Calcium, iron and phosphorous was

estimated by dry ashing method.


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Antinutrients

Phytate (Davies and Reid, 1979) This method was based on the observation that

ferric ions complexed with phytate at pH 1-2

can’t react with thiocyanate ion to give the

characteristic pink complex, the extinction at

465 nm in the amyl layer is inversely related to

the phytate anion concentration.

Extracted sample with conc. HNO3 by

continuous shaking, filtered and made up to

suitable volume with water. To the filtrate,

added ferric ammonium sulphate solution,

mixed and placed in a boiling water bath.

Cooled the contents and added isoamyl alcohol

and mixed. To this, added ammonia solution,

shaken thoroughly and centrifuged.

The alcoholic layer was separated and the

colour intensity was read at 465 nm against

amyl alcohol blank. Sodium phytate standards

were run along with the sample. The results

were expressed as mg phytic acid/100 g dry wt.

Oxalate (Raghuramulu et al., 2003) The oxalic acid was extracted in HCl and

precipitated as calcium oxalate by adding

calcium chloride which was then washed and

titrated with KMnO4 in the presence of dilute

H2SO4. 1 ml of N/20 KMnO4 is equivalent to

0.00225 g of oxalic acid.

Weighed sample in a volumetric flask, added

H2O and 6N HCl and digested on boiling water

bath. The suitable volume was made after

cooling and filtered the supernatant. Then took

filtrate and added 6N HCl. Evaporated the

mixture to half of its volume and filtered.

Washed the precipitate to make suitable

volume. Thereafter, added 3-4 drops of methyl

red followed by concentrated NH3, till the

solution turned faint yellow, heated, allowed to

cool at room temperature and filtered.

Thereafter, boiled the filtrate, added CaCl2,

with constant stirring and allowed to stand

overnight. Following day filtered it through

whatman filter (No. 41) and the precipitate was

washed several times with hot water to make it

free of Ca ions.

Transferred the precipitate to the original

beaker by washing with distilled water. Then

added H2SO4 solution till the precipitate was

completely dissolved. The contents were

warmed and titrated with N/20 KMnO4 to the

near end point.

Total cyanogens (Petybridge, 1919; Hogg &

Ahlgren, 1942) Hydrocyanic acid, which was evolved from the

sample, forms a red color compound with

sodium picrate and the intensity is measured at

625 nm. Homogenized the sample in water

with 3-4 drops of chloroform. Placed this

homogenate in a conical flask. Saturated the

filter paper strips with alkaline picrate solution

and placed in hanging position with the help of

a cork stopper inside the conical flask.

Incubated the mixture at room temperature for

20-24 h. Sodium picrate present in the strips

was reduced to reddish compound in

proportion to the amount of hydrocyanic acid

evolved. Eluted the color by placing the paper

in a clear test tube containing 10 ml distilled

water and compared it with standard hydrogen

cyanide solution at 625 nm.

FOOD PRODUCTS

Standardization and development of recipe In order to select recipes for the present study,

various recipes were explored. The recipes

were improvised using information collected

from various resources. Each product was

developed by incorporating garden cress seed

flours at an appropriate level after

standardization trials. In general, development

of each recipe was based on the following

considerations:

1. Easy availability of ingredients, 2. Popular

consumption by the masses, 3. Ease in

preparation in terms of time, money and energy

consumption, 4. Potential for providing

calories, protein and important micronutrients,

5. Good palatability and acceptability

attributes.

Dahi wala bread at 3% incorporation level was

developed. It is an amazing and quick breakfast

item (http://www.tarladalal.com/Chatpata-

ahiwala-Bread-2876r). Soyabean oil is used so

as to incorporate polyunsaturated fatty acids


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and to avoid saturated fats which are conducive

to the development of obesity, diabetes and

cardiovascular disease. Triangle test was

carried out to select the semi trained panel

members and the food product was evaluated

for acceptability through 9 point hedonic

method by the panel of selected semi trained

personnel. The product was evaluated for

individual sensory attributes viz, appearance,

color, texture, taste, flavor, after taste and over

all acceptability.

Organoleptic evaluation

Table 1: Incorporation of GCS flours and other

ingredients in Dahiwalabread

S = Standard (Without incorporation of GCSF in

Dahiwalbread), A = WGCSF incorporated Dahiwala

bread, B= DGCSF incorporated Dahiwalabread, C =

GCSHF incorporated Dahiwalabread

Statistical analysis All experiments were carried out in triplicates.

Statistical analysis was done using Microsoft

Excel 2007. The average values are reported

together with standard deviation.

3. RESULTS AND DISCUSSION

Figure 1 shows the proximate composition of

all versions of GCSF. The mean moisture

content of WGCSF was found to 5.83±0.28

g/100g. Dehusking caused a significant

decrease in moisture content, while GCSHF

was reported to have higher moisture content

even than that of WGCSF. The mean ash

content for WGCSF was 5.93±0.11 g/100g.

Dehusked and husk versions were found to

have more ash content. The mean protein

content of WGCSF was 25.09±0.51 g/100g.

Dehusking resulted in increase. GCSHF was

reported to have significantly reduced amount

of protein as compared to that of WGCSF.

Mean scores of fat content for WGCSF was

21.83±0.28g/100g. Dehusking caused increase

and GCSHF decrease. However both

alterations were significant. For WGCSF,

DGCSF and GCSHF, the mean fiber contents

were 7.86±0.05, 5.73±0.30 and 15.16±1.51

(g/100g). Significant difference was found only

in WGCSF and GCSHF fibre content. The

mean total carbohydrate content for all three

samples (WGCSF, DGCSF and GCSHF) was

33.46±0.63, 29.94±2.82 and 39.46±4.83

(g/100g). There was significant difference of

total carbohydrate in GCSHF vis-à-vis that of

WGCSF.

In a study, the author reported that garden cress

seeds are rich sources of protein, lipids and

total carbohydrates. All essential amino acids

except sulphur containing and tryptophan are

present in high amounts. Among fatty acids, α-

linoleic acid (LA) and oleic acid (OA) were the

most abundant fatty acids in the oil of L.

sativum (Zia-Ul-Haq et al., 2012). Numerous

physiological properties have been attributed to

LA including action as an antiadipogenic,

antidiabetogenic, anticarcinogenic, and

antiatherosclerotic agent. In addition, LA has

effects on bone formation and the immune

system as well as fatty acid and lipid

metabolism and gene expression in numerous

tissues (Belury & Kempa-Steczko, 1997;

Belury and Venden, 1997; Houseknecht et al.,

1998; Li & Watkins, 1998; Belury and Vanden,

1999; Park et al., 2000; Eggert et al., 2002).

OA has been associated with decreased low-

density lipoprotein (LDL) cholesterol, and

possibly increased high-density lipoprotein

(HDL) cholesterol. Oleic acid may be

responsible for the hypotensive (blood

pressure reducing) effects of olive oil (Teres et

al., 2008). Garden cress seeds are found to be

rich source of iron, calcium and phosphorous.

Iron is needed for a number of highly complex

Ingredients (g) Standa

rd

A B C

Bread 13 13 13 13

Curd 75 72 72 72

Turmeric 0.5 1.5 1.5 1.5

Red chilli powder 0.5 1 1 1

Cumin seeds 0.5 1.5 1.5 1.5

Asafetida 0.5 1 1 1

Onion 5 5 5 5

Tomato sauce 2.5 2.5 2.5 2.5

GCSF - 3 3 3

Soya bean oil 2.5 2.5 2.5 2.5

Total 100 100 100 100


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processes that continuously take place at the

molecular level in the human beings, e.g. the

transport of oxygen in the body. Iron is

required for the production of red blood cells (a

process known as haematopoiesis) and binds to

the oxygen and thus facilitates

its transport from the lungs via the blood

vessels to all cells throughout the body. Iron is

also involved in the conversion of blood sugar

to energy.

Figure 1. Mean content values of proximate

principles for processed versions of GCS

Figure 2. Mean content values of minerals for

processed versions of GCS

Metabolic energy is crucial for athletes since

it allows muscles to work at their optimum

during exercise or on a competition

(http://www.nelsonsnaturalworld.com/en-

us/uk/our-brands/spatone /iron-essentials/role-

of-iron-in-the-body/). Other minerals are also

of paramount importance as calcium along with

phosphorous is needed for bones and other

vital functions in the body. Garden cress seeds

are found rich source of calcium and

phosphorous (Zia-Ul-Haq et al., 2012)

Gokavi et al. (2004) reported that calcium and

phosphorous content were good in GCS. While

Gopalan et al. (2003) also found GCS as rich

source of iron, calcium and phosphorous. Our

iron and calcium contents are in agreement

with those of Gopalan et al. (2003), while

phosphorous content is near to that of Gokavi

et al. (2004) Difference could be because of

variety and agronomical conditions.

Dehusking caused significant increase in iron

and phosphorous and decrease in calcium

contents. This process is also beneficial as it

seemed to have the positive effect on minerals.

Phosphorous is of paramount importance as it

is a component of nucleic acids which are

responsible for storage and transmission of

genetic material. Combined with lipids, it is an

important structural component of cell

membranes (http://biology.about.com/od/

cellanatomy/ss/cell-membrane.htm). It has low

sodium and high potassium content which

makes it beneficial as an ingredient in health

foods. High potassium diet is recommended for

athletes who are involved in hard exercise and

also for disorders related to high blood pressure

(Gokavi et al., 2004; Luft, 1987). Gokavi et al.

(2004) reported that dehusking resulted in

significant decrease in calcium content of

endosperm and increase in bran respectively.

Iron content was found highest in endosperm

and least in bran. Similar trend was found in

phosphorous content i.e. highest in endosperm

and least in bran portion. Our result is in

agreement with this study. According to

Abiodun and Adepeju (2011), dehulling caused

significant decrease in iron, calcium and

phosphorous contents of bambara nut (Vigna

subterranea L. Verdc) flour. Iron value is

contradictory to this study result, could be

because of change in adoption of sieving

method. WGCSF was found to have tannins,

phytic acid, oxalic acid and total cyanogens as

51.00±1.00, 0.77±0.11, 135.66±2.08 and

5.50±0.10 (mg/100g). Oxalate, phytate and

tannins are anti-nutrients, which could be toxic

when consumed in an unprocessed food

(Ojiako and Igwe, 2008). The bioavailability of

the essential nutrients in plant foods could be

reduced by the presence of anti-nutritional

factors such as oxalates and cyanogenic

glycosides (Akindahunsi and Salawu, 2005).

According to Hanif et al. (2008), tannin content


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of Lepidium sativum was found as 0.5-1.0

(mg/g).

Figure 3. Mean content values of antinutrients for

processed versions of GCS

Hussain et al., (2011) found 0.61% tannins in

Lepidium sativum. According to Matthaus

(2005), tannins and phytic acid content was

19.6 mg/g and 18 mg/g respectively. Our result

is in agreement with those of Hanif et al.

(2008). Difference in other authors’ reports

could be because of difference in variety and

procedure of extraction of husk.

Dehusking resulted in significant decrease in

oxalic acid and total cyanogens. Phytic acid

was also reduced but decrease was non-

significant.

Figure 4. Hedonic acceptability evaluation scores of S

and processed versions for Dahiwala bread

Version 1 = Whole garden cress seed flour (WGCSF)

incorporated product, Version 2 = Dehusked garden

cress seed flour (DGCSF) incorporated product,

Version 3 = Garden cress seed husk flour (GCSHF)

incorporated product

Result of this study supports the fact that

processing enhances the absorption of minerals

and improves the protein digestibility along

with preventing one to suffer from GIT and

other problems as phytate forms complexes

with proteins & starch resulting in inhibition of

their digestion.

According to Abiodun and Adepeju (2011),

dehulling caused significant decrease in phytate

and oxalates of bambara nut (Vigna

subterranea L) flour. Our result is in line with

that of this report. Dahiwala bread at 3%

incorporation level was developed for elderly

people. Version 1 was equally liked as standard

while other versions (2 and 3) were having

significant differences on comparing with

standard. But they were also liked and in the

range of “liked slightly to moderately”.

4. CONCLUSIONS

Garden cress seeds are rich source of protein,

fat, iron, calcium and phosphorous. Processing

through dehusking changed antinutrient levels

without much erosion in nourishability. In this

way garden cress seeds, after being processed

through as simple as dehusking could become

helpful in preventing and curing various

diseases like PEM, anaemia, osteoporosis,

osteomalacia and bone fracture through long

term consumption as a food stuff of

nutraceuticals nature. Incorporation of garden

cress seeds into food products like dahiwala

bread developed here, could benefit all age

group individuals for nourishment and those at

risk or suffering from anaemia, fractures and

diabetes mellitus, and the other chronic

degenerative diseases to pursue prevention and

management of these diseases.

5. ACKNOWLEDGMENT

We acknowledge University grants

commission, New Delhi for financial

assistance.

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