Annals. Food Science and Technology 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 acid s 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 Science of Nutrition has also come of age to imbibe and practice some facts about diets and Plant world is replete with an array of their health enhancing effects. Whereas earlier foodstuffs, many of which stood relegated to reflections on healthy, wholesome diets led to the margins for a long time owing to their low the belief that proteins, vitamins and minerals pallet appeal. However, with the inception and were the substances that act as protective upcoming of the science of Foods and agents against chronic and degenerative Nutrition , a number of non- conventional food diseases, phytochemicals - the bioactive stuffs have been explored, analyzed, processed compounds ubiquitously present in plant based and used up in the development of food foodstuffs have emerged as the new saviors products, all in a bid to end their oblivion on with potential for prevention and management one hand and accruing benefit to the masses on of such diseases. The plant based foodstuffs the other. Garden cress ( Lepidium sativum L.) loaded with both nutrients and bioactive is one such food stuff that abounds not only in substances have been accordingly given the nutrients but also in health enhancing name nutraceuticals. In simple terms, phytochemicals (Wealth of India, 1962). This nutraceuticals are defined as foods or food has been the reason why tradition, folklore and products that reportedly provide health benefits indigenous medicine, all advocated garden that include both prevention and treatment of cress for finding succor from one or the other diseases. ailment http://www.naturalstandard.com/index- In fact, “Nutraceutical” is a broad umbrella abstract.asp?create-abstract=patient- term used to describe any product derived from gardencress.asp&title=Garden%20cress ). food sources that provides extra health benefit

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in addition to its basic nutritional value spoonful of honey is given as an effective (DeFelice, 1995). The products typically claim medicine to increase breast milk, sexual to prevent chronic diseases, improve health, stamina, and sexual retentivity (Chopra and delay the aging process, and increase life Nayar, 1956). expectancy. A nutraceutical has a demonstrable physiological benefit or it provides protection 2. MATERIAL AND METHODS against one or the other chronic disease (http://www4.agr.gc.ca/AAFC-AAC/display- Preparation of processed versions afficher.do?id=1171305207040).Such products Whole garden cress seed flour (WGCSF): may range from isolated nutrients, dietary Garden cress seeds were sundried and hand supplements and specific diets to genetically sorted to remove wrinkled, moldy seeds and engineered foods, herbal products, and foreign material and thereafter, ground into fine processed foods such as cereals, soups, and flour in a mixer and stored. beverages. Dating back to the Roman times Dehusked garden cress seed flour (DGCSF): (753 B.C.); garden cress has long been an Garden cress seeds were sun dried and hand important source of nutrients for Europian and sorted to remove wrinkled, moldy seeds and Asian populations. It was used by the ancient foreign material. Egyptians as a food source and became well Then, they were ground in a mixer, equipped known in various parts of Europe (including with stainless steel blade and stored in an Britain, France, Italy & Germany) in due airtight container. This step was followed by course where it is still used as a minor crop. sieving WGCSF through muslin cloth. Sieved Persians used to eat this plant even before garden cress seed flour was husk free and bread was known(http://www.fao.org/docrep stored in another air tight container. /t0646e/ T0646E0t.htm). It has two types of Garden cress seed husk flour (GCSHF): Husk leaves, long ones at the bottom of the stem and obtained from above process was stored in an air small, bright- green, feather like arranged on tight container after grinding. opposite side of its stalk at the top. Its growth is very rapid and harvesting can begin in the Proximate Principles same month as sowing, with yields reaching as The proximate and nutritional parameters high as 6 tones per hectare. Soil of 6.0-7.5 pH evaluated were moisture, crude protein, fat, crude fibre, ash, total carbohydrate, calcium, is suitable for this crop. Garden cress can be harvested throughout the year, whether grown iron and phosphorous (Raghuramulu et al., indoor or outdoor and is cut when the sprouts 2003; AOAC, 1980; Sharma, 2003). All were are 2-4 inches tall (http://www.natural- analyzed in triplicate sets. Moisture content healing-uide.com/GardenPharmacy/Cress.htm ). was determined by drying up the sample in air Garden cress seeds are thermogenic, oven at 100-125°C. Crude protein was carried depurative, galactogogue, emmenagogue, out using the Kjeldhal procedure with nitrogen aphrodisiac and act as a tonic against diarrhea, to protein factor of 6.25. dyspepsia, eye diseases, leucorrhoea, scurvy, Fat was estimated through soxhlet extraction. asthma, cough, cold and seminal weakness Fibre was analyzed through resistant to the (http://www.motherherbs.com/lepidium- action of dilute mineral acid (Sulphuric acid) sativum.html ). Seeds are recommended for the and alkali (Sodium hydroxide) and total dispersion of chronic enlargement of spleen. carbohydrate was calculated by subtracting Powder of garden cress seeds with sugar can from 100, a sum of values (g/100g) for also be used to cure diarrhea, indigestion and moisture, protein, fat, ash and crude dysentery (Nadkarni et. al, 1954). A tea spoon fibre. Calcium, iron and phosphorous was full of garden cress seeds boiled in 6 ounces of estimated by dry ashing method. water for ½ hour and the decoction with a table

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Antinutrients added H 2SO 4 solution till the precipitate was Phytate (Davies and Reid, 1979) completely dissolved. The contents were This method was based on the observation that warmed and titrated with N/20 KMnO 4 to the ferric ions complexed with phytate at pH 1-2 near end point. can’t react with thiocyanate ion to give the characteristic pink complex, the extinction at Total cyanogens (Petybridge, 1919; Hogg & 465 nm in the amyl layer is inversely related to Ahlgren, 1942) the phytate anion concentration. Hydrocyanic acid, which was evolved from the Extracted sample with conc. HNO 3 by sample, forms a red color compound with continuous shaking, filtered and made up to sodium picrate and the intensity is measured at suitable volume with water. To the filtrate, 625 nm. Homogenized the sample in water added ferric ammonium sulphate solution, with 3-4 drops of chloroform. Placed this mixed and placed in a boiling water bath. homogenate in a conical flask. Saturated the Cooled the contents and added isoamyl alcohol filter paper strips with alkaline picrate solution and mixed. To this, added ammonia solution, and placed in hanging position with the help of shaken thoroughly and centrifuged. a cork stopper inside the conical flask. The alcoholic layer was separated and the Incubated the mixture at room temperature for colour intensity was read at 465 nm against 20-24 h. Sodium picrate present in the strips amyl alcohol blank. Sodium phytate standards was reduced to reddish compound in were run along with the sample. The results proportion to the amount of hydrocyanic acid were expressed as mg phytic acid/100 g dry wt. evolved. Eluted the color by placing the paper in a clear test tube containing 10 ml distilled Oxalate (Raghuramulu et al., 2003) water and compared it with standard hydrogen The oxalic acid was extracted in HCl and cyanide solution at 625 nm. precipitated as calcium oxalate by adding calcium chloride which was then washed and FOOD PRODUCTS titrated with KMnO 4 in the presence of dilute Standardization and development of recipe H2SO 4. 1 ml of N/20 KMnO 4 is equivalent to In order to select recipes for the present study, 0.00225 g of oxalic acid. various recipes were explored. The recipes Weighed sample in a volumetric flask, added were improvised using information collected H2O and 6N HCl and digested on boiling water from various resources. Each product was bath. The suitable volume was made after developed by incorporating garden cress seed cooling and filtered the supernatant. Then took flours at an appropriate level after filtrate and added 6N HCl. Evaporated the standardization trials. In general, development mixture to half of its volume and filtered. of each recipe was based on the following Washed the precipitate to make suitable considerations: volume. Thereafter, added 3-4 drops of methyl 1. Easy availability of ingredients, 2. Popular red followed by concentrated NH 3, till the consumption by the masses, 3. Ease in solution turned faint yellow, heated, allowed to preparation in terms of time, money and energy cool at room temperature and filtered. consumption, 4. Potential for providing Thereafter, boiled the filtrate, added CaCl2, calories, protein and important micronutrients, with constant stirring and allowed to stand 5. Good palatability and acceptability overnight. Following day filtered it through attributes. whatman filter (No. 41) and the precipitate was Dahi wala bread at 3% incorporation level was washed several times with hot water to make it developed. It is an amazing and quick breakfast free of Ca ions. item (http://www.tarladalal.com/Chatpata- Transferred the precipitate to the original ahiwala-Bread-2876r). Soyabean oil is used so beaker by washing with distilled water. Then as to incorporate polyunsaturated fatty acids

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and to avoid saturated fats which are conducive Dehusked and husk versions were found to to the development of obesity, diabetes and have more ash content. The mean protein cardiovascular disease. Triangle test was content of WGCSF was 25.09±0.51 g/100g. carried out to select the semi trained panel Dehusking resulted in increase. GCSHF was members and the food product was evaluated reported to have significantly reduced amount for acceptability through 9 point hedonic of protein as compared to that of WGCSF. method by the panel of selected semi trained Mean scores of fat content for WGCSF was personnel. The product was evaluated for 21.83±0.28g/100g. Dehusking caused increase individual sensory attributes viz, appearance, and GCSHF decrease. However both color, texture, taste, flavor, after taste and over alterations were significant. For WGCSF, all acceptability. DGCSF and GCSHF, the mean fiber contents were 7.86±0.05, 5.73±0.30 and 15.16±1.51 Organoleptic evaluation (g/100g). Significant difference was found only in WGCSF and GCSHF fibre content. The Table 1: Incorporation of GCS flours and other mean total carbohydrate content for all three ingredients in Dahiwalabread samples (WGCSF, DGCSF and GCSHF) was Ingredients (g) Standa A B C 33.46±0.63, 29.94±2.82 and 39.46±4.83 rd (g/100g). There was significant difference of Bread 13 13 13 13 total carbohydrate in GCSHF vis-à-vis that of Curd 75 72 72 72 Turmeric 0.5 1.5 1.5 1.5 WGCSF. Red chilli powder 0.5 1 1 1 In a study, the author reported that garden cress Cumin seeds 0.5 1.5 1.5 1.5 seeds are rich sources of protein, lipids and Asafetida 0.5 1 1 1 total carbohydrates. All essential amino acids Onion 5 5 5 5 except sulphur containing and tryptophan are Tomato sauce 2.5 2.5 2.5 2.5 present in high amounts. Among fatty acids, α- GCSF - 3 3 3 linoleic acid (LA) and oleic acid (OA) were the Soya bean oil 2.5 2.5 2.5 2.5 most abundant fatty acids in the oil of L. Total 100 100 100 100 sativum (Zia-Ul-Haq et al., 2012). Numerous S = Standard (Without incorporation of GCSF in physiological properties have been attributed to Dahiwalbread ), A = WGCSF incorporated Dahiwala LA including action as an antiadipogenic, bread , B= DGCSF incorporated Dahiwalabread, C = GCSHF incorporated Dahiwalabread antidiabetogenic, anticarcinogenic, and antiatherosclerotic agent. In addition, LA has Statistical analysis effects on bone formation and the immune All experiments were carried out in triplicates. system as well as fatty acid and lipid Statistical analysis was done using Microsoft metabolism and gene expression in numerous Excel 2007. The average values are reported tissues (Belury & Kempa-Steczko, 1997; together with standard deviation. Belury and Venden, 1997; Houseknecht et al., 1998; Li & Watkins, 1998; Belury and Vanden, 3. RESULTS AND DISCUSSION 1999; Park et al., 2000; Eggert et al., 2002). OA has been associated with decreased low- Figure 1 shows the proximate composition of density lipoprotein (LDL) cholesterol, and all versions of GCSF. The mean moisture possibly increased high-density lipoprotein content of WGCSF was found to 5.83±0.28 (HDL) cholesterol. Oleic acid may be g/100g. Dehusking caused a significant responsible for the hypotensive (blood decrease in moisture content, while GCSHF pressure reducing) effects of olive oil (Teres et was reported to have higher moisture content al., 2008). Garden cress seeds are found to be even than that of WGCSF. The mean ash rich source of iron, calcium and phosphorous. content for WGCSF was 5.93±0.11 g/100g. Iron is needed for a number of highly complex

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processes that continuously take place at the with those of Gopalan et al. (2003), while molecular level in the human beings, e.g. the phosphorous content is near to that of Gokavi transport of oxygen in the body. Iron is et al. (2004) Difference could be because of required for the production of red blood cells (a variety and agronomical conditions. process known as haematopoiesis) and binds to Dehusking caused significant increase in iron the oxygen and thus facilitates and phosphorous and decrease in calcium its transport from the lungs via the blood contents. This process is also beneficial as it vessels to all cells throughout the body. Iron is seemed to have the positive effect on minerals. also involved in the conversion of blood sugar Phosphorous is of paramount importance as it to energy. 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

Figure 1. Mean content values of proximate athletes who are involved in hard exercise and principles for processed versions of GCS 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

Figure 2. Mean content values of minerals for Abiodun and Adepeju (2011), dehulling caused processed versions of GCS significant decrease in iron, calcium and phosphorous contents of bambara nut ( Vigna Metabolic energy is crucial for athletes since subterranea L. Verdc) flour. Iron value is it allows muscles to work at their optimum contradictory to this study result, could be during exercise or on a competition because of change in adoption of sieving (http://www.nelsonsnaturalworld.com/en- method. WGCSF was found to have tannins, us/uk/our-brands/spatone /iron-essentials/role- phytic acid, oxalic acid and total cyanogens as of-iron-in-the-body/ ). Other minerals are also 51.00±1.00, 0.77±0.11, 135.66±2.08 and of paramount importance as calcium along with 5.50±0.10 (mg/100g). Oxalate, phytate and phosphorous is needed for bones and other tannins are anti-nutrients, which could be toxic vital functions in the body. Garden cress seeds when consumed in an unprocessed food are found rich source of calcium and (Ojiako and Igwe, 2008). The bioavailability of phosphorous (Zia-Ul-Haq et al., 2012) the essential nutrients in plant foods could be Gokavi et al. (2004) reported that calcium and reduced by the presence of anti-nutritional phosphorous content were good in GCS. While factors such as oxalates and cyanogenic Gopalan et al. (2003) also found GCS as rich glycosides (Akindahunsi and Salawu, 2005). source of iron, calcium and phosphorous. Our According to Hanif et al. (2008), tannin content iron and calcium contents are in agreement

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of Lepidium sativum was found as 0.5-1.0 with proteins & starch resulting in inhibition of (mg/g). 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

Figure 3. Mean content values of antinutrients for standard. But they were also liked and in the processed versions of GCS range of “liked slightly to moderately”.

Hussain et al., (2011) found 0.61% tannins in 4. CONCLUSIONS Lepidium sativum. According to Matthaus (2005), tannins and phytic acid content was Garden cress seeds are rich source of protein, 19.6 mg/g and 18 mg/g respectively. Our result fat, iron, calcium and phosphorous. Processing is in agreement with those of Hanif et al. through dehusking changed antinutrient levels (2008). Difference in other authors’ reports without much erosion in nourishability. In this could be because of difference in variety and way garden cress seeds, after being processed procedure of extraction of husk. through as simple as dehusking could become Dehusking resulted in significant decrease in helpful in preventing and curing various oxalic acid and total cyanogens. Phytic acid diseases like PEM, anaemia, osteoporosis, was also reduced but decrease was non- osteomalacia and bone fracture through long significant. 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 Figure 4. Hedonic acceptability evaluation scores of S and processed versions for Dahiwala bread We acknowledge University grants Version 1 = Whole garden cress seed flour (WGCSF) commission, New Delhi for financial incorporated product, Version 2 = Dehusked garden cress seed flour (DGCSF) incorporated product, assistance. Version 3 = Garden cress seed husk flour (GCSHF) incorporated product 6. REFERENCES

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