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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: agarwalnidhi86@gmail.com
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
Annals. Food Science and Technology
2013
Available on-line at www.afst.valahia.ro
78
Volume 14, Issue 1, 2013
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.
Annals. Food Science and Technology
2013
Available on-line at www.afst.valahia.ro
79
Volume 14, Issue 1, 2013
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
Annals. Food Science and Technology
2013
Available on-line at www.afst.valahia.ro
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Volume 14, Issue 1, 2013
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
Annals. Food Science and Technology
2013
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81
Volume 14, Issue 1, 2013
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
Annals. Food Science and Technology
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Volume 14, Issue 1, 2013
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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