الفهرس 
Material and methodsOnly 14 pages are availabe for public view
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Abstract
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SUMMARY
1- This investigation was carried put to determine
the .chemic.alcomposition of local fenugreek
seeds. , ’ j
2- Determination of fenugreek seeds chemical composition
proved that they contain a considerable amount
of fat, protein, carbohydrates and essential oils.
The obtained results ,agreed with or differed from those
mehtioned in the literature.
3- Yield of fenugreek seeds oleoresins varied from
solvent ’to another, however, the lower percent was
obtained by hexane while the higher one was obtained
by ’ethyl alcohol.
4- The physico-chemical properties of fenugreek seeds
oleoresins differed by different solvents.
5- The chemical c~sition of fenugreek seeds oleoresins
differed frem solvent to another. Hexane
extract gave a Higher percent of fat while alcohol
gave the lowe”’Obe. carbohydrates and protein
showed high ~tages in alcohol oleoresin than those
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of hexane ,andt.”,one9
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6- Roasting fenugreek seeds at. different temperatures
for one hour-affected the yield of fenugreek seeds
pleoresins extracted by hexane, acetone and alcohol.
The oleoresins percent increased by increasing
roasting temperature except hexane oleoresin obtained
from roasted seeds at 150°C and 175°C.
7- ~oasting·fenUgreek seeds at different temperatures
affected the physical and chemical eharacteristics,
of their oleoresins.
8- Gas liquid chromatography technique identified
eleven voltile components in fenugreek seeds oleoresin
obtained by hexane where 7 of them were found in
acetone fenugreek seeds oleoresin.
The identified components were ethyl cinnamate, teripinyl
butyrate, citronellyl i50 butyrate, citronellyl
17.00, 40.50 and 1.00 percent ·respectively.
Significant diff~nces in the components and their
percentages were>’tJhown •.
9- The fatty acids ·tt oleoresins were studied in roasted
seeds at differe~ temperatures andunroasterl s~erl8.
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10- The Infrared spectra of hexane fenugreek seeds
oleoresins could be taken as a truly characteristic
”finger prints”. Besides, infrared spectroscopy
might be used as a guide for the qualitative analysis
of this oleoresions.
- Roasting of fenugreek seeds affected oleoresins
infrared absorption properties.