No abstract

Fenugreek seeds (raw, soaked and germinated) were analyzed for their chemical composition. Raw fenugreek seeds contained higher amount of dietary fiber 46.50% followed by 42.12% in soaked seeds and 32.50% in germinated seeds. Soaking reduced the level of total soluble sugars, reducing sugars, nonreducing sugars, dietary fiber and improved the protein and starch digestibility and availability of minerals. Germinated fenugreek seeds had significantly higher contents of total protein (29%) and total lysine (6.48 g/100 g protein) compared to unprocessed seeds. Germination decreased dietary fiber and starch thereby raising the level of sugars. In vitro starch and protein digestibility and availability of Ca, Fe and Zn were also increased appreciably due to reduction in antinutrient contents (phytic acid and polyphenols) after 48 h germination.

Purpose -Wheat is considered nutritionally poor, due to deficiency of essential amino acids such as lysine and threonine, whereas fenugreek (Trigonella faenum graecum L.) flour has a high protein content (25 per cent), lysins (5.7 g/16 g N), soluble (20 per cent) and insoluble (28 per cent) dietary fibre besides being rich in calcium, iron and beta-carotene. Fenugreek seeds contain 20 per cent soluble fibre (gum), which can act as functional agent in wheat dough. The presence of bitter saponins in fenugreek seeds limits their acceptability in foods. However, it has been possible to debitter fenugreek seeds by using various domestic processing methods. Therefore, their use can be exploited as functional and nutritional food as well as therapeutic agents. Hence, in the present study efforts have been made to develop wheat-fenugreek-based health bread. Design/methodology/approach -In commonly grown varieties of wheat, namely WH-423, and fenugreek namely Pusa, early bunching was obtained. Fenugreek seeds were divided into three portions. One portion was left unprocessed (raw), while the other two portions were soaked (12 hr at 37 C) and germinated (48 hr at 37 C) separately. Soaked and germinated samples were dried at 55-60 C. Dried samples of raw, soaked and germinated seeds were ground to fine powder. Fenugreek seed powder (raw, soaked and germinated) was blended separately with wheat flour at different levels, namely 5, 10, 15 and 20 per cent. Breads from control and supplemented flours were baked in replicates. Baking, organoleptic and nutritional characteristics were analysed in the control and supplemented breads. The data were statistically analyzed in complete randomized design for analysis of variance according to the standard method. Findings -Supplementation of wheat flour with fenugreek flour from 5 to 20 per cent levels increased the protein, lysine, minerals and fibre contents of bread. Additions of fenugreek (raw, soaked and germinated) up to the level of 15 per cent produced bread with a satisfactory loaf volume and other sensory quality attributes (crumb colour, crumb texture, taste etc.), whereas the 20 per cent level of supplementation caused a depression effect in loaf volume and the breads were found to be bitter in taste, However, among the various supplemented breads, germinated fenugreek floursupplemented bread at 15 per cent level showed satisfactory baking and organoleptic characteristics and contained an appreciable amount of protein (24 per cent), total lysine (3.02 g/100 g protein), dietary fibre (12.04 per cent) and minerals. Practical implications -Fast food are becoming as popular, as in developing countries. Keeping this fact in view, in the present study, health breads were prepared. The developed product had good acceptability, was nutritionally rich and had therapeutic value. So, these can be considered for commercialization. Originality/value -As fenugreek seeds contain 20 per cent soluble fibre (gum), and 5.7 g/16 g N lysine contents, the soluble fibre of fenugreek seeds has been...

Wheat flour was separately substituted with fenugreek flour (raw, soaked, and germinated) at 5-20% levels for product making. Nutrient analysis of the blends, product development, and their acceptability were carried out. Replacement of wheat flour with fenugreek flour increased the protein, fat, lysine, minerals, and dietary fibre contents proportionately to the level of substitution. Among the composite flours, the blends containing germinated fenugreek flour were found superior in nutritional quality compared to others. However, products, viz., bread, biscuits, noodles, and macaroni prepared from the wheat-fenugreek blends at 10, 15, and 20% levels, were found organoleptically acceptable.

The effect of blending of fenugreek (raw, soaked, and germinated) flour (Trigonellafaenum graecum) from 5 to 20% in wheat flour on the rheological and sensory evaluation of bread, biscuit, noodle, and macroni was studied. Farinograph water absorption, dough development time, mixing tolerance index, and dough stability increased significantly with increased amount of fenugreek flour. Incorporation of fenugreek flour in wheat flour increased the protein and fat contents of blends but decreased the gluten contents. Among the supplemented blends, blends containing germinated fenugreek flour had higher protein contents (13.83-16.30%) up to 20%. Overall acceptability scores of bread, biscuit, noodles, and macroni were found highly acceptable up to 15, 10, and 20% levels, respectively.