Evaluation of Composite Blends of Fermented Fenugreek and Wheat Flour to Assess Its Suitability for Bread and Biscuit

Abstract

Flour of fenugreek supplemented at 5, 10, and 15% levels with wheat flour was assessed for the production of bread and biscuit to improve nutritional profile. Germinated fenugreek flour samples had 29.89% crude protein, 7.91% crude fat, 11.35% crude fiber and 2.94% ash on dry weight basis. The wet gluten, falling number, and water activity of wheat flour reduced on incorporation of germinated fenugreek flour while the foaming capacity, water and oil absorption increased for bread and biscuit blended wheat flours. The farinograph water absorption values were 66.3, 63.9 and 61.8%, while the dough stability values were 7.0, 9.0 and 10.5 min at 5, 10 and 15% supplementation levels, respectively. The dough development times were 4.5, 6.1, and 7.5 min and farinograph quality numbers were 76, 100 and 123 Brabender units, respectively. The microbiological analysis of value added products for coliforms, E.coli, and yeast was absent, and TPC and mould counts were lower than control. The nutritive values in terms of protein, fiber, ash as well as calcium, magnesium, iron and zinc content of bread and biscuit increased as a result of the supplementation of germinated fenugreek flour to wheat flour. The sensory evaluation of the bread samples made by supplementation at 5 and 10% and 5% levels for biscuit were rated acceptable.

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

“…Germinated fenugreek seed powder has been applied to bread, and biscuits to improve flour quality, nutritional quality, mineral content, acceptability, to reduce gluten content [ 915 ]. Water extract of fenugreek seed has been applied to Injera to enhance crude fiber, crude protein, minerals, crude fat content, and to lower the microbial growth [ 327 ].…”

Utilization of Pumpkin Powder to Enhance the Nutritional Value and physical properties of Biscuits الإستفادة من مسحوق القرع العسلي لتحسين القيمة الغذائية والخصائص الفيزيائية للبسكويت

“…Pumpkin belongs to the Cucurbitaceae family generally characterized by climbing herbaceous vine with tendrils , grown widely all over the world and pumpkin is a rich source of nutrients that may help improve products Kasaye and Jha (2015). It has been used traditionally in many countries as medicine such as India, Mexico, Brazil, America and Argentina Jia et al,(2003).…”

Substitution of Wheat Flour by Local Cereals and Pulses Flour “An approach to overcome wheat gap in Egypt" 4. Bread Sensory Panel and Stalling Test

“…The optimal level of incorporation of FSH flour, based on sensory quality in muffins was found to be 10%. Kasaye et al (2015),showed that the flour of fenugreek supplemented at 5, 10 and 15% levels with wheat flour was assessed to produce bread. The sensory evaluation of products has exhibited that 5 and 10% for bread and 5% for biscuit, fermented fenugreek flour supplemented with wheat flour resulted highly acceptable bread and biscuit compared with control samples.…”