Evaluation of debittered and germinated fenugreek (Trigonella foenum graecumL.) seed flour on the chemical characteristics, biological activities, and sensory profile of fortified bread

Abstract

Germination of fenugreek seed showed better nutraceutical profile as evaluated by in vivo (oral glucose tolerance and acute antihypertriglyceridemic tests) on rats and in vitro DPPH and enzyme inhibition assays (α‐glucosidase, lipase, and lipoxygenase). Attempts were made to develop debittered and germinated fenugreek seed flour (DGFSF) by soaking in acesulfame (0.25%, 8 hr), curd (1:1 in water, 8 hr) and sucrose (5%, 8 hr) solution at 1:4 (wt/vol) ratio for debittering and then germinated, of which curd showed the maximum extent of debittering. The effect of substitution of wheat flour with 5, 10, 15, and 20% (wt/wt) of DGFSF on chemical characteristics and sensory properties was investigated; 10% fortified bread was organoleptically acceptable and had enhanced protein and fiber contents. Fortification increased the bulk density and crumb firmness, decreased the specific loaf volume, and darkened the crumb color. Glycemic index of the bread decreased with 10% DGFSF, which is indicative of desirable health benefits. Practical applications Fenugreek seeds are major constituent of Indian spices, bitter to taste and possess various medicinal properties. These seeds are an excellent source of dietary fiber and protein. Although incorporated into traditional foods, its bitterness limits its wide usage. In India, soaking and germination of seeds in water or curd was practiced traditionally since ancient days. Germination and debittering improved antioxidant activity, and various in vitro and in vivo bioactivities. Incorporation of debittered flour improved the polyphenolic, protein, and dietary fiber contents in bread which in turn demonstrated reduced rate of in vitro starch digestibility or lower glycemic index

Effect of debittered fenugreek (Trigonella foenum‐graecum L.) flour addition on physical, nutritional, antioxidant, and sensory properties of wheat flour rusk

“…Also, increased weight of DFF‐added loaf might be because of less retention of gas in the blended dough, hence providing a dense texture. The results were comparable with the values reported in previous studies for fenugreek flour‐added WF breads (Chaubey et al, ) and flaxseed flour‐added WF rusks (Kaur et al, ). A significant ( p ≤ .05) linear decrease in loaf volume of DFF‐added rusks was observed with increase in DFF level from 5% to 20% (Table ).…”

“…But with increase in level of DFF in WF, the values of b * and Δ E progressively decreased from 5.85 to 3.12 and from 37.85 to 25.15, respectively. One previous study also reported decrease in L * and b * values whereas increase in a * values with addition of debittered and germinated fenugreek flour in bread (Chaubey et al, ). Color is an important quality parameter that is directly related to type and amount of raw material and processing conditions applied and influence the acceptability of final product.…”

“…This significant ( p ≤ .05) increase in the antioxidant potential of DFF‐added rusks was due to increase in polyphenolic and flavonoid‐rich flour supplementation and melanoidins formation by browning reaction. Some previous studies on supplementation of WF with fenugreek flour also reported increase in TPC and antioxidant potential of different products such as biscuits (Hooda & Jood, ) and bread (Chaubey et al, ; Maria Man et al, ). Phenolic compounds possessing antioxidant properties can delay or prevent food deterioration, maintain nutritional value, and help in protecting tissues from oxidative damage (Oomah & Sitter, ).…”

“…Phenolics can act as antioxidant by inhibiting formation of free radicals, chelating metal ions, affecting the activity of prooxidative and antioxidizing enzymes and inhibiting the autoxidation chain reactions inside the body (Carocho & Ferreira, 2013). The results presented in Some previous studies on supplementation of WF with fenugreek flour also reported increase in TPC and antioxidant potential of different products such as biscuits (Hooda & Jood, 2005) and bread (Chaubey et al, 2018;Maria Man et al, 2019). Phenolic compounds possessing antioxidant properties can delay or prevent food deterioration, maintain nutritional value, and help in protecting tissues from oxidative damage (Oomah & Sitter, 2009).…”

“…Considering the health benefits of fenugreek, their incorporation as composite blends in the preparation of different food products may enhance nutritional and health status of consumers. Fenugreek incorporation in different baked products such as biscuits (Hegazy & Ibrahium, 2009;Hooda & Jood, 2005) and bread (Afzal, Pasha, Zahoor, & Nawaz, 2016;Chaubey et al, 2018;Maria Man et al, 2019) has been reported for improving their nutritional profile, dietary fiber, and antioxidant profile.…”