Effect of F enugreek P rocessing and B lending R atio with Wheat Flour on Bread's Nutritional and Sensory Q uality.

Abstract

Bread is the most commonly consumed product made from wheat, which provides a carbohydrate-rich source of starch and dietary calories. Fenugreek (Trigonella foenum-graecum L.) is an annual legume used as an ingredient for wheat flour in bread making and as a condiment to improve the quality of cereal-based foods. This study was conducted to evaluate the effect of processing fenugreek and blending ratio (w/w) with wheat flour on the nutritional and sensory quality of bread. The experiment was planned with a single factor and flour blends were formulated in respective percentages of 95:5, 90:10, and 85:15% from wheat flour and fenugreek flour and laid out in CRD with three replications. The fenugreek flour blending ratio had a significant (P<0.05) effect on ash, protein, crude fat, crude fiber, and carbohydrate contents. The bread blended with 15% germinated fenugreek resulted in higher moisture content (10.67±0.005%), crude protein (15.88±0.05%), and crude fiber content (1.04±0.05%) as compared to 10, and 5% blended and the control bread. But the higher ash content (1.38±0.01%), fat content (1.80±0.01%), and carbohydrate content (74.69±0.02%) were exhibited in the 15% roasted fenugreek blended bread. Also, 15% roasted fenugreek-blended bread had the highest ca (66.03±0.057 mg/100g) and Fe (8.21±0.005 mg/100g). But, the Zn content was higher (2.54±0.05 mg/100g in 15% germinated fenugreek blended bread. Moreover, composite flours blended with 15% roasted fenugreek flour revealed the highest in water absorption capacity (1.56±0.05%), and oil absorption capacity (1.30±0.00%), whereas the bulk density (1.11±0.005%) was higher in the composite flour blended with 15% germinated fenugreek flour. In physical properties, blending ratio had a significant (p<0.05) effect on the loaf weight, loaf volume, and specific loaf volume. The highest loaf weight (94.36±0.05g) was obtained in 15% roasted blended bread. But,15% germinated blended bread had the lowest reduction in loaf volume (363.68±0.006 ml, but the highest loaf volume (412.67±0.57) was observed in control bread (100%) wheat flour. Also, 15% germinated fenugreek blended bread had lower (3.90±0.00ml/g) specific loaf volume but higher (4.45±0.00 ml/g) in 5% roasted fenugreek blended bread. In sensory evaluation, blending ratio and processing had a significant (p<0.05) effect on the sensory attributes (colour,texture, taste, aroma, including overall acceptability. In conclusion, blending of germinated & roasted fenugreek flour with wheat flour revealed more improvement in nutritional, mineral content, and functional properties.