Utilization of Fenugreek (Trigonella foenum-graecum Linn) to Develop Value Added Biscuits and Breads
Tamiru Kasaye *
Jimma University, Jimma, Ethiopia.
*Author to whom correspondence should be addressed.
Abstract
Objectives: The general objective of the research was to develop value added food products (Bread and Biscuit) through supplementation of Fenugreek flour. The specific objectives was to study the proximate composition, anti-nutritional factors, physical properties, sensory analysis and microbiological characteristics of value added food products.
Methods: Fenugreek seed germinated for 24,48 and 72 hours at room temperature. The best germinated fenugreek flour was selected and supplemented at 5, 10, and 15% levels in wheat flour for the production of biscuits and breads to improve the nutritional profile of value added food products.
Results: Germinated fenugreek flour (for 72 hour) samples had 29.89% crude protein, 7.91% crude fat, 11.35% crude fiber and 2.94% ash on dry weight basis. And this fenugreek flour had 191.9 mg/100g, 176.0 mg/100 g,13.9 mg/100g, and 3.9 mg/100g of Ca, Mg, Fe and Zn, respectively.
The result of microbiological analysis of products for, coliform, E.coli, and yeast was found nil (absent), and total aerobic bacteria plate count and mould was found <1.3x103 and <1.3x103, respectively. The nutritive values in terms of protein, fiber, ash as well as minerals calcium, magnesium, iron and zinc content of products increased as a result of the addition of germinated fenugreek flour. The sensory evaluation of the bread samples made by supplementation at 5 and 10% levels and 5% levels for biscuit was rated acceptable.
Conclusions: There fore development and consumption of such therapeutic bakery products would help to raise the nutritional status of the population.