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

Atlaw Tamiru Kasaye; Yogesh Kumar Jha

doi:doi:10.11648/j.ijnfs.20150401.15

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

Atlaw Tamiru Kasaye, Yogesh Kumar Jha

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 1)

Received: 24 December 2014 Accepted: 12 January 2015 Published: 22 January 2015

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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.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 1)
DOI	10.11648/j.ijnfs.20150401.15
Page(s)	29-35
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Composite Blends, Germinated Fenugreek Flour, Functional Properties, Farinograph Values, Nutritional Profile, Sensory Characteristics

References

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APA Style

Atlaw Tamiru Kasaye, Yogesh Kumar Jha. (2015). Evaluation of Composite Blends of Fermented Fenugreek and Wheat Flour to Assess Its Suitability for Bread and Biscuit. International Journal of Nutrition and Food Sciences, 4(1), 29-35. https://doi.org/10.11648/j.ijnfs.20150401.15

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ACS Style

Atlaw Tamiru Kasaye; Yogesh Kumar Jha. Evaluation of Composite Blends of Fermented Fenugreek and Wheat Flour to Assess Its Suitability for Bread and Biscuit. Int. J. Nutr. Food Sci. 2015, 4(1), 29-35. doi: 10.11648/j.ijnfs.20150401.15

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AMA Style

Atlaw Tamiru Kasaye, Yogesh Kumar Jha. Evaluation of Composite Blends of Fermented Fenugreek and Wheat Flour to Assess Its Suitability for Bread and Biscuit. Int J Nutr Food Sci. 2015;4(1):29-35. doi: 10.11648/j.ijnfs.20150401.15

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@article{10.11648/j.ijnfs.20150401.15,
  author = {Atlaw Tamiru Kasaye and Yogesh Kumar Jha},
  title = {Evaluation of Composite Blends of Fermented Fenugreek and Wheat Flour to Assess Its Suitability for Bread and Biscuit},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {1},
  pages = {29-35},
  doi = {10.11648/j.ijnfs.20150401.15},
  url = {https://doi.org/10.11648/j.ijnfs.20150401.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150401.15},
  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.},
 year = {2015}
}

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TY  - JOUR
T1  - Evaluation of Composite Blends of Fermented Fenugreek and Wheat Flour to Assess Its Suitability for Bread and Biscuit
AU  - Atlaw Tamiru Kasaye
AU  - Yogesh Kumar Jha
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N1  - https://doi.org/10.11648/j.ijnfs.20150401.15
DO  - 10.11648/j.ijnfs.20150401.15
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 29
EP  - 35
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150401.15
AB  - 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.
VL  - 4
IS  - 1
ER  -

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Author Information

Atlaw Tamiru Kasaye

Department of Food Science & Postharvest Technology, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
Yogesh Kumar Jha

Food Process Engineering Program, School of Chemical and Bio Engineering, Addis Ababa Institute of Ethiopia, Addis Ababa University, Addis Ababa, Ethiopia

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APA Style

Atlaw Tamiru Kasaye, Yogesh Kumar Jha. (2015). Evaluation of Composite Blends of Fermented Fenugreek and Wheat Flour to Assess Its Suitability for Bread and Biscuit. International Journal of Nutrition and Food Sciences, 4(1), 29-35. https://doi.org/10.11648/j.ijnfs.20150401.15

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ACS Style

Atlaw Tamiru Kasaye; Yogesh Kumar Jha. Evaluation of Composite Blends of Fermented Fenugreek and Wheat Flour to Assess Its Suitability for Bread and Biscuit. Int. J. Nutr. Food Sci. 2015, 4(1), 29-35. doi: 10.11648/j.ijnfs.20150401.15

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AMA Style

Atlaw Tamiru Kasaye, Yogesh Kumar Jha. Evaluation of Composite Blends of Fermented Fenugreek and Wheat Flour to Assess Its Suitability for Bread and Biscuit. Int J Nutr Food Sci. 2015;4(1):29-35. doi: 10.11648/j.ijnfs.20150401.15

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@article{10.11648/j.ijnfs.20150401.15,
  author = {Atlaw Tamiru Kasaye and Yogesh Kumar Jha},
  title = {Evaluation of Composite Blends of Fermented Fenugreek and Wheat Flour to Assess Its Suitability for Bread and Biscuit},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {1},
  pages = {29-35},
  doi = {10.11648/j.ijnfs.20150401.15},
  url = {https://doi.org/10.11648/j.ijnfs.20150401.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150401.15},
  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.},
 year = {2015}
}

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TY  - JOUR
T1  - Evaluation of Composite Blends of Fermented Fenugreek and Wheat Flour to Assess Its Suitability for Bread and Biscuit
AU  - Atlaw Tamiru Kasaye
AU  - Yogesh Kumar Jha
Y1  - 2015/01/22
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150401.15
DO  - 10.11648/j.ijnfs.20150401.15
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 29
EP  - 35
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150401.15
AB  - 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.
VL  - 4
IS  - 1
ER  -

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