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

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), 2015. 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
    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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Author Information
  • Department of Food Science & Postharvest Technology, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia

  • 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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