Nutritional and antioxidant characterization and food value addition properties of fenugreek seed powder | [International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) • 2022]

Author(s):

1. Zulfiqar Ahmad: Department of Food Science and Technology, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur,Bahawalpur,Pakistan

2. Muhammad Ilyas: Department of Food Science and Technology, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur,Bahawalpur,Pakistan

3. Muhammad Waseem: Department of Food Science and Technology, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur,Bahawalpur,Pakistan

4. Muhammad Asif Khan: Department of Food Science and Technology, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur,Bahawalpur,Pakistan

5. Kashif Ameer: Department of Food Science and Technology, Faculty of Agriculture, University of Sargodha,Sargodha,Pakistan

6. Faiz-ul- Hassan Shah: Department of Food Science and Technology, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur,Bahawalpur,Pakistan

7. Tahir Mehmood: Department of Food Science and Technology, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur,Bahawalpur,Pakistan

8. Muhammad Adil Rehman: Department of Food Science and Technology, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur,Bahawalpur,Pakistan

Abstract:

The study in question targeted evaluation of the antioxidant, nutritional, and organoleptic properties of the fenugreek seed powder (FSP) and supplemented functional noodles developed using wheat flour @ 2.5, 5, 7.5 and 10% substitution. Findings revealed water solubility, foaming capacity and bulk density to be increased from 8 - 10%, 77 - 87% and 0.5 - 0.7 g/mL in finished product. FSP was known to have higher ash, proteins and fibers i.e., 3%, 44% and 7%, respectively which depicted significant (p<0.05) increment in ash (0.9 - 1.5%), proteins (10 - 14%) and fibers (1 - 2%) in noodles. Cooking losses of baked goods were decreased. FSP supplemented noodles showed higher TPC, TFC, DPPH and FRAP values from 111 - 310 mgGAE/100g, 2.3 - 2.8 mgCE/g, 31 - 42%, and 215 - 460 umol/100g, respectively. Organoleptic study revealed maximum sensory scores for 6% supplementation. Hence, addition of FSP in value added foods may improve its functional features which might be helpful in mitigating malnutrition and other health maladies like cardiovascular disorders, diabetes and cancer.

Page(s): 2-2

DOI: DOI not available

Published: Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022

Keywords:

antioxidants , fenugreek seeds , value addition , noodles , leafy vegetables

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