Nutritional potential of fenugreek supplemented bread with special reference to antioxidant profiling

Abstract

Globally, fenugreek (Trigonella foenum-graecum) is well recognized for imparting flavor to several traditional foods. Besides, it provides tremendous amount of active ingredients for health promotion and disease prevention. Purposely, the present research work was designed to elucidate nutritional & antioxidant potential of fenugreek seeds and their incorporation in bread formulation @ 5, 10 & 15%. The supplementation of fenugreek seed powder @ 15% in designed bread increased total phenolic content from 99.00±4.45 (control) to 413.00±19.82 mg GAE/100g whereas, increment in flavonoid contents was up to 2.91±0.12 mg CE/g as compared to control (2.13±0.09). Alongside, it was found effective in increasing antioxidant activity i.e. evaluated through DPPH, FRAP and β-carotene assays as 51.00±2.39%, 450.00±21.60 μmol Fe2+/g and 43.00±2.10%, respectively. However, 10% supplementation of fenugreek seed powder presented better sensory response of the prepared bread. All these outcomes have revealed that supplementation of fenugreek seed powder in bread serve as functional food accredited to rich nutritional, antioxidant & sensory quality.