Enrichment of breads with fenugreek seeds for improved nutritional, functional,and storage stability
Main Article Content
Keywords
antioxidant activity; fenugreek seed; functional properties; phenolic content; shelf life
Abstract
The effect of fenugreek seed powder (native 2, 4, 6, 8, 10% [labeled as F1 to F5], and germinated 2, 4, 6 and 8% [labeled as G1 to G4]) on bread dough and quality of fortified breads were studied by evaluating functional, physicochemical, biochemical, farinographic, textural, morphological and rheological properties. Supplementation of native and germinated fenugreek seed powder into breads improved the nutritional, color, and biochemical properties of bread. Owing to dilution of gluten in wheat flour, loaf volume decreased from 560.83 cm3 to 525.83 cm3 (F5) and 517.48 cm3 (G4), and texture of breads turned significantly hard, that is, 7.86 N (control) to 17.76 N (F5) and 10.20 N (G4). Breads supplemented with 8% native fenugreek seed powder and 6% germinated fenugreek seed powder had the highest overall acceptability score (8.50 and 8.47, respectively). Rheologically, all bread samples exhibited non-Newtonian behavior and the lowest viscosity values were observed for the control sample. Selected breads were shelf stable for up to 7 days under refrigerated conditions because of higher antioxidant and antimicrobial activity of fenugreek, and no microbial growth was observed in breads supplemented with both types of fenugreek seed powder.
References
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Agrahar-Murugkar, D. and Dixit-Bajpai, P. 2020. Physicochemical, textural, color, nutritional, scanning electron microscopy and sensorial characterization of calcium-rich breads fortified with sesame, malted finger millet, cumin and moringa leaves. Nutrition & Food Science 50: 47. https://doi.org/10.1108/NFS-03-2019-0101
Al-Ansi, W., Zhang, Y., Alkawry, T.A.A., Al-Adeeb, A., Mahdi, A.A., Al-Maqtari, Q.A., Ahmed, A., Mushtaq, B.S., Fan, M., Li, Y., Qian, H., Yang, L. and Wang, L. 2022. Influence of germination on bread-making behaviors, functional and shelf-life properties, and overall quality of highland barley bread. Food Science and Technology (LWT) 159: 113200. https://doi.org/10.1016/j.lwt.2022.113200
Almasoud, N., Munir, S., Alomar, T.S., Rabail, R., Hassan, S.A. and Aadil, R.M. 2024a. Impact of watermelon seed fortified crackers on hyperlipidemia in rats. Pakistan Veterinary Journal 44(4): 1291–1297. http://dx.doi.org/10.29261/pakvetj/2024.234
Almasoud, N., Rabail, R., Alomar, T.S., Munir, S., Hassan, S.A. and Aadil, R.M. 2024b. Therapeutic impact of bitter gourd seed-fortified crackers on alloxan-induced diabetic rats. Pakistan Veterinary Journal 44: 629–636.
Altuntas, E., Ozgoz, E. and Taser, O.F. 2005. Some physical properties of fenugreek (Trigonella foenum-graceum L.) seeds. Journal of Food Engineering 71: 37. https://doi.org/10.1016/j.jfoodeng.2004.10.015
American Association of Cereal Chemists (AACC). 2000. Approved Method of American Association of Cereal Chemists, 10 edition. AACC, St. Paul. MN.
Association Official Analytical Chemists (AOAC). 2019. Official Methods of Analysis, vol. II, 21st edition. Association Official Analytical Chemists, International Scientific Publications, Arlington, VA.
Araujo, V.F.P., Junnyor, W.D.S.G., da Silva, M.A.P., Placido, G.R., Caliar, M.C., de Lima, M.S. and Vieira, N.F. 2015. Inclusion of sweet sorghum flour in bread formulations. African Journal of Biotechnology 14: 1655.
Atudorei, D., Atudorei, O. and Codina, G.G. 2021. Dough rheological properties, microstructure and bread quality of wheat-germinated bean composite flour. Foods 10: 1542. https://doi.org/10.3390/foods10071542
Bhatt, S.M. and Gupta, R.K. 2015. Bread (composite flour) formulation and study of its nutritive, phytochemical and functional properties. Journal of Pharmacognosy and Phytochemistry 4: 254.
Chlopicka, J., Pasko, P., Gorinstein, S., Jedryas, A. and Zagrodzki P. 2012. Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads. Food Science and Technology (LWT) 46: 548. https://doi.org/10.1016/j.lwt.2011.11.009
Dhillon, B., Kaur, K., Sodhi, N.S. and Garg R. 2021. Physicochemical, antioxidant and microbial properties of whole wheat breads formulated with the incorporation of vegetable paste. Journal of Food Measurement and Characterization 15: 1068. https://doi.org/10.1007/s11694-020-00708-6
Dhull, S.B., Punia, S., Sandhu, K.S., Chawla, P., Kaur, R. and Singh, A. 2020. Effect of debittered fenugreek (Trigonella foenum-graecum L.) flour addition on physical, nutritional, antioxidant, and sensory properties of wheat flour rusk. Legume Science 2: e21. https://doi.org/10.1002/leg3.21
Doxastakis, G., Zafiriadis, I., Irakli, M., Marlani, H. and Tananaki, C. 2002. Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties. Food Chemistry 77: 219. https://doi.org/10.1016/S0308-8146(01)00362-4
Dube, N.M., Xu, F. and Zhao, R. 2020. The efficacy of sorghum flour addition on dough rheological properties and bread quality: short review. Grain & Oil Science and Technology 3: 164. https://doi.org/10.1016/j.gaost.2020.08.001
El-Naggar, E.A. 2019. Influence of fenugreek seeds flour on the rheological characteristics of wheat flour and biscuit quality. Zagazig Journal of Agricultural Research 46: 721. https://doi.org/10.21608/zjar.2019.40961
Eltayeb, A.R.S.M., Ali, A.O., Abou-Arab, A.A. and Abu-Salem, F.M. 2011. Chemical composition and functional properties of flour and protein isolate extracted from Bambara groundnut (Vigna subterranean). African Journal of Food Science 5: 82.
Gadkari, P.V., Reaney, M.J. and Ghosh, S. 2019. Assessment of gelation behaviour of fenugreek gum and other galactomannans by dynamic viscoelasticity, fractal analysis and temperature cycle. International Journal of Biological Macromolecules 126: 337. https://doi.org/10.1016/j.ijbiomac.2018.12.132
Gawlik-Dziki, U., Swieca, M., Dziki, D., Baraniak, B., Tomilo, J. and Czyz, J. 2013. Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin. Food Chemistry 138: 1621. https://doi.org/10.1016/j.foodchem.2012.09.151
Guardianelli, L.M., Salinas, M.V. and Puppo, M.C. 2022. Quality of wheat breads enriched with flour from germinated amaranth seeds. Food Science and Technology International 28: 388. https://doi.org/10.1177/10820132211016577
Hassan, S.A., Abbas, M., Mujahid, W., Ahmed, W., Ahmad, S., Maan, A.A., Shehzad, A., Bhat, Z.F. and Aadil, R.M. 2023. Utilization of cereal-based husks to achieve sustainable development goals: treatment of wastewater, biofuels, and biodegradable packaging. Trends in Food Science and Technology 140: 104166. https://doi.org/10.1016/j.tifs.2023.104166
Hooda, S. and Jood, S. 2005. Effect of fenugreek flour blending on physical, organoleptic and chemical characteristics of wheat bread. Nutrition & Food Science 35: 229. https://doi.org/10.1108/00346650510605621
Ikram, A., Saeed, F., Arshad, M.U., Afzaal, M. and Anjum, F.M. 2021. Structural and nutritional portrayal of rye-supplemented bread using Fourier transform infrared spectroscopy and scanning electron microscopy. Food Science & Nutrition 9: 6314. https://doi.org/10.1002/fsn3.2592
Indrani, D., Soumya, C., Rajiv, J. and Venkateswara Rao, G. 2010. Multigrain bread–its dough rheology, microstructure, quality and nutritional characteristics. Journal of Texture Studies 41: 302. https://doi.org/10.1111/j.1745-4603.2010.00230.x
Kasaye, A.T. and Jha, Y.K. 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 Science 4: 29. https://doi.org/10.11648/j.ijnfs.20150401.15
Kaur, R., Kaur, K., Wagh, R.V., Kaur, A. and Aggarwal, P. 2020. Red bell pepper (Capsicum annuum L.): optimization of drying conditions and preparation of functional bread. Journal of Food Science 85: 2340. https://doi.org/10.1111/1750-3841.15317
Khanom, A., Shammi, T. and Kabir, M.S. 2016. Determination of microbiological quality of packed and unpacked bread. Stamford Journal of Microbiology 6: 24. https://doi.org/10.3329/sjm.v6i1.33515
Khoja, K.K., Howes, M.J.R., Hider, R., Sharp, P.A., Farrell, I.W. and Latunde-Dada, G.O. 2022. Cytotoxicity of fenugreek sprout and seed extracts and their bioactive constituents on MCF-7 breast cancer cells. Nutrients 14: 784. https://doi.org/10.3390/nu14040784
Lalit, H. and Kochhar, A. 2017. Development and organoleptic evaluation of bread formulated by using wheat flour, barley flour and germinated fenugreek seed powder for diabetics. Chemical Science Review and Letters 6: 1728. https://doi.org/10.19080/CRDOJ.2018.06.555681
Lim, H.S., Park, S.H., Ghafoor, K., Hwang, S.Y. and Park, J. 2011. Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. Food Chemistry 124: 1577. https://doi.org/10.1016/j.foodchem.2010.08.016
Luo, W., Deng, J., He, J., Yin, L., You, R., Zhang, L., Shen, J., Han, Z., Xie, F., He, J. and Guan, Y. 2023. Integration of molecular docking, molecular dynamics and network pharmacology to explore the multi-target pharmacology of fenugreek against diabetes. Journal of Cellular and Molecular Medicine 27: 1959. https://doi.org/10.1111/jcmm.17787
Man, S.M., Paucean, A., Calian, I.D., Muresan, V., Chis, M.S., Pop, A., Muresan, A.E., Bota, M. and Muste, S. 2019. Influence of fenugreek flour (Trigonella foenum-graecum L.) addition on the technofunctional properties of dark wheat flour. Journal of Food Quality 2019(1): 8635806. https://doi.org/10.1155/2019/8635806
Millar, K.A., Barry-Ryan, C., Burke, R., McCarthy, S. and Gallagher, E. 2019. Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour. Innovative Food Science and Emerging Technologies 56: 102189. https://doi.org/10.1016/j.ifset.2019.102189
Naika, M.B.N., Sathyanarayanan, N., Sajeevan, R.S., Bhattacharyya, T., Ghosh, P., Iyer, M.S., Jarjapu, M., Joshi, A.G., Harini, K., Shafi, K.M., Kalmankar, N., Kapre, S.D., Mam, B., Pasha, S.N. and Sowdhamini, R. 2022. Exploring the medicinally important secondary metabolites landscape through the lens of transcriptome data in fenugreek (Trigonella foenum graecum L.). Science Reporter 12: 13534. https://doi.org/10.1038/s41598-022-17779-8
Paramesha, M., Priyanka, N., Crassina, K. and Shetty, N.P. 2021. Evaluation of diosgenin content from eleven different Indian varieties of fenugreek and fenugreek leaf powder fortified bread. Journal of Food Science and Technology 58: 4746. https://doi.org/10.1007/s13197-021-04967-z
Rasheed, M.S.A.A., Wankhade, M.V., Saifuddin, M.S.S.K. and Sudarshan, M.A.R. 2015. Physico-chemical properties of fenugreek (Trigonella foenum-graceum L.) seeds. International Journal of Engineering Research 4: 68. https://doi.org/10.17577/IJERTV4IS090187
Rathod, R.K., Mathur, S.M., Badgire, B.B. and Singh, M.K. 2020. Physical and mechanical properties of fenugreek (Trigonella foenum-Graceum L.). International Journal of Current Microbiology and Applied Sciences 9: 1250. https://doi.org/10.20546/ijcmas.2020.905.139
Reidl, M.A. and Klein, B.P. 1983. Effect of soy field flour substitution on physical characteristics of chemically leavened quick bread. Cereal Chemistry 60: 367.
Roberts, K.T., Cui, S.W., Chang, Y.H., Ng, P.K.W. and Graham, T. 2012. The influence of fenugreek gum and extrusion modified fenugreek gum on bread. Food Hydrocolloids. 26: 350. https://doi.org/10.1016/j.foodhyd.2011.02.030
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