title: Nutritional evaluation of wheat-fenugreek blends for product making.
abstract: Wheat flour was separately substituted with fenugreek flour (raw, soaked, and germinated) at 5-20% levels for product making. Nutrient analysis of the blends, product development, and their acceptability were carried out. Replacement of wheat flour with fenugreek flour increased the protein, fat, lysine, minerals, and dietary fibre contents proportionately to the level of substitution. Among the composite flours, the blends containing germinated fenugreek flour were found superior in nutritional quality compared to others. However, products, viz., bread, biscuits, noodles, and macaroni prepared from the wheat-fenugreek blends at 10, 15, and 20% levels, were found organoleptically acceptable.
authors.affiliation: Department of Foods & Nutrition, CCS Haryana Agricultural University, Hisar, India.
authors.forename: Shalini
authors.initials: S
authors.lastname: Hooda
authors.forename: Sudesh
authors.initials: S
authors.lastname: Jood
mesh_terms: D001682:Biological Availability; D001939:Bread / Q000032:analysis / Q000592:standards; D004044:Dietary Proteins / Q000032:analysis / Q000592:standards; D004063:Digestion; D005433:Flour / Q000032:analysis* / Q000592:standards*; D005524:Food Technology; D006801:Humans; D066298:In Vitro Techniques; D009753:Nutritive Value; D012212:Rheology; D013649:Taste; D029910:Trigonella / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry*
chemical_list: D004044:Dietary Proteins