EFFECT OF FENUGREEK SEED FLOUR ON THE QUALITY OF BISCUIT

Abstract

The main objective of this dissertation work was to study the effect of fenugreek seed flour on the quality of biscuit. The chemical composition, antioxidant activity and total phenolic content (TPC) were compared for raw and soaked fenugreek seed flour. Soaked fenugreek seed flour incorporated biscuit was prepared in lab by soft dough process with incorporation of soaked fenugreek seed flour at 0 part, 0.126 part, 0.252 part, 0.5 part, 0.748 part, 0.874 part and 1 part with wheat flour and the formulations were coded as A, B, C, D, E, F and G respectively. The sensory analysis of soaked fenugreek seed flour incorporated biscuit was carried. The obtained data were statistically analyzed using two way ANOVA (no blocking) at 5% level of significance. The chemical composition of best sample obtained from sensory analysis was compared with control (100% wheat flour biscuit) sample. Sample D, the biscuit with the incorporation of 0.5 part of soaked fenugreek seed flour, was the best formulation and subjected for further physiochemical analysis. The moisture content was found to be 2.53% and crude protein, fat, fibre, total ash and total carbohydrate were found to be 10.74% (db), 20.93% (db), 0.59% (db), 1.6% (db) and 66.14% (db) respectively. Furthermore, the best formulated sample was subjected for iron and calcium content evaluation and were found to be 0.75 mg/100 g and 25.58 mg/100 g respectively. The total phenolic content of best formulated biscuit (0.5% concentration of fenugreek seed flour) was found to be 80 mg GAE/100g whereas the antioxidant activity was found to be 26.67%. These findings suggested that the fenugreek seed flour could be successfully incorporated in refined wheat flour up to the concentration of 0.5% without any adverse effect on sensory attributes. The calcium, iron, moisture, protein, crude fiber, ash and fat content were found to be higher in fenugreek seed flour incorporated biscuit in comparison to normal wheat flour biscuit. Similarly, Increment of antioxidant activity and total phenolic content was seen in fenugreek seed flour incorporated biscuit in comparison to normal wheat flour biscuit