Asian Journal of Home Science

Hemlata Pandey ¹, Pratima Awasthi ²

Affiliations
1 Department of Foods and Nutrition, G.B. Pant University of Agriculture and Technology, PANTNAGAR (UTTARAKHAND), IN
2 Department of Foods and Nutrition, G.B. Pant University of Agriculture and Technology, PANTNAGAR (UTTARAKHAND), IN

Abstract

Fenugreek contains balance of both soluble (β-glucan) and insoluble fibre. The objective of the present study was development of high fibre germinated fenugreek seed flour and its incorporation in some homemade recipes viz., chapatti and idli. Nutritional quality of germinated fenugreek seed flour was evaluated. Nutritional analysis revealed that moisture (5.5 %), protein (41.2 %), crude fat (3.7 %) soluble fibre (11.3 %) and insoluble fibre (19.9%) content were higher whereas fat (3.7 %) content was low in germinated fenugreek seed flour. Sensory evaluation showed that chapatti was acceptable up to 20 per cent level of incorporation, whereas, idli was acceptable up to 30 per cent level of incorporation by panelists.

Keywords

Fenugreek, Insoluble Fibre, Idli, Chapatti, Sensory Evaluation.

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