Abstract
The present study aimed at assessing the nutritional, antioxidant, and sensorial attributes of fenugreek seed powder (FSP) and supplemented functional noodles prepared by replacing wheat flour at 2-10% supplementation levels. Cooking losses of the value-added baked goods significantly (p < 0.05) declined from 2.4-1.2%. The results for water solubility, foaming capacity, and bulk density suggested significant (p < 0.05) increases from 8-10%, 77-87% and 0.51-0.70 g/mL, respectively, on replacing wheat flour with FSP in the value-added product. Dehydrated FSP addition caused significant (p < 0.05) improvement in ash (0.90-1.54%), proteins (10.4-13.7%), and crude fibers (0.9-1.9%) contents of the noodles. Maximum supplementation of FSP in supplemented noodles significantly (p < 0.05) improved the TPC, TFC, DPPH, and FRAP values from 111-310 mg GAE/100 g, 2.3-2.8 mg CE/g, 31-42%, and 215-460 umol/100 g, respectively. Sensory evaluation of supplemented noodles revealed the highest sensory acceptability of the value-added product at a 6% supplementation level. Conclusively, supplementing dehydrated FSP in the development of value-added foods could improve its functional features. It could also be considered as a plausible source of fibers and proteins, which might be helpful in mitigating malnutrition and a number of health maladies, such as cancer and diabetes.