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<p>Fenugreek leaves are the healthiest green leafy vegetables with a great nutrient profile. In this study, functional breads were developed by taking fenugreek leaves in the form of dry powder and fresh puree and the formed dough and breads were evaluated for nutritional and functional quality in comparison with control. Results showed that the incorporation of fenugreek leaf powder and puree significantly improved the nutritional, color, biochemical and rheological characteristics of breads. With the supplementation, phenolic content increased from 184.12 to 392.7&#xa0;mg GAE/100&#xa0;g and β-carotene from 0.04 to 2.38&#xa0;mg/100&#xa0;g. Bread with 2% dried fenugreek leaf powder and 12% fresh fenugreek leaf puree was found to be the best based on evaluated parameters. Breads supplemented with fenugreek were shelf-stable for up to seven days under refrigerated conditions. Hence, supplementation of fenugreek leaves for the development of breads could improve its nutritional, bioactive and rheological characteristics.</p> Graphical abstract <p></p>

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Augmenting the nutritional and technological quality of bread by incorporation of processed fenugreek leaves

  • 期刊论文

  • 发表日期：

    2025年9月5日

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  • Harpreet Kaur,
  • Kamaljit Kaur,
  • Tarvinder Pal Singh

摘要

Fenugreek leaves are the healthiest green leafy vegetables with a great nutrient profile. In this study, functional breads were developed by taking fenugreek leaves in the form of dry powder and fresh puree and the formed dough and breads were evaluated for nutritional and functional quality in comparison with control. Results showed that the incorporation of fenugreek leaf powder and puree significantly improved the nutritional, color, biochemical and rheological characteristics of breads. With the supplementation, phenolic content increased from 184.12 to 392.7 mg GAE/100 g and β-carotene from 0.04 to 2.38 mg/100 g. Bread with 2% dried fenugreek leaf powder and 12% fresh fenugreek leaf puree was found to be the best based on evaluated parameters. Breads supplemented with fenugreek were shelf-stable for up to seven days under refrigerated conditions. Hence, supplementation of fenugreek leaves for the development of breads could improve its nutritional, bioactive and rheological characteristics.

Graphical abstract