Integrating fenugreek seed powder into wheat bread: Enhancing protein quality,bioactivity,and consumer acceptability

Abstract

Fenugreek's nutritional potential remains underexplored in processed foods, particularly regarding its integration, bioactive stability, and amino acid content post-baking. To address this gap, wheat bread was prepared with fenugreek seed powder (FSP) at 0% (control), 5% (sample A), 7.5% (sample B), and 10% (sample C) and assessed for nutritional, bioactive, amino acid, and sensory properties. The results showed that the protein and fiber contents increased progressively from control (15.14 ± 0.09%) to sample C (16.30 ± 0.06%), while carbohydrate levels declined with higher FSP inclusion. Bioactive compounds (total phenolics, flavonoids, and antioxidant capacity) increased with progressive inclusion of FSP, reaching the highest values in sample C (TPC 273.89 ± 0.10 mg GAE/100 g; TFC 61.34 ± 0.05 mg QE/100 g; antioxidant capacity 3.21 ± 0.01%), followed by sample B, sample A, and the control. Additionally, essential amino acids, notably arginine and lysine in sample C, increased with rising fenugreek levels, while nonessential amino acids decreased. However, sensory evaluation showed breads fortified up to 7.5% with FSP (sample B) achieved the highest acceptance, whereas higher inclusion of fenugreek reduced scores. These findings indicate that moderate fenugreek fortification enhances the nutritional and functional profile of bread while maintaining consumer acceptability. Such products could serve as affordable, functional alternatives to conventional breads, supporting dietary diversification and improved community nutrition.