Effect of processing on sensory and nutritional quality of fenugreek supplemented biscuits

Abstract

The present study was conducted to develop sweet biscuits using processed fenugreek seed powder and to analyze sensory and nutritional profile of developed biscuits. The soaked seeds (8h) were germinated in sterile petri dishes lined with wet filter paper for 48 hrs at 37ºC with frequent watering. Debittering of seeds was done by soaking them in milk:water (3:1) for 8 hrs., and both the combinations were used in last treatment i.e. debittering followed by germination. Sweet biscuits were developed using 5 and 10 per cent powder of seed belong to all three treatments. Developed biscuits were found acceptable and were adjudged between ‘liked moderately’ to ‘liked very much’ by panelist. The crude fiber, crude protein and ash content of biscuits prepared using 5 and 10 per cent of each debittered, germinated and debittered followed by germinated seed powder increased significantly (P