Product development with the enrichment of fenugreek seeds for celiac disease (CD)

Abstract

Celiac disease (CD) is an autoimmune disorder in which the inability to digest cereals protein gluten. Patients may suffer from malabsorption diarrhea, abdominal pain, anemia, osteoporosis, and failure to thrive. Either CD is a genetic disorder but diet could play an important role to control from pathogenic symptoms. The susceptible person's slow growth rate, it also affects the productive life and also produces low immunity. The present study aimed to develop a gluten-free diet for celiac disease and analyses the acceptability by hedonic rating scale at 9 point scale, like extremely to dislike extremely. The study has done with the enrichment of fenugreek seeds to the preparation of fermented food Idli for celiac patients. Idli batter is prepared by soaking raw milled rice and decorticated black gram for 4 hour at 30 ± 1 °C in water. The soaked mass was ground using a mixer grinder with adequate amount of water. Fenugreek seeds contain protein, with the mixing of other pulses the quality of proteins enhances. Fenugreek seeds also contain mucilaginous fiber which is good for health promotion growth, improves immunity.