NUTRITIONAL AND BIOCHEMICAL POTENTIAL OF FENUGREEK SUPPLEMENTED FLOUR

BAHZAD AFZAL, . (2015) NUTRITIONAL AND BIOCHEMICAL POTENTIAL OF FENUGREEK SUPPLEMENTED FLOUR. Doctoral thesis, UNIVERSITY OF AGRICULTURE, FAISALABAD PAKISTAN.

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Abstract

Globally, lifestyle related health concerns are amongst the serious challenges to mankind. These disorders are attributed to sedentary living habits and poor dietary practices. In this context, diet based regimen is gaining importance to alleviate these issues. Fenugreek (Trigonella foenum-graecum) is well recognized for imparting flavor to various dietary edibles. Alongside, it contains fair proportions of nutrients helpful in preventing several metabolic syndromes. Purposely, the present research was designed to elucidate nutritional and antioxidant potential of fenugreek leaves and seeds followed by their incorporation in bread formula. Moreover, hypoglycemic and hypocholesterolemic perspectives were also explored. Based on the current study outcomes, fenugreek leaves and seeds have appeared as rich sources of protein, fiber and minerals that offer immense opportunities for the development of various value added products to ensure improved nutritional value and health. The leaves and seeds powders were incorporated into wheat flour @ 5, 10 and 15% to made composite flour. Chemical and mineral analysis of composite flours explicated that supplementation enhanced protein and mineral content. The leaves and seeds flour showed potent antioxidant potential attributed to numerous nutraceutics. The improvement in rheological characteristics of flour like water absorption, dough development time and dough stability were also observed with the increment in supplementation levels. In product development phase, higher acceptability was noticed in bread containing fenugreek leaves powder up to 5% and seeds powder by 10%. The phytochemical analysis of the resultant bread revealed TPC as 198.00±9.10 & 341.00±16.02 mg GAE/100g and total flavonoids 2.47±0.08 & 2.68±0.10 mg CE/g, respectively for leaves & seeds powder. Likewise, antioxidant activity of the prepared bread in terms of DPPH scavenging activity was up to 37.00±1.59 & 49.00±2.20%, ?-carotene & Linoleic acid assay as 31.00±1.42 & 40.00±1.88% and FRAP 201.00±9.24 & 401.00±18.44 µmol Fe2+/g, respectively. Furthermore, efficacy trials revealed that diets containing 5% leaves powder or 10% seeds powder were effective in ameliorating hyperglycemia and hypercholesterolemia in rat models. In this connection, glucose reduction was up to 6.78 & 10.67% in hyperglycemic rats fed on leaves & seeds powder enriched diets as compared to control. Furthermore, insulin level decreased significantly in control group whilst, inclining trend was observed in groups fed on leaves and seeds enriched diets. Accordingly, elevation by 2.96 & 4.01% in insulin level of groups was observed in groups relying on leaves and seeds powder accordingly. In hypercholesterolemic rats, elevated level of cholesterol was markedly reduced as a function of fenugreek leaves and seeds powder i.e. 6.32 & 12.03%, respectively. Similarly, fenugreek leaves and seeds supplemented diets showed declining trend in LDL by 4.56-12.25 & 4.52-11.34%, respectively. It is therefore inferred that apart from flavor and fragrance, fenugreek leaves and seeds have a lot to offer in terms of health improvement. Conclusively, fenugreek based dietary approach is recommended for boosting health and suppressing metabolic ailments.

Item Type: Thesis (Doctoral)
Uncontrolled Keywords: NUTRITIONAL,BIOCHEMICAL ,POTENTIAL, FENUGREEK ,SUPPLEMENTED
Subjects: Q Science > Q Science (General)
Depositing User: Unnamed user with email jmemon@hec.gov.pk
Date Deposited: 27 Oct 2017 03:52
Last Modified: 27 Oct 2017 03:52
URI: http://eprints.hec.gov.pk/id/eprint/6907

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