Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour

Biscuits prepared from the blends containing different proportions (0%, 5%, 10%, 15% and 20%) of raw, soaked and germinated fenugreek seed flour were evaluated for width, thickness, spread ratio and sensory characteristics. The thickness of fenugreek supplemented biscuits increased, whereas width and spread ratio of biscuits decreased with the increasing level of fenugreek flour. The sensory results showed that a maximum of 10% fenugreek flour can be incorporated to prepare acceptable quality biscuits. Addition of raw, soaked and germinated fenugreek flour to wheat flour increased the contents of protein (10.5%, 10.4% and 11.0%), lysine (2.15, 2.20 and 2.25 g/100 g protein), dietary fibre (12.7%, 11.3% and 10.9%), total Ca (58.3, 57.1, 57.7 mg/100 g) and total iron (7.40, 7.26 and 7.36 mg/100 g), respectively, at 10% level of substitution. These biscuits can be safely stored in polypropylene bags upto 1 month without altering their organoleptic properties.