Abstract
Globally, fenugreek (Trigonella foenum-graecum) is well recognized for imparting flavor to several traditional foods.
Besides, it provides tremendous amount of active ingredients for health promotion and disease prevention. Purposely, the
present research work was designed to elucidate nutritional & antioxidant potential of fenugreek seeds and their
incorporation in bread formulation @ 5, 10 & 15%. The supplementation of fenugreek seed powder @ 15% in designed
bread increased total phenolic content from 99.00±4.45 (control) to 413.00±19.82 mg GAE/100g whereas, increment in
flavonoid contents was up to 2.91±0.12 mg CE/g as compared to control (2.13±0.09). Alongside, it was found effective in
increasing antioxidant activity i.e. evaluated through DPPH, FRAP and β-carotene assays as 51.00±2.39%, 450.00±21.60 µmol
Fe2+/g and 43.00±2.10%, respectively. However, 10% supplementation of fenugreek seed powder presented better sensory
response of the prepared bread. All these outcomes have revealed that supplementation of fenugreek seed powder in bread
serve as functional food accredited to rich nutritional, antioxidant & sensory quality
