Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour

Table 1

Chemical composition (%) of wheat and wheat-fenugreek flour blends.

Parameters	W0	WF2%	WF5%	WF8%
Moisture (%)	13.80 ± 0.01^a	13.70 ± 0.03^a	13.07 ± 0.06^b	12.79 ± 0.04^c
Protein (%)	10.90 ± 0.07^d	11.79 ± 0.03^c	13.02 ± 0.03^b	14.07 ± 0.07^a
Ash (%)	1.24 ± 0.01^c	1.29 ± 0.04^bc	1.38 ± 0.03^ab	1.44 ± 0.04^a
Fat (%)	1.09 ± 0.02^d	1.31 ± 0.02^c	1.47 ± 0.02^b	1.69 ± 0.02^a
Crude fiber (%)	0.75 ± 0.21^c	1.75 ± 0.04^b	2.07 ± 0.03^ab	2.43 ± 0.06^a
Water absorption capacity (%)	65 ± 4.24^a	67 ± 2.82^a	68.5 ± 4.95^a	70 ± 4.24^a
TPC (mgGAE/100 g)	136 ± 4.24^d	207 ± 7.07^c	317 ± 4.24^b	379 ± 5.66^a
DPPH (%)	33 ± 5.66^b	47 ± 2.83^ab	51 ± 4.24^a	54 ± 4.24^a

Values are expressed as mean ± standard deviation. W0 = wheat flour; WF2% = 2% fenugreek flour-supplemented wheat flour; WF5% = 5% fenugreek flour-supplemented wheat flour; WF8% = 8% fenugreek flour-supplemented wheat flour. TPC: total phenolic content; GAE: gallic acid equivalents (Folin–Ciocalteu method); CE: catechin equivalents; DPPH: 2,2-diphenyl-1-picrylhydrazyl; FRAP: ferric-reducing antioxidant powder. Identical superscript letters within rows indicate no significant difference ().