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

Table 5

Microbiological analysis of bread supplemented with fenugreek flour.

Microbial counts	Microbial load of samples (cfu/g)
	B_W0	B_WF2%	B_WF5%	B_WF8%
TPC	1.2 × 10^3	1 × 10^3	1.3 × 10^2	0.9 × 10^2
Yeast and mold count	10	ND	ND	ND
Coliform count	ND	ND	ND	ND
E. coli count	ND	ND	ND	ND

TPC: total plate count; B_W0: 100% wheat flour + 0% fenugreek flour; B_WF2%: 98% wheat flour + 2% fenugreek flour; B_WF5%: 95% wheat flour + 5% fenugreek flour; B_WF8%: 92% wheat flour + 8% fenugreek flour; ND: not detected.