Evaluation of diosgenin content from eleven different Indian varieties of fenugreek and fenugreek leaf powder fortified bread - Journal of Food Science and Technology

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2021
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Abstract
The present study designed to establish the diosgenin profile from eleven different Indian varieties of fenugreek, and subsequently develop powder from the best stage and variety to prepare diosgenin fortified bread. The seeds, sprouts and leaves of different fenugreek varieties were analyzed for the diosgenin using HPLC. The content of phenolics and flavonoids also estimated and assessed for its antioxidant capacity using phosphomolybdate, DPPH and FRAP. Among eleven varieties screened for diosgenin and the other compounds, tender leaf of Kasuri methi (KS) variety showed the highest content of diosgenin (466.89 ± 0.32 mg/100 g FW), phenolics (58.54 ± 2.70 mg/100 g FW) and flavonoids (1104.16 ± 43.70 mg/100 g FW) followed by Pusa Early Bunching (PEB) (444.18 ± 0.36 mg/100 g FW) and Early Bunching (EB) (409.45 ± 0.42 mg/100 g FW). Among three stages, seeds found to be a better total antioxidant, DPPH scavenging, and reducing ability. Further, based on the results, bread fortified with 1.5% KS leaf powder is found to be optimal which also has significant diosgenin content (268.91 mg/100 g DW). And the effect of KS leaf powder on amylograph and farinograph characteristics of wheat flour and quality characteristics of bread showed promising results of acceptance.
Reference Key
mahadevappa2021journalevaluation Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Paramesha, Mahadevappa;Priyanka, Nagbhushan;Crassina, Kasar;Shetty, Nandini Prasad;Paramesha, Mahadevappa;Priyanka, Nagbhushan;Crassina, Kasar;Shetty, Nandini Prasad;
Journal Journal of food science and technology
Year 2021
DOI
doi:10.1007/s13197-021-04967-z
URL
https://link.springer.com/article/10.1007/s13197-021-04967-z
Keywords
food science nutrition general chemistry/food science

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