Nutritional, Antioxidant, and Sensory Characteristics of Pan Bread Fortified with Fermented Freeze-Dried Fenugreek Leaves Powder

Abstract

This study investigated the impact of fortifying pan bread with Fermented Freeze-Dried Fenugreek Leaves Powder (FFFLP) on its nutritional, antioxidant, and sensory properties. FFFLP was produced by fermenting blanched fenugreek leaves with Lactobacillus plantarum, followed by freeze-drying and milling.This study describes the properties of FFFLP-fortified bread; however, attribution of observed effects specifically to the fermentation process requires further comparative studies with non-fermented controls. Refined wheat flour was substituted with FFFLP at 0%, 1%, 2%, 3%, 4%, and 5% (w/w). Breads were analyzed for proximate composition, bioactive compounds, antioxidant activity (DPPH), physical characteristics, and sensory acceptability. FFFLP was significantly richer in protein (30.91 g/100 g), crude fiber (22.88 g/100 g), ash (11.29 g/100 g), and phenolics (14.56 mg GAE/g) than wheat flour. Fortification dose-dependently increased protein, fiber, ash, total phenolics, and flavonoids, while carbohydrates and energy slightly decreased. Antioxidant activity increased nearly threefold at 5% FFFLP (34.87%) compared to control (11.60%). Although specific volume decreased with higher FFFLP levels, texture scores remained consistently high. Sensory evaluation showed overall acceptability peaked at 2% FFFLP; higher levels negatively impacted taste and crumb color due to bitterness and darker pigmentation, despite improved aroma. FFFLP is a potent functional ingredient for nutritionally enhancing wheat bread, with 2% incorporation providing optimal balance between improved nutritional/antioxidant profiles and sensory acceptability.