| abstract |
A process for obtaining fenugreek flour from fenugreek seeds has been developed, and the flour incorporated into baked or other food products. The processed fenugreek flour from boiled seeds was easier to add into food products than whole seeds and did not compromise the food's taste or texture. This fenugreek flour can be included in everyday food items and will allow increased use in fenugreek to aid in the prevention of diabetes and obesity. Using this flour, a fenugreek bread formula was developed, and the bread was produced in a commercial bakery by incorporating fenugreek flour into a standard wheat bread formula. Eight diet controlled diabetic subjects were served wheat bread with about 5% fenugreek, and the consumption of the fenugreek bread was shown to reduce serum insulin indicating the bioactivity of the fenugreek remained in the bread. |