Utilization of Fenugreek (Trigonella foenum-graecum L.) for the Development of Bakery Products - Kasaye, Tamiru
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The book is mainly focused on one of the elapsed (under used) legume Fenugreek (Trigonella foenum-graecum L.). The word "fenugreek" in Amharic (Ethiopian language) is abesh (abish). Fenugreek seed contains many bioactive compounds with health applications. But due to its bitter taste, it is not applicable in day to day human consumption as compared to other legumes. Therefore, the use of fenugreek seeds as a raw material source for nutritional supplement presents some difficulties. Processing of fenugreek will aid in the utilization of fenugreek as a food ingredient to promote health and…mehr

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Produktbeschreibung
The book is mainly focused on one of the elapsed (under used) legume Fenugreek (Trigonella foenum-graecum L.). The word "fenugreek" in Amharic (Ethiopian language) is abesh (abish). Fenugreek seed contains many bioactive compounds with health applications. But due to its bitter taste, it is not applicable in day to day human consumption as compared to other legumes. Therefore, the use of fenugreek seeds as a raw material source for nutritional supplement presents some difficulties. Processing of fenugreek will aid in the utilization of fenugreek as a food ingredient to promote health and prevent diseases. Fenugreek seeds were debittered by soaking in water for 24 hr. and germinated for 72 hr. The processed fenugreek had higher nutritional value and good functional properties with lower anti-nutritional factors. Food companies as well as consumers have been focusing more attention on the health benefits of functional food consumption. This has resulted in a premium price for tastyfoods with health benefits. The study report in this book may have future positive economic implications for the agricultural and processing industries if commercial viability can be established.
Autorenporträt
Tamiru Kasaye Atlaw is a Lecturer at the School of Engineering, Department of Food Engineering, Debre Berhan University, Debre Berhan, Ethiopia. He has a BSc. Degree in Industrial Chemistry from Bahir Dar University and MSc in Food Process Engineering from Addis Abeba Institute of Technology. He has published 6 scientific papers.