The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles

Table 3

Proximate composition of fine wheat flour (FWF), fenugreek seed powder (FSP), and supplemented composite noodles (g/100 g).

Treatment	Moisture	Ash	Fat	Fiber	Protein	NFE^†
FWF	12.1 ± 0.25^a	0.90 ± 0.04^b	1.07 ± 0.04^b	0.35 ± 0.04^b	10.6 ± 0.13^b	74.98 ± 3.47^a
FSP	9.98 ± 0.49^b	3.12 ± 0.14^a	4.17 ± 0.21^a	7.45 ± 0.39^a	44.32 ± 2.55^a	30.96 ± 1.82^b
T0	9.16 ± 0.13^a	0.94 ± 0.03^jk	1.29 ± 0.05^l-n	0.97 ± 0.01^f	10.42 ± 0.44^f	77.22 ± 4.41^a
T1	8.89 ± 0.21^ab	1.07 ± 0.05^i	1.41 ± 0.02^i-k	1.22 ± 0.04^e	11.18 ± 0.26^ef	76.23 ± 5.70^b
T2	8.73 ± 0.22^a-d	1.26 ± 0.03^f-h	1.54 ± 0.04^gh	1.37 ± 0.07^d	11.96 ± 0.49^c-e	75.14 ± 3.22^c
T3	8.59 ± 0.19^a-d	1.33 ± 0.04^ef	1.68 ± 0.08^ef	1.49 ± 0.02^c	12.44 ± 0.46^b-d	74.47 ± 3.75^d
T4	8.42 ± 0.41^b-d	1.47 ± 0.03^a-c	1.81 ± 0.05^b-d	1.62 ± 0.09^b	13.02 ± 0.53^ab	73.66 ± 4.67^e
T5	8.14 ± 0.31^d	1.54 ± 0.03^a	1.95 ± 0.08^a	1.88 ± 0.08^a	13.69 ± 0.39^a	72.80 ± 3.40^f

Values are presented as means ± SD (n = 3). Values having similar lettering in each column show non-significance at . T₀ = 100% fine wheat flour (FWF) based noodles (control), T₁ = 2% FSP-supplemented noodles, T₂ = 4% FSP-supplemented noodles, T₃ = 6% FSP-supplemented noodles, T₄ = 8% FSP-supplemented noodles, T₅ = 10% FSP-supplemented noodles. ^†Nitrogen-free extract = 100−(Moisture + Protein + Fat + Ash + Fiber).