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

Table 4

Antioxidant activities of fenugreek seed powder (FSP) supplemented composite noodles.

Treatments	TPC (mg GAE/100 g)	TFC (mg CE/g)	DPPH (% inhibition)	FRAP (μmol/100 g)
FWF	137.50 ± 3.54^b	2.40 ± 0.02^b	39.72 ± 0.40^b	224.00 ± 1.41^b
FSP	697.50 ± 3.54^a	4.92 ± 0.10^a	75.50 ± 0.71^a	557.50 ± 3.54^a
T0	111 ± 3.47^f	2.28 ± 0.07^e	31.00 ± 1.16^e	215 ± 5.78^f
T1	165 ± 7.51^e	2.35 ± 0.06^d	33.22 ± 1.03^de	277 ± 4.05^e
T2	195 ± 5.78^d	2.51 ± 0.08^c	35.47 ± 1.30^cd	327 ± 4.62^d
T3	230 ± 5.78^c	2.62 ± 0.11^bc	37.18 ± 0.63^bc	380 ± 7.51^c
T4	270 ± 4.05^b	2.69 ± 0.09^b	39.55 ± 0.95^ab	415 ± 3.47^b
T5	310 ± 5.78^a	2.80 ± 0.08^a	41.97 ± 0.76^a	460 ± 15.03^a

Values are presented as means ± SD (n = 3). Values having similar lettering in each column show non-significance at . T₀ = 100% fine wheat flour–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. TPC = total phenolic contents, TFC = total flavonoid contents, DPPH = 2, 2-diphenyl-1-picrylhydrazyl, FRAP = ferric reducing antioxidant power.