VATSALA SAHARAN* AND GOVIND BALLABH BHATT
Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, SGT University, Gurgaon-122 505
(Haryana), India
*(e-mail : vatsala.saharan@gmail.com; Mobile : 9711793395)
(Received : July 17, 2021; Accepted : September 09, 2021)
ABSTRACT
Fenugreek seed powder and oat flour contain good nutritive value and are rich in dietary fibre i. e. -
glucan. The objective of this study was to develop oat cake by incorporating fenugreek seed powder. The
effect of incorporation of fenugreek seed powder in cakes at different levels i. e. 1, 1.5 and 2% was
evaluated. Nutritional analysis revealed that moisture (29.18%), protein (9.19%), fat (4.37%),
carbohydrates (53.96%), ash (1.82%), soluble fibre (3.21%), insoluble fibre (3.78%) and total dietary fibre
(6.92%) were found higher in T3 treatment i. e. 2% fenugreek powder as compared to others. Likewise,
calcium, zinc and iron were also found higher in 2% supplemented cake.
Key words : Dietary fibre, fenugreek, nutritional analysis, oat, supplement