Buffalo milk yogurts |
Fenugreek seed and Moringa oleifera flours |
Improved yogurt culture feasibility, total polyphenolic content (TPC), antioxidant activity (AOA), nutritional value, functional properties, mineral and antibacterial effect |
Dhawi et al. (2020) |
Wheat flour rusk |
Fenugreek powder |
Improved nutritional attributes, acceptability rates, quality, loaf weight, stiffness, antioxidant activity (AOA), fiber, mineral, phytochemical attributes, developed dark color, reduced sensory characteristics and loaf volume |
Dhull, Punia, Sandhu, et al. (2020) |
Wheat flour and biscuit |
Fenugreek powder (10%) |
Increased chemical and sensory attributes and hindered degenerative illnesses |
El‐Naggar (2019) |
Meat products |
2% and 4% of fenugreek powder |
Increased quality, chewiness, stiffness, gumminess, fat released, and reduced fluid salvation |
Frangopoulos (2022) |
Injera |
Fenugreek flour |
Improved nutritional value, enhanced mineral, crude protein, fat, and fiber contents, and reduced microbial growth rate |
Godebo et al. (2019) |
Beef burger |
Seed flour (3%, 6%, 9%, and 12%) |
Enhanced sensory attributes and acceptance rate, increased essential amino acid, physicochemical and microbiological quality |
Hegazy and Hegazy (2011) |
Beef patties |
Extract |
Antioxidant capacity amended oxidative stability, decreased thiobarbituric acid value, and delayed oxidative rancidity of patties |
Hettiarachchy et al. (1996) |
Tunisian beef sausage |
Fenugreek seed constituents (polar polysaccharide) |
Improved storage stability, delayed myoglobin, and lipid oxidation |
Ktari et al. (2017) |
Upma (semolina‐based) |
Fenugreek seed powder, chickpea in different forms |
Increased nutritional value, acceptability rate, moisture, fat, protein, fiber, Ca, Fe, decreased gastrointestinal (GI) bleeding, carbohydrates, and calories |
Kumari (2013) |
Gluten‐free fresh pasta |
Chickpea powder, tiger nut, and fenugreek |
Improved nutritional value, increased soluble and insoluble fibers, protein %, sensory attributes, developed reddish color and good texture, reduced carbs enzymatic digestion, and glycemic response |
Llavata et al. (2020) |
Chicken meat patty |
Fenugreek powder |
Enhanced sensory properties |
Qureshi et al. (2018) |
Wheat flour |
Fenugreek powder (5%, 10%, 15%, and 20%) |
Enhanced consistency, viscosities, bulk density, water‐holding capacity, emulsion potentiality, functional properties, produced yellowish color, and reduced melting enthalpy |
Sakhare and Prabhasankar (2017) |
Cereal‐based products |
Fenugreek polysaccharide flour (15%) |
Improved physical and sensory attributes and reduced GI properties |
Shirani and Ganesharanee (2009) |