Formulation and Evaluation of Fenugreek Based Cookies for Diabetic Pateints

Abstract

This study aimed to formulate and evaluate fenugreek-based cookies prepared with stevia as a natural sweetener and selected ingredients intended to improve nutritional quality and sensory acceptability. Three cookie formulations were developed using oats flour, fenugreek seed powder, stevia powder, baking powder, butter, milk powder, wheat flour, cardamom powder, and cocoa powder. The concentration of fenugreek powder varied across the formulations, with F1, F2, and F3 containing 2 g, 4 g, and 6 g of fenugreek powder, respectively. Fenugreek seed extract was subjected to preliminary phytochemical screening to identify major bioactive constituents. The prepared cookies were evaluated for physical parameters, proximate composition, phytochemical presence, and sensory acceptability using a 9-point hedonic scale. Phytochemical screening indicated the presence of alkaloids, tannins, amino acids, saponins, and galactomannan in the fenugreek seed extract. Physical evaluation showed that cookie weight ranged from 6.94 g to 7.01 g, thickness from 0.88 cm to 0.96 cm, diameter from 3.18 cm to 3.40 cm, and spread ratio from 3.37 to 3.86. Proximate analysis showed moisture content between 5.2% and 7.5%, ash content from 2% to 5%, protein content from 8.30% to 9.60%, and fat content from 14.40% to 14.80%. Sensory evaluation indicated that formulation F2 had the highest overall acceptability score of 8.2, followed by F1 and F3. The findings suggest that fenugreek powder can be incorporated into cookies with acceptable physical, nutritional, and sensory characteristics. Further studies are required to assess glycaemic response and suitability for specific dietary applications.