Organoleptic And Nutritional Evaluation Of Tefinjera Supplemented With Treated And Untreated Fenugreek (trigonella Joenum-graecum L.)

The experimen/ was conducled wilh an objeclive of assessing nUlrilional, organo/eplic andrnanlinulrienl conI en Is of fenugreek sllpplemenled and unsupplemenled Tef Injera. Therefore,rnInjera prepared jiwn Ihe blends conlaining differenl proporlions (0%, 5%, 10%, 15% and 20%)rnof raw, roasled, soaked and germinaled fenugreek seed flour were evalualed for nulrilionalrncomposil ion and sensol), characlerislics. The proximale composition o.f fenugreek supp/emenledrninjera signijicanlly (p

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