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This is a Quantitative Study study.

Enrichment of breads with fenugreek seeds for improved nutritional, functional,and storage stability

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Supplementing breads with fenugreek seed powder improves nutritional and functional properties, indicating enhanced storage stability.

Fenugreek seed powder improved the nutritional and biochemical properties of bread, enhancing its overall quality.
Loaf volume decreased from 560.83 cm3 to 525.83 cm3 with 10% fenugreek powder, while bread texture became significantly harder.
The highest acceptability scores were for breads with 8% native and 6% germinated fenugreek seed powder, indicating they were favored by consumers.
Breads supplemented with fenugreek exhibited shelf stability for 7 days, showing higher antioxidant activity and no microbial growth.

Kaur et al. (2025) studied this question.

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