Content of review 1, reviewed on August 23, 2021

  1. In my own opinion, the abstract should be written in more detail with typical experimental results. Please rephrase.
  2. Page 3, Line 38: “Consumer interest for ready-to-eat snacks is growing fastly and the demand for ready-to-eat snack which are healthy as well as tasty and in coming days their demand touches the sky.” What literatures support this statement? please cite them.
  3. Page 4, Line 36: Why was roasting of cleaned fenugreek seeds carried out at 130±5 °C and for 7 min? Please clarify.
  4. Page 4, Line 54: Germination time of fenugreek seeds is about one day and one night. Is this time guaranteed for fenugreek seeds to germinate? Why does not the germination time of fenugreek seeds prolong more.
  5. Page 8, Line 56: “In order to have maximum addition for the production of extruded snacks, only 5% level was acceptable, when the level exceeds above 5% the product shows bitter after taste and was refused by panelists”. Which experimental data in Table 3 and Fig 1 support this statement?
  6. Page 22: Table 3 does not show repeat experiments as written in Statistical analyses section.
  7. Page 9, Line 45: “From the results a significant reduction in the lateral expansion of snacks prepared from raw and roasted fenugreek seed flour was observed in comparison to the snacks prepared from soaked and germinated fenugreek”. The sentence should be rephrased.
  8. Page 23: Table 4 does not show repeat experiments as written in Statistical analyses section. Therefore, the difference in the results cannot determine statistically significant or not.
  9. Page 23: Table 4 has shown that there is difference in the polyphenol content in fenugreek seeds processed by different methods. Please explain causes in the related section clearly.
  10. Page 24: Table 5 does not show repeat experiments as written in Statistical analyses section.
  11. Page 25: Table 6 does not show repeat experiments as written in Statistical analyses section. Moreover, the Table has shown no difference in In vitro protein digestibility and In vitro starch digestibility between snacks of raw and processed fenugreek.
  12. Page 14, Line 52: “Processing of fenugreek seeds had improved effects on the functional and in vitro digestibility”. This conclusion is not supported by experimental results as shown in Tables 6.

Source

    © 2021 the Reviewer.

Content of review 2, reviewed on October 04, 2021

  1. Page 9, line 24: “Addition of fenugreek weather raw, germinated, …”. Weather? Pleased check again.
  2. Page 9, line 43:” Further study was carried out to these snacks having an incorporation level of raw as well as processed fenugreek seeds only up to 5% level”. Which is the further study? The authors should clearly explained.
  3. page 15, line 8: “oligopepetides”?

Source

    © 2021 the Reviewer.

References

    Ahmad, W. S., S., A. M., S., E. M., R., A. G. M., Ajmal, A. M., Haji, A. J., Rashid, N. H., Pradyuman, K. 2022. Sensory, functional characteristics and in vitro digestibility of snacks supplemented with non-traditional ingredient raw and processed fenugreek. International Journal of Food Science & Technology.