A Review on the Functional Properties, Nutritional Content, Medicinal Utilization and Potential Application of FenugreekMurlidhar Meghwal and Goswami T K*
Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India
- *Corresponding Author:
- Tridib Kumar Goswami
Department of Agricultural and Food Engineering
Indian Institute of Technology, Kharagpur, India
E-mail: [email protected]
Received date: August 16, 2012; Accepted date: August 22, 2012; Published date: August 29 2012
Citation: Meghwal M, Goswami TK (2012) A Review on the Functional Properties, Nutritional Content, Medicinal Utilization and Potential Application of Fenugreek. J Food Process Technol 3:181. doi:10.4172/2157-7110.1000181
Copyright: © 2012 Meghwal M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
(Trigonella foenum-gracum) is one of the most promising medicinal herbs, known from ancient times,
having nutritional value too. Its green leaves and seeds are used for multipurpose. 100 g of seeds provide more
than 65% of dietary fibre due to its high fibre content and it has an ability to change food texture. It is well known
for its gum, fibre, alkaloid, flavonoids, saponin and volatile contents. In various medicinal applications, it works as antidiabetic, anticarcinogenic, remedy for hypocholesterolemia and hypoglycemia, antioxidant, antibacterial agent, gastric stimulant, and anti-anorexia agent. In modern food technology, it is used as food stabilizer, adhesive and emulsifying agent due its fibre, protein and gum content. Its protein is found to be more soluble (91.3%) at alkaline pH of 11. This review article presents the major medicinal and other beneficial uses of fenugreek discovered through last 30 years of research in animal and human subjects as well as in other experimental studies.