ABSTRACT
Fenugreek seeds and leaves are a rich source of nutritional content such as proteins, fibers, vitamins, minerals, amino acids, antioxidants, and essential oils. Therefore, fenugreek has a long history of culinary and medicinal use through various food preparations and recipes since ancient times. Many researchers have scientifically studied the nutritional, organoleptic, and physicochemical aspects of fenugreek-containing food preparations. The present chapter reviews the present evidence on fenugreek’s sensory, organoleptic, and nutritional properties in the natural form and after changes during cooking processes. The chapter reviews the reported studies of the addition of fenugreek seed or leaves, in powder or flour form in food preparations to enhance nutritional and sensory properties of bakery products, snacks, main courses, spices and pickle preparations, animal food, and functional food (food supplements). Besides, the present research studies on food preparations that use fenugreek to enhance stability and physicochemical properties (emulsifying agents, food stabilizers, preservatives, and texture enhancers) are included. The available evidence strongly suggests fenugreek-containing food preparations as an excellent medium to deliver many nutritional and medicinal benefits to humankind.
