ABSTRACT
This chapter discusses fenugreek proteins with emphasis on their amino acids content, structural attributes, nutritional and allergenic features, biological value, functional properties, extraction methods, as well as its application in food products. Considering the remarkable benefits of amino acids, peptides, and various fractions of fenugreek protein, its exploitation is expected to grow in response to the world’s increasing food demand. Promising nutritional value in terms of essential amino acids content, except for Met, Trp, and/or Phe (for children); rewarding functional properties including protein solubility, surface and interfacial properties; as well as valuable hypocholesterolemic, hypotriglyceridemic, and anti-diabetic biological effects are recognized in fenugreek proteins by now. Consequently, this chapter gives insights into valuable attributes of fenugreek proteins, and provides studies aimed at elucidating the underlying mechanism(s) at the molecular level.
