Fenugreek - chemical composition and use.

Abstract

Chemical composition of fenugreek (Trigonella foenum-graecum L.) is discussed and reviewed under the headings: seed; proteins and amino acids; volatile oil; minerals and vitamins; fixed oil; phosphorus-organic compounds; lipids; carotenoid pigments; odour and taste; removal of odour; effect of cooking on nutritive values; mucilage; saponins and sapogenins; saponosides and quality control. Uses of fenugreek in foods (e.g. bread, chutneys, spice blends, maple syrups) and medicine are outlined.