Fenugreek seeds are an annual herb that is used both medicinally and in cooking. The brown, oblong seeds are the part used. Historically, fenugreek seeds have been used for thousands of years in ancient Egypt, Greece, and Rome. The seeds contain compounds like saponins and flavonoids that provide various health benefits such as lowering blood sugar levels. Fenugreek seeds are a good source of protein, dietary fiber, and minerals. They can be consumed raw, cooked, or as a spice. Fenugreek gum extracted from the seeds has various industrial uses as a thickener, emulsifier, and stabilizer.

1. Fenugreek seeds
-AMMAR BABAR
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- ICT (MUMBAI)

2. Description
•
This is an annual herb, about two feet high.
•
Three parts :
•
DESCRIPTION- The hard, brown, red and yellow seeds are
the part used medicinally and in cooking.
•
SHAPE & COLOR - Brownish, about 1/8 inch long, oblong,
rhomboidal, with a deep furrow dividing them into two
unequal lobes.
•
QUANTITY- They are contained, ten to twenty together, in
long, narrow, sickle-like pods.
•
TASTE - Bitter
Leaves
Pea like
flowers
Seeds

4. HistorY
•
Used since ancient times in Egypt, Greece and Rome,
fenugreek seeds were said to be almost a panacea (good for
everything)
•
Fenugreek is one of the oldest medicinal plants in history; a
description of this plant was found on the Ebers Papyrus
1550 BC Egypt
•
Fenugreek seeds have been recovered from Tell Halal, Iraq,
(carbon dated to 4000 BC) Bronze Age levels.
•
Through the times, been used for a variety of health
conditions.
•
Fenugreek has been around for thousands of years and used
as a medicine, spice, and food for both humans and
animals.

5. •
FenUGreeK
FenUGreeK
seeDs
seeDs
Fenugreek Seeds are aromatic, bitter, may be eaten
raw or cooked.
• Bitterness is mainly due to the oil, steroidal saponins
and alkaloids.
• It has a strong and quite peculiar odor, hence, used in
a very small quantity as a spice.
• It has beautiful golden yellow color due to its
coloring agent called coumadine.
• That is why fenugreek seeds were used for a yellow
dye by ancient Indians and Egyptians

6. classiFication
Kingdom
Division
Magnoliophyta
Class
Magnoliopsida
Order
Fabales
Family
Fabaceae
Genus
Trigonella
Species
foenum-graecum
Binomial name
•
Plantae
Trigonella foenum-graecum
Other Common Names - Greek hay, Bird's Foot, Boyotu,
Chinagreye, Fenegriek, Fenugreek, Foenum Graecum,
Greek Hay-seed, Halva, Helba, Hu Lu Pa, K'U Tou, Kelabat,
Koroha, Methi, Shimli, Sickle-fruit Fenugreek and Sicklefruit
Fenugreek.

7. SEED
STRUCTURE EMBRYO
ENDOSPORE
SEED COAT
• This endosperm contains galactomannan gum.
• The endosperm is surrounded by a tenacious, dark brown husk. The
color of the gum fraction depends upon the amount of outer husk (brown
color) and cotyledon (yellow color) present

8. Proximate Composition (%) Of Fenugreek Seeds
Proximate Composition (%) Of Fenugreek Seeds
Principle
Energy
Carbohydrates
Protein
Total Fat
Cholesterol
Dietary Fiber
Vitamins
Folates
Niacin
Pyridoxine
Riboflavin
Thiamin
Vitamin A
Vitamin C
Electrolytes
Sodium
Potassium
Minerals
Calcium
Copper
Iron
Magnesium
Manganese
Phosphorus
Selenium
Zinc
Nutrient Value(per 100g)
323 Kcal
58.35 g
23 g
6.41 g
0 mg
24.6 g
Percentage of RDA
16%
45%
41%
21%
0%
65%
57 µg
1.640 mg
0.600 mg
0.366 mg
0.322 mg
60 IU
3 mg
14%
7%
46%
28%
27%
2%
5%
67 mg
770 mg
4.5%
16%
176 mg
1.110 mg
33.53 mg
191 mg
1.228 mg
296 mg
6.3 µg
2.50 mg
18%
123%
419%
48%
53%
42%
11%
23%

9. ChEmiCal ConSTiTUEnTS
Steroids
C27 - Sapogenin
N- compounds
Trigonelline, choline and betaine( anti-diabetic)
Anthocyanins
Anthocyanidin-3-rhamnoside-5-glucosides
Flavonoids
Quercitin, Luteolin ( contibutes to anti-microbial activity)
Volatile
Hexenol, aniline, phenol,hexadecane,heptanoic acid.
Odour – 3-hydroxy-4,5- dimethyl-2-furanone ( HDMF)
Amino acids
Rich in lysine
Lipids
Mono and di galactosylglycerides ( lenolenic acid) and phospho
lipids.

10. PRoDUCTion
•
Fenugreek is a Rabi crop ( Sept-Oct)
•
It require cool climate during vegetative
growth & warm dry climate during maturity.
•
Well drained loamy soil suits (pH6-7)
•
Rich in organic matter with good drainage.
•
Rajasthan with more than 80% area under
fenugreek cultivation.
•
70-80% of world’s export is from India

11. Name
Description
Color of the
seed
Resistance Average
To Rot
Yield
Maturity
RMt 1
Semi-erect, tall
and moderately
branched plants
bold and
yellow grains
Moderate
14.7 q/ha
140–150
days
Co 1
Short and green
brownishwith medium-sized orange seeds
plants
tolerant
6.80 q/ha
95 days
Rajendra
Kanti
Tall and bushy
green plants
golden-yellow
seeds
moderately
12.50 q/ha 120 days
Lam
Selection
1
Bushy, green with
medium-sized
golden yellow
seeds
tolerant
7.40 q/ha
90 days
HM 103
Bushy, semi-erect
yellow,
attractive
seeds
moderately
20.1 q/ha.
140–150
days
Hissar
Sonali
Bushy, semi-erect
bold, yellow,
attractive
grains
moderately
19.0 q/ha
140–150
days

12. Sowing
•
The land should be prepared but related ploughing
and harrowing (atleast twice).
•
Ideal sowing time N. India is last week of Oct .
•
Seeds are sown by the line sowing method
•
Recommended seed rate for both the crops is 25kg/ha.

13. Seed treatment
Sowing should be done 30cm apart in rows with a plant-to-plant
spacing of 10 cm. The depth of seed should not exceed 5.0cm.
The seeds should be treated with rhizobium culture before
sowing
10–15 tons/ha is added to enrich the soil fertility.

14. IrrIGatIOn &HarVeStInG
•
Irrigation-A light irrigation is recommended soon after the sowing.
•
Afterwards, about four irrigations are required at 30, 70–75, 85–90 and 105–110 days
after sowing.
Water stress during pod development stage is detrimental and hence care should be
taken to avoid water stress at pod and seed development stages.
•
•
Harvesting - Ideal time for harvesting is when the lower leaves of the plant start
•
shedding and pods become yellowish in color.
Harvesting is done manually by cutting the plants with sickles. Delay in harvesting
may lead to shattering of seeds

15. POSt HarVeSt
•
Threshing -is a process by which seeds are separated from the plants. Manual
threshing is normally done on clean cemented floor
•
Cleaning and Grading -Separated seeds are heaped together on the floor which
is then cleaned of dust and straw by using winnowing fans.
•
Storage
Properly disinfested jute bags are used for packing fenugreek seeds and these
bags are stored in damp-free aerated stores.

16. FENUGREEK SEED USES
FENUGREEK SEED USES
FENUGREEK
GALACTOMANNAN
Various industrial applications.
SAPONINS
(DIOSGENIN)
 Flavoring, sweetening, antioxidant, foaming,
complexing, sequestration, anticarcinogenic and
antimicrobial properties
That’s why they are used as nutraceutical in food,
drug, health food and cosmetic industry
FENUGREEK
OLEORESINS
Used as an ingredient for imitation maple flavors and
is effective in butter, butterscotch, black walnut, nut and
spice flavors

17. IndUStrIaL PrOCeSS
•
Destoning - Reliable removal of high-density impurities such as stones and pieces of
metal and glass is achieved on the basis of differences in specific gravity. (Destoner
MTSC)
•
Combinator- For the classification of grain into heavy, and removal of light impurities
with additional destoning.
(MTKB - Combi-Cleaner with air-cycling system)
•
Separation and Classification - Classifies various products according to
size.Excellent separating efficiency.
(Buhler Separator Classifier MTRB with
aspiration channel MVSH)

18. Publication number- US5997877
Publication type- Grant
Application number- US 09/199,649

19. Fenugreek gum has three grades
Types
Galactomannan content
Gum A
86% of galactmannan
White or slight yellowish
powder with a slight original
smell.
Gum B
80-86% of galactomannan
light yellowish powder with
a slight original smell.
Gum C
60-80% of galactomannan
light brownish powder with a
slight curry smell.

20. APPLICATIONS OF FENUGREEK GUM POWDER
APPLICATIONS OF FENUGREEK GUM POWDER
FENUGREEK
APPLICATION
FUNCTION
USAGE LEVELS
Baked goods and
breads
Provides texture , reatains
moisture
0.15-0.45 %
Gravies and soups
Adds viscosity and suspension
0.20-0.50 %
Dressing , sauces ,
dips
Adds viscosity , suspension and
stabilizers emulsions
0.20-0.50 %
Beverages
Adds viscosity and suspension
0.10-0.25 %
Frozen products
Increses freeze/thaw stability
0.05-0.45 %
Nutritional bars
Retains moisture
0.05-0.25 %
Meal replacement
systems
Adds texture
0.05-0.50 %
Nutritional beverages Adds viscosity , suspension ,
mouthfeel
0.05-0.40 %

21. Reasons to consume fenugReek
seeds
•
It is cheap and easily available.
•
Can be consumed in many forms - Fenugreek tea made from the seeds is used as a
gargle in sore throats and for fevers. The drink is mucilaginous, nutritious, and
soothing to the intestinal canal.
•
The seeds are rich in dietary fiber, which may be the main reason it can lower blood
sugar levels in diabetes.
•
Fenugreek is useful for atherosclerosis, constipation, diabetes, high cholesterol and
hypertriglyceridemia.
•
It can be employed as a substitute for cod-liver oil in scrofula, rickets, anemia, debility
following infectious diseases.