Fenugreek: composition, nutritional value and physiological properties.

In many countries, uses of fenugreek (Trigonella foenum graecum L.) are numerous, in culinary preparations as well as in human and veterinary medicine. This annual legume, traditionally cultivated in Europe, Africa and Asia, is a popular food, consumed in various ways. For example, ground seeds which are highly flavoured are used in spice mixtures, mainly in curries; young seedlings and other portions of fresh plant material are eaten as vegetables; powder or flour of the grain is utilized as a supplement in home-baked bread; raw seeds are used to brew a hot beverage, or are eaten boiled in water, roasted after germination for 2-3 days, etc. Moreover, both the fresh green shoots and the seeds of fenugreek are used in cattle feeding. Fenugreek seeds contain high levels of proteins rich in lysine, and lipids (> 5%) constituting an important source of polyunsaturated (linoleic and linolenic) fatty acids. Carbohydrates representing over 50% of the dry matter are almost devoid of nutritional interest. Storage carbohydrates in the dry seed, mainly galactomannans contained within the endosperm cell walls, exhibit interesting emulsifying properties. Concerning fenugreek as a food source of minerals and vitamins, the seeds contain high amounts of iron and germination of the fenugreek improves its vitamins A, B acid C content. 4-hydroxyisoleucine a peculiar free amino acid extracted from seeds potentiates an insulinotropic activity through a direct effect on pancreatic B cells in rats and humans. Consumption of the seed also results in a hypocholesterolemic effect due to the presence of steroidal saponins the aglycons sapogenins which can be used for the steroid synthesis. As for others leguminous plants, dormant seed has been reported to contain anti-nutritional factors, more particularly human and bovine trypsin and chymotrypsin inhibitors and trigonelline, which is convertible into niacin during the roasting of grain. Finally, although fenugreek seed does not constituted basic foodstuff, it is generally recognized as safe for human consumption as a spice or natural seasoning and as a plant extract.