1.INTRODUCTION
Fenugreek (Methi) Trigonella foenum-graecum is an annual plant in the family Fabaceae,
with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid
crop. Its leaves and seeds are common ingredients in dishes from the Indian subcontinent, and have
been used as a culinary ingredient since ancient times.[2] Its use as a food ingredient in small quantities
is safe.
Although a common dietary supplement,[5] no significant clinical evidence suggests that
fenugreek has therapeutic properties.[4][5] Commonly used in traditional medicine, fenugreek can
increase the risk of serious adverse effects, including allergic reactions
Spices are natural food adjuncts that have been in use for thousands of years to enhance the
sensory quality of foods. Spices impart characteristic flavour, aroma, picquancy and colour to foods.
Some spices, like fenugreek, can also modify the texture of food. Fenugreek (Trigonella foenum-
graecum) is a leguminous herb cultivated in India and North African countries. It belongs to the family
Fabaceae and is variously called in different languages, viz., Fenugrec (French), Methi (Hindi),
Bockshorklee (German), Fieno greco (Italian), Pazhitnik (Russian), Alholva (Spanish), Koroha (Japanese),
Hulba (Arabian), Halba (Malaya), and K’u-Tou (China). The seeds are used as spices worldwide, whereas
the leaves are used as green leafy vegetables in the diet. Fenugreek seeds are bitter to taste and are
known for a long time for their medicinal qualities. Fenugreek seeds have been in use for over 2500
years. India is the major producer of fenugreek and its main consumer for culinary and medicinal uses.
The seeds of fenugreek are used as a spice for seasoning, a flavoring agent and in comparatively larger
quantities in making soups and pan cakes. In the indigenous system of medicine in India, it is effective
against anorexia, and is a gastric stimulant.
Among the spices that are esoteric food adjuncts being used to enhance flavoring and color,
fenugreek (Trigonella foenum-graecum) also modifies the texture of food. This seed spice is also
employed for medicinal purpose in many traditional systems as antibacterial, gastric stimulant, against
anorexia, antidiabetic agent and as a galactogogue. In recent decades, several health beneficial
physiological attributes of fenugreek seeds have been seen in animal studies as well as human trials.
These include antidiabetic effect, hypocholesterolemic influence, antioxidant potency, digestive stimulant
action, and hepatoprotective effect. Among these beneficial physiological effects, the antidiabetic and
hypocholesterolemic property of fenugreek, both of which are mainly attributable to the intrinsic dietary
1
,fiber constituent, have promising nutraceutical value. This article presents an overview of experimental
evidence for the nutraceutical potential of fenugreek plant.
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Genus: Trigonella
Species: T. foenum-graecum
Binomial name
Trigonella foenum-graecum
Botanical Details
Family: Fabaceae (Leguminosae)
Leaves: Trifoliate, small obovate to oblong leaflets
Flowers: Small, white or yellow, growing in clusters
Pods: Curved, containing 2–5 yellow-brown seeds
2
, Height: Typically 20–50 cm, up to 1 meter in cultivation
Synonyms and Taxonomic Notes
Fenugreek has several taxonomic synonyms, including Foenugraecum sativum, Foenugraecum o
fficinale, Buceras odoratissima, and Telis foenum-graecum. It is native to the Mediterranean region and
southern Europe and has been cultivated since ancient times in the Near East, India, and North Africa.
Fenugreek is valued not only for culinary uses but also for its role as a nitrogen-fixing plant, which enrich
es soil fertility, making it an important crop in sustainable agriculture. Its seeds contain alkaloids such as
trigonelline and choline, contributing to its distinctive aroma and flavor.
The Plant
The seed sown on a prepared soil sprouts in 3 days, grows inherently resistant to most infestations and
diseases to a robust, erect plant to a height of 30–60 cm, with compound pinnate trifoliate leaves,
axillary white to yellowish flowers, and 3–15 cm long thin pointed beaked pods, which contain 10–20
oblong greenish-brown seeds with unique hooplike groove. As a leguminous plant, it fixes atmospheric
nitrogen, thus enriching the soil. Greens are harvested at the 3 or 4 leaved stage, after which saponin
content increases, making them more bitter. The seeds are harvested 30–35 days after flowering or
155–165 days after sowing.(3)
Fenugreek Greens and Fenugreek Seeds
Fresh or dried fenugreek leaves and tender stems are edible (Fig. 1). The nutrient composition of fresh
fenugreek leaves is listed in Table 1. While these leaves provide a good amount of various minerals and
vitamins, they are especially rich in choline. Coefficient of true digestibility of leaf protein is 77%, and its
biological value is 84%.(4) Fenugreek seeds (Fig. 1) are aromatic, bitter, carminative, galactogogue,
antibacterial and may be eaten raw or cooked. The bulk of the seed (50%) constitutes unavailable
carbohydrates.(5) Bitterness is mainly due to the oil, steroidal saponins and alkaloids. The composition of
mature fenugreek seeds is given in Table 1. The fiber portion consists of both insoluble (30%) and
soluble fraction (20%), which is mostly galactomannan (Fig. 2). The 7.5% lipid present in the seed
consists of mainly neutral lipids, namely, 6.3% triglycerides and 450 mg/100 g phospholipids. (5) An animal
study has evidenced that the replacement of casein diet up to 10% by fenugreek seeds did not produce
any deleterious effect in protein quality of casein as assessed by protein efficiency ratio, protein
digestibility and net protein utilization.(6) Cooking of fenugreek is understood to have no effect on the
quality seed protein.
3
, Fenugreek Oils
The extractable oil from fenugreek, which is about 6–8%, has a foetid odour and bitter taste with
marked drying properties. It has a specific gravity of 0.91, acid value 1–2,
2. AIM AND OBJECTIVES
2.1 Aim
To evaluate the preliminary phytochemical analysis and screening the bioactive
compounds present in the acetone extract of Fenugreek seeds.
2.2 Objectives
* Methodology for extraction of secondary metabolites from Trigonella foenum-
graecum * To analyze the phytochemical present in the different solvent extrac from
Trigonella foenum-graecum
* Screening and identification of bioactive compounds from Trigonella foenum-
graecum extract using GC-MS and functional group validation using Antibacterial.
4
Fenugreek (Methi) Trigonella foenum-graecum is an annual plant in the family Fabaceae,
with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid
crop. Its leaves and seeds are common ingredients in dishes from the Indian subcontinent, and have
been used as a culinary ingredient since ancient times.[2] Its use as a food ingredient in small quantities
is safe.
Although a common dietary supplement,[5] no significant clinical evidence suggests that
fenugreek has therapeutic properties.[4][5] Commonly used in traditional medicine, fenugreek can
increase the risk of serious adverse effects, including allergic reactions
Spices are natural food adjuncts that have been in use for thousands of years to enhance the
sensory quality of foods. Spices impart characteristic flavour, aroma, picquancy and colour to foods.
Some spices, like fenugreek, can also modify the texture of food. Fenugreek (Trigonella foenum-
graecum) is a leguminous herb cultivated in India and North African countries. It belongs to the family
Fabaceae and is variously called in different languages, viz., Fenugrec (French), Methi (Hindi),
Bockshorklee (German), Fieno greco (Italian), Pazhitnik (Russian), Alholva (Spanish), Koroha (Japanese),
Hulba (Arabian), Halba (Malaya), and K’u-Tou (China). The seeds are used as spices worldwide, whereas
the leaves are used as green leafy vegetables in the diet. Fenugreek seeds are bitter to taste and are
known for a long time for their medicinal qualities. Fenugreek seeds have been in use for over 2500
years. India is the major producer of fenugreek and its main consumer for culinary and medicinal uses.
The seeds of fenugreek are used as a spice for seasoning, a flavoring agent and in comparatively larger
quantities in making soups and pan cakes. In the indigenous system of medicine in India, it is effective
against anorexia, and is a gastric stimulant.
Among the spices that are esoteric food adjuncts being used to enhance flavoring and color,
fenugreek (Trigonella foenum-graecum) also modifies the texture of food. This seed spice is also
employed for medicinal purpose in many traditional systems as antibacterial, gastric stimulant, against
anorexia, antidiabetic agent and as a galactogogue. In recent decades, several health beneficial
physiological attributes of fenugreek seeds have been seen in animal studies as well as human trials.
These include antidiabetic effect, hypocholesterolemic influence, antioxidant potency, digestive stimulant
action, and hepatoprotective effect. Among these beneficial physiological effects, the antidiabetic and
hypocholesterolemic property of fenugreek, both of which are mainly attributable to the intrinsic dietary
1
,fiber constituent, have promising nutraceutical value. This article presents an overview of experimental
evidence for the nutraceutical potential of fenugreek plant.
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Genus: Trigonella
Species: T. foenum-graecum
Binomial name
Trigonella foenum-graecum
Botanical Details
Family: Fabaceae (Leguminosae)
Leaves: Trifoliate, small obovate to oblong leaflets
Flowers: Small, white or yellow, growing in clusters
Pods: Curved, containing 2–5 yellow-brown seeds
2
, Height: Typically 20–50 cm, up to 1 meter in cultivation
Synonyms and Taxonomic Notes
Fenugreek has several taxonomic synonyms, including Foenugraecum sativum, Foenugraecum o
fficinale, Buceras odoratissima, and Telis foenum-graecum. It is native to the Mediterranean region and
southern Europe and has been cultivated since ancient times in the Near East, India, and North Africa.
Fenugreek is valued not only for culinary uses but also for its role as a nitrogen-fixing plant, which enrich
es soil fertility, making it an important crop in sustainable agriculture. Its seeds contain alkaloids such as
trigonelline and choline, contributing to its distinctive aroma and flavor.
The Plant
The seed sown on a prepared soil sprouts in 3 days, grows inherently resistant to most infestations and
diseases to a robust, erect plant to a height of 30–60 cm, with compound pinnate trifoliate leaves,
axillary white to yellowish flowers, and 3–15 cm long thin pointed beaked pods, which contain 10–20
oblong greenish-brown seeds with unique hooplike groove. As a leguminous plant, it fixes atmospheric
nitrogen, thus enriching the soil. Greens are harvested at the 3 or 4 leaved stage, after which saponin
content increases, making them more bitter. The seeds are harvested 30–35 days after flowering or
155–165 days after sowing.(3)
Fenugreek Greens and Fenugreek Seeds
Fresh or dried fenugreek leaves and tender stems are edible (Fig. 1). The nutrient composition of fresh
fenugreek leaves is listed in Table 1. While these leaves provide a good amount of various minerals and
vitamins, they are especially rich in choline. Coefficient of true digestibility of leaf protein is 77%, and its
biological value is 84%.(4) Fenugreek seeds (Fig. 1) are aromatic, bitter, carminative, galactogogue,
antibacterial and may be eaten raw or cooked. The bulk of the seed (50%) constitutes unavailable
carbohydrates.(5) Bitterness is mainly due to the oil, steroidal saponins and alkaloids. The composition of
mature fenugreek seeds is given in Table 1. The fiber portion consists of both insoluble (30%) and
soluble fraction (20%), which is mostly galactomannan (Fig. 2). The 7.5% lipid present in the seed
consists of mainly neutral lipids, namely, 6.3% triglycerides and 450 mg/100 g phospholipids. (5) An animal
study has evidenced that the replacement of casein diet up to 10% by fenugreek seeds did not produce
any deleterious effect in protein quality of casein as assessed by protein efficiency ratio, protein
digestibility and net protein utilization.(6) Cooking of fenugreek is understood to have no effect on the
quality seed protein.
3
, Fenugreek Oils
The extractable oil from fenugreek, which is about 6–8%, has a foetid odour and bitter taste with
marked drying properties. It has a specific gravity of 0.91, acid value 1–2,
2. AIM AND OBJECTIVES
2.1 Aim
To evaluate the preliminary phytochemical analysis and screening the bioactive
compounds present in the acetone extract of Fenugreek seeds.
2.2 Objectives
* Methodology for extraction of secondary metabolites from Trigonella foenum-
graecum * To analyze the phytochemical present in the different solvent extrac from
Trigonella foenum-graecum
* Screening and identification of bioactive compounds from Trigonella foenum-
graecum extract using GC-MS and functional group validation using Antibacterial.
4
