Abstract
Fenugreek (Trigonella Foenum-groecum L.) is an annual dicotyledonous plant that belongs to family Fabaceae or Leguminosae. It has been cultivated throughout the world and used for thousands of years for food flavoring, essential oil applications, and in traditional medicines. Mostly fenugreek contains choline, linoleic acid, linolenic acid, and stearic acid contents. The extent of each of these chemical constituents varies depending on the type of species or cultivars as well as cultivation conditions such as soil type, weather, irrigation, pruning, and other horticultural practices. Fenugreek is an essential component of several industrial applications including food, cosmetics, and pharmaceutical products. More uses and applications of fenugreek by-products are being added. Further research is needed for maximizing the yield per hectare and optimum preservation and more appropriate oil extraction methods, particularly in the developing world where fenugreek leaf and flower harvesting and postharvesting processing methods are more traditional.
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