Proximate Composition, Physical Properties and Bio-Chemical Traits of Fresh Fenugreek Leafy Vegetables: A Comprehensive Study

Abstract

The present investigation was undertaken in the Department of Processing and Food Engineering, College of Agricultural Engineering, Raichur to study the different properties of fresh fenugreek leafy vegetable like proximate composition, physical and bio-chemical properties. Fresh fenugreek leaves, also known as methi leaves, are not only a flavourful ingredient but also offer several nutritional benefits. Objective of this study is to determine nutritional compounds of fenugreek leaves and their health benefits. Fresh fenugreek leaves are a rich source of vitamins and minerals. These are essential for maintaining a healthy immune system, promoting good vision, supporting blood clotting, and aiding in the production of new cells. Fenugreek leaves are packed with antioxidants, such as flavonoids (559.81 mg/100g), polyphenols (147.82 mg/100g), and carotenoids (20.25 mg/100g). These compounds help protect the body against damage from harmful free radicals, which can contribute to chronic diseases, including cancer and heart disease. Fenugreek leaves are a good source of dietary fiber. Fiber aids in digestion, helps regulate blood sugar levels, promotes a feeling of fullness, and supports healthy cholesterol levels. These leaves contain high amount of fibers about 2.20% consuming an adequate amount of fiber is important for maintaining a healthy digestive system.