Fenugreek Seed
Specifications:
Parameter | Standard Value | Importance |
Protein | $23.0\% – 26.0\%$ | High in lysine and tryptophan; competitive with many pulses. |
Dietary Fiber | $25.0\% – 50.0\%$ | Composed of soluble (mucilage) and insoluble fractions. |
Saponins | $4.0\% – 8.0\%$ | Responsible for many medicinal properties and bitterness. |
Fixed Oil (Fat) | $6.0\% – 8.0\%$ | Primarily linoleic and linolenic acids ($\omega-6$ and $\omega-3$). |
Volatile Oil | $0.01\% – 0.02\%$ | Contains Sotolon, the compound responsible for the maple aroma. |
Iron | $\approx 33 – 35$ mg | Exceptionally high source of plant-based iron. |
Moisture10 | Max 11$10\% – 12\%$ | Essential for preventing mold and preserving the aroma.12 |
General Physical Description:
- Appearance: Small, hard, and firm seeds with an angular, rhomboid (square-to-rectangular) shape. They feature a deep, oblique furrow on one side that divides the seed into two unequal lobes.
- Colour: Range from golden yellow to light yellowish-brown or caramel. Premium seeds are vibrant and uniform; a dull or dark brown Colour may indicate old age or poor drying.
- Size: Generally 3 mm to 5 mm in length and about 2 mm to 3 mm in width.
- Aroma & Taste: A strong, maple-like, slightly sweet but predominantly bitter aroma. The bitterness is due to the presence of alkaloids and can be reduced by light roasting.
- Texture: Very hard and stone-like when dry. Upon soaking, they become highly mucilaginous (slimy) due to their high soluble fiber content.