TABLE 2.

Utilization of fenugreek seeds in different products.

Food products	Application strategies	Key findings	References
Buffalo milk yogurts	Fenugreek seed and Moringa oleifera flours	Improved yogurt culture feasibility, total polyphenolic content (TPC), antioxidant activity (AOA), nutritional value, functional properties, mineral and antibacterial effect	Dhawi et al. (2020)
Wheat flour rusk	Fenugreek powder	Improved nutritional attributes, acceptability rates, quality, loaf weight, stiffness, antioxidant activity (AOA), fiber, mineral, phytochemical attributes, developed dark color, reduced sensory characteristics and loaf volume	Dhull, Punia, Sandhu, et al. (2020)
Wheat flour and biscuit	Fenugreek powder (10%)	Increased chemical and sensory attributes and hindered degenerative illnesses	El‐Naggar (2019)
Meat products	2% and 4% of fenugreek powder	Increased quality, chewiness, stiffness, gumminess, fat released, and reduced fluid salvation	Frangopoulos (2022)
Injera	Fenugreek flour	Improved nutritional value, enhanced mineral, crude protein, fat, and fiber contents, and reduced microbial growth rate	Godebo et al. (2019)
Beef burger	Seed flour (3%, 6%, 9%, and 12%)	Enhanced sensory attributes and acceptance rate, increased essential amino acid, physicochemical and microbiological quality	Hegazy and Hegazy (2011)
Beef patties	Extract	Antioxidant capacity amended oxidative stability, decreased thiobarbituric acid value, and delayed oxidative rancidity of patties	Hettiarachchy et al. (1996)
Tunisian beef sausage	Fenugreek seed constituents (polar polysaccharide)	Improved storage stability, delayed myoglobin, and lipid oxidation	Ktari et al. (2017)
Upma (semolina‐based)	Fenugreek seed powder, chickpea in different forms	Increased nutritional value, acceptability rate, moisture, fat, protein, fiber, Ca, Fe, decreased gastrointestinal (GI) bleeding, carbohydrates, and calories	Kumari (2013)
Gluten‐free fresh pasta	Chickpea powder, tiger nut, and fenugreek	Improved nutritional value, increased soluble and insoluble fibers, protein %, sensory attributes, developed reddish color and good texture, reduced carbs enzymatic digestion, and glycemic response	Llavata et al. (2020)
Chicken meat patty	Fenugreek powder	Enhanced sensory properties	Qureshi et al. (2018)
Wheat flour	Fenugreek powder (5%, 10%, 15%, and 20%)	Enhanced consistency, viscosities, bulk density, water‐holding capacity, emulsion potentiality, functional properties, produced yellowish color, and reduced melting enthalpy	Sakhare and Prabhasankar (2017)
Cereal‐based products	Fenugreek polysaccharide flour (15%)	Improved physical and sensory attributes and reduced GI properties	Shirani and Ganesharanee (2009)