Vol. 7, Issue 1, Part B (2025)

Fenugreek (Trigonella foenum-graecum) seeds are a well-known source of bioactive compounds, including saponins, flavonoids, alkaloids, and dietary fiber, which have been linked to numerous health benefits. As interest in functional foods grows, fenugreek seeds have emerged as a potential ingredient for enhancing health through food systems. This paper explores various engineering approaches for extracting and applying bioactive compounds from fenugreek seeds in functional foods. The paper delves into extraction methods such as solvent extraction, supercritical fluid extraction (SFE), and microwave-assisted extraction (MAE), with a focus on optimizing yields while preserving bioactivity. Additionally, it examines the incorporation of these bioactive compounds into food products such as dietary supplements, energy bars, and functional beverages, while discussing the challenges in large-scale production and improving bioavailability. The study highlights the potential of fenugreek seed extracts as functional ingredients in the food industry.