Fenugreek (<i>Trigonella foenum graecum</i>) gum: A functional ingredient with promising properties and applications in food and pharmaceuticals—A review

Abstract Fenugreek ( Trigonella foenum graecum ) is an annual plant belonging to the family Leguminosae or Fabaceae. The seeds of fenugreek contain 26.8% soluble fiber chemically identified as galactomannans with properties similar guar and psyllium husk so on. Galactomannans are biopolymers consisting linear core poly (1,4)‐β‐D‐mannan backbone having varying degrees D‐galactosyl substituents attached by 1,6‐glycosidic linkages. Different derived from various legumes usually differ in molecular weight, ratio mannose galactose, mode place linkages galactose moieties mannan backbone. gum has a 1:1, showing highest amount resulting its water solubility compared locust bean gum. It suggested that linked uniformly maximum hydration solubility. This M/G affects physicochemical inversely related sterically stabilize emulsions against flocculation coalescence getting adsorbed onto oil droplets. In addition this, all found exhibit some surface, interfacial, emulsification activities. Because these properties, it preferred over other natural hydrocolloids excellent ingredient for food applications. As hydrocolloid, provides texture, appeal, gelling, thickening, emulsifying, stabilizing, encapsulating properties. present review, we summarized extraction, purification, chemical, functional structure, thermal rheological behavior isolated seeds, then vital application this traditional source food, pharmaceutical, industries.