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Comparative Study of Different Drying Methods for Drying of Blanched Fenugreek Leaves

Fenugreek is one of the oldest cultivated spice crops of the world and grown for its medicinal value and forage in India (Sweta et al., 2017). Fenugreek is also known as ‘Kasuri Methi’. It is a very ancient spice which is used for flavouring various dishes. These leaves are bitter in taste, when added to any recipe it will surely titillate your taste bud. They are also known as protective food, which reflect their significance in supply of vital nutrients, essential for our health. In addition, they provide dietary fibres which aids in proper digestive function. Green leafy vegetables are rich source of vitamin A and C and mineral such as calcium, iron, phosphorus and potassium. The Fenugreek (Trigonella foenumgraecum L.) is mainly grown in Northern India. The leaves and young pods are used as vegetables and the seed as condiments. It has also some medicinal value which prevents constipation, removes indigestion, stimulates the spleen and the liver, and is appetizing and diuretic. The leaves are quite rich in protein, minerals and vitamin C. Fenugreek is considered to be a native of Eastern Europe and Ethiopia and is also found growing wild in North-Western India. It belongs to the family Leguminoseae, genus International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 8 Number 01 (2019) Journal homepage: http://www.ijcmas.com