Engineering of fenugreek seed-based functional foods for sustainable agricultural practices and resource optimization in civil engineering
Author(s): Maria Kristensen
Abstract: Fenugreek (Trigonella foenum-graecum L.) has gained attention beyond its traditional use in culinary and medicinal contexts. The seeds, rich in bioactive compounds, present promising potential for developing functional foods that not only promote human health but also contribute to sustainable agricultural practices. This paper delves into the engineering of fenugreek seed-based functional foods, with a focus on their role in advancing resource optimization in civil engineering and enhancing agricultural sustainability. The integration of fenugreek's bioactive properties can foster resource efficiency and offer novel solutions in fields such as crop management, biodegradable materials, and water treatment. The exploration of fenugreek seed utilization across these sectors signifies a multidisciplinary approach that aims to bridge the gap between food science, agriculture, and civil engineering.
Maria Kristensen. Engineering of fenugreek seed-based functional foods for sustainable agricultural practices and resource optimization in civil engineering. Int J Res Civ Eng Technol 2025;6(2):29-31. DOI: 10.22271/27078264.2025.v6.i2a.94
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