Author(s): Shreya Singh, Dr. Sarita Iraj, and Dr. Anvita Singh

Abstract:
The objective of present investigation was "To Study a standardization and development of product of Methi leaves (Fenugreek)” was to standardize and develop the products using Fenugreek leaves and there Sensory evaluation. Polyunsaturated 23g, it is a complete protein essential amino acid provided in its typical supplement form as a dried powders, 100 gram amount of fenugreek leaves supplies 490 calories and is a rich source. Fenugreek leaves benefits are so amazing that taken on a daily basis they could restore and revitalize health such as promote digestive health, improve heart health, balance blood sugar, boost energy and exercise performance, build stronger bones, Aid in weight loss, fight cancer growth, developed product fenugreek leaves were pulao, sambar, kadhi, salad, raita. The organoleptic evaluation of product was done by using (9-point hedonic scale), the result of fenugreek leaves based product for pulao, sambar, kadhi, salad, raita (T1), (T2), (T3), were best in all treatment in case of all sensory attributes, The overall acceptability of experimental (T3) pulao, sambar, kadhi, salad, raita were 9, 8.7, 8.9, and 9respectively developed product were accepted by panel members.