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Sprouts are organic foods that are now-a-days gaining a great deal of importance as functional foods. Such types of foods possessing bioactive ingredients have been associated with prevention of oxidative stress related diseases like diabetes and hypertension. In the current study two different cultivars of fenugreek viz. Methi local and Methi Shalimar Improved were analyzed for the effect of food grade nano particle Chitosan, Folic acid and Vitamin C on the physio-chemical as well as overall antidiabetic activity of fenugreek at different stages of sprouting. Mr. Anwar Hussain is the author of the book. Dr Imtiyaz Murtaza, is the coauthor and major guide of the student. He is an internationally recognized Biochemist and Molecular biologist having 15 years teaching experience, PhD from Jamia Milia Islamia, New Delhi, published 50 research articles, Visiting Scientist in Universities of Wisconsin, USA & Zurich, Switzerland and initiated Masters in Biochemistry at SKUAST