Fenugreek seeds are valuable legumes known for their high protein content, dietary fiber, oils, minerals, and various functional components. However, their bitter taste limits their use in food applications. This study aimed to develop a simple method to reduce the saponin content responsible for the bitterness of fenugreek seeds and to compare this method with other debittering techniques. The developed method involved soaking fenugreek seeds for 12 hours in a 4% lactic acid solution, followed by a germination period of 72 hours. The soaking of fenugreek seeds in a 4% lactic acid solution led to a reduction of 77.65% in the initial saponin content for unsoaked seeds, and an 80.85% reduction when followed by germination. Additionally, significant reductions in saponin levels were observed after germinating the soaked seeds in yogurt (71.11%) and water (60.49%). In contrast, the roasting process only achieved a reduction of 40.63% in saponin content. Different germination processes of fenugreek seeds after soaking in the 4% lactic acid solution, water, or yogurt led to increases in non-reducing sugars, crude fiber, ash, phenolics, flavonoids, and antioxidants, while starch, fat, and phytic acid levels were decreased. The fortified Baton Sale', made from 90% wheat flour and 10% debittered fenugreek flour, exhibited the best sensory attributes when containing flour from fenugreek seeds soaked in a 4% lactic acid solution for 12 h and followed by germination for 72 h.