Study on Physico-chemical Properties of Kokum Seed (Garcinia indica) Full Fat Flour and Defatted Flour
Manoj R. Chate
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab – 148106, India.
D. C. Saxena
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab – 148106, India.
Subhash B. Kakade *
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab – 148106, India.
*Author to whom correspondence should be addressed.
Abstract
Kokum (Garcinia Indica) is an ancient fruit of India which is mostly consumed in the form of sarbat. It is mainly found in the western ghats in the state of Maharashtra, Goa, Karnataka, and Kerala. Kokum fruit is widely used in culinary, pharmaceutical, nutraceuticals uses. Kokum has a long history in Ayurvedic medicine as it was traditionally used to cure sores, dermatitis, diarrhoea, dysentery, ear infection and to facilitate digestion. The present study conducted to study Physico-Chemical Properties of Kokum Seed (Garcinia indica) Full Fat Flour and Defatted Flour and it reveals that defatted kokum seed flour is superior in quality in terms of protein, carohydrates, crude fiber and Vitamin B3 contain as compared to kokum seed flour. We can utilise the Kokum seed defatted flour to overcome protein malnutrition problems in developing countries.
Keywords: Kokum (Garcinia indica), kokum seed, kokum seed flour, kokum seed defatted flour (KSDF).