Study on Physico-chemical Properties of Kokum Seed (Garcinia indica) Full Fat Flour and  Defatted Flour

Manoj R. Chate; D. C. Saxena; Subhash B. Kakade

doi:10.9734/ijbcrr/2019/v28i230137

Research Article Open access CC BY 4.0

Study on Physico-chemical Properties of Kokum Seed (Garcinia indica) Full Fat Flour and Defatted Flour

Manoj R. Chate, D. C. Saxena, Subhash B. Kakade

International Journal of Biochemistry Research & Review · pp. 1–5 · Published 1 Nov 2019

10.9734/ijbcrr/2019/v28i230137

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.

Kokum (Garcinia indica) kokum seed kokum seed flour kokum seed defatted flour (KSDF).

References (5)

1 Emerging role of Garcinol, the antioxidant chalcone from Garcinia indica Choisy and its synthetic analogs [DOI]
2 Comparative study of the functional, thermal and pasting properties of flours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars [DOI]
3 The chemistry and medicinal uses of the underutilized Indian fruit tree Garcinia indica Choisy (kokum): A review [DOI]
4 Proximate Composition of Underutilized Green Leafy Vegetables in Southern Karnataka [DOI]
5 Nature watch [DOI]

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Manoj R. Chate, D. C. Saxena, Subhash B. Kakade (2019). Study on Physico-chemical Properties of Kokum Seed (Garcinia indica) Full Fat Flour and Defatted Flour. International Journal of Biochemistry Research & Review , 1–5. https://doi.org/10.9734/ijbcrr/2019/v28i230137

Affiliations

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.

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