Comparative Analysis of the proximate Composition of palmyrah pinattu and flours (Odiyal, Boiledodiyal)
Abstract
Palmyrah ( Borassusflabellifer) fruit is mostly used as fresh fruit, because of its perishable nature it is traditionally preserved as dried fruit pulp called as pinattu (fruit leather). It contained pectin as well as contain appreciable amount of saponinbecause of that fruit pulp having important medicinal properties. Considering these facts the phytochemical constituents of solvent extracts of pinattu was identified and evaluated. Samples was collected from the three different branches ofPalmyrah Development Board.
Pinattu, boiled odiyal flour and odiyal flour contained 16.6±(0.008), 11.66±(0.001), 10.66±0.001 g/100g of moisture, 2.23±0.062, 6.51±0.062, 6.7813±0.06 g/100g of protein, 0.08±0.001, 0.28±0.008, 0.43±0.013 g/100g of Fat, 0.04±0.001, 0.02±0.0003, 0.02±0.0002 g/100g of Ash, 5.06±0.01, 7.13±0.18, 4.49±0.15 g/ 100g of crude fiber and (75.91±0.61, 74.37±0.65, 77.59±0.5 g/100g of carbohydrate respectively. There were significant different (p<0.05) between the each samples for all the nutrient content except moisture content .
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Introduction
Borassusflabellifer L. , belongs to family Arecaceae,(Asmussenetal., 2006) commonly known as Palmyra palm or Asian toddy palm is a native of tropical Africa (Nesbitt, 2005). The coconut like fruits are three sided when young, becoming rounded or more orless oval, 12-15 cm wide, and capped at the base with overlapping sepals (Morton, 1988).This plant has a commercial and medicinal value (Ghosh etal., 2012). The fruit pulp of B. flabellifer has been used in traditional dishes The different parts of the plant is used for the various ailments like secondary syphilis, anti periodic, heart burns, liver and spleen enlargement etc. It has anti-inflammatory effects (Nadkarni, 1954; Vaidyaratnam, 1994; Kapoor, 2000).
The availability of good data provides a strong foundation for the more important next step - the analysis of the information. So Proximate Nutritional Composition Determination of pinattu, Boiledodiyal flour and odiyal flour also in the analysis of information and facilitate a better understanding of palmyrah products. Measurement of nutritional status is one of the key indicators for monitoring the overall welfare of a population and measuring the impact of change in factors that affect the welfare of a population. Negative change in the nutritional status of a population indicates a problem. (Food Security Analysis Unit for Somalia (FSAU). 2005) and nutrition is the science of food in relation to health. Nowadays the focus on nutrition is based on a new definition of health as "prevention of disease" in which nutrition plays a key role yet most people are unsure whether certain foods are good or bad for them so the Nutritional analysis was most important for the population . Dried raw tuber flour ( odiyal Flour ) Raw tubers are split into two halves. Usually they are stored in the form of dried pieces and milled only when needed for make odiyal flour. Boiled odiyal flour Boiled tubers are split into two halves and sun dried then milled into flour is known as Boiled odiyal flour ( 'Pullukodiyal flour').
Conclusion
Findings from this research work have revealed great potential food uses of palmyrah based products. These products have appropriate amount of protein content as well as those were very good source of fiber therefore which could be used in various food applications.
