DBT "Nutraceutical properties of underutilized fruits and vegetables in North Eastern Hill Region of India"

Nutrition-rich extruded snacks were developed from a mixture of cornflour, Bengal gram flour fortified by tree bean (TB) powder (0, 5, and 10%) using a twin-screw extruder. The nutritional, antioxidant, and amino acid profile and structural, functional, and sensory properties of the ready-to-eat (RTE) extruded snacks were evaluated. Ash, protein, and fiber content in TB-fortified extrudates were increased, whereas nitrogen-free extract was decreased. Total phenolics (2.34 mg g-1 FW), ascorbate (2.23 mg g-1 FW), total flavonoids (0.16 mg g-1 FW), and reduced glutathione (8.53 µM g-1 FW) were higher in the extrudates with 10% TB powder. Similarly, RTE extruded snacks fortified by 10% TB exhibited higher DPPH, FRAP, ABTS, hydroxyl radical activities, reducing power, and essential amino acids, such as lysine, leucine, isoleucine, cysteine, threonine, tyrosine, and methionine derived by HPLC. Extrudates fortified by 5% TB powder exhibited better microstructure through scanning electron microscopy. However, 10% TB powder possessed higher physicochemical properties and overall sensory attributes. This study reveals the tremendous industrial potential of nutrient-rich RTE extruded snacks fortified by underutilized TB (10%). Graphic abstract: Supplementary information: The online version contains supplementary material available at 10.1007/s13197-021-05251-w.

This study made an attempt to develop value added products (bay leaf tea powder, bay leaf saffron tea powder, bay leaf basil tea powder, bay leaf mint sparkle powder, bay leaf spice cubes and bay leaf spice mix) with underutilised forest produce bay leaf. The developed products were evaluated for sensory acceptability and the best acceptable products (bay leaf tea powder and bay leaf spice cube) were evaluated for nutrient, antioxidant and anti-nutrient composition in comparison with fresh bay leaf. The results indicated that bay leaf tea powder was rich in ash (18.67 ± 1.21) and protein (12.91 ± 0.81) content and bay leaf spice cube was rich in crude fiber (10.50 ± 2.79) content. The highest amount of proline (4.15 ± 0.11), phenols (8.73 ± 0.10), ascorbate (14.38 ± 0.40), flavonoids (36.58 ±0.61) and reduced glutathione activity (14.20 ± 0.25) were found in bay leaf tea powder compared to bay leaf spice cube and fresh bay leaf. 2,2-diphenyl-2-picryl hydrazyl (DPPH) (92.23 ± 0.24) and hydroxyl activity (0.03 ± 0.00) were higher in bay leaf spice cube. Tannin content (9.28±0.76) and phytic acid content (149.53±24.73) were higher in bay leaf tea powder compared to other products. Results of the study show that bay leaf and its products are sources of natural antioxidants and are rich in nutrients like fiber, minerals and proteins. The processing and marketing of this underutilized forest produce is capable of creating employment and economic opportunities through various value-added products processing activities, which can improve the food security of the forest communities. Citation: Kuna, A., M. R. Sahoo, M. Sowmya, P. D. Mayengbam, M. Dasgupta, and M. Sreedhar. 2020. Nutrient, antioxidant and anti nutrient composition of value added products made with underutilized forest produce bay leaf (Cinnamomum tamala). Agricultural Engineering International: CIGR Journal, 22(2):226-234.

Garcinia indica commonly known as kokum, has lot of medicinal properties and commercial importance, but the crop remains neglected and hence there is a need to concentrate on diversification and popularization of such underutilized fruits through development of value added products. To take advantage of health promoting properties of Kokum, five different value added products namely, Kokum pickle (KP), Kokum sauce (KS), Kokum sambar mix (KSM), Kokum spice candy (KSC), Kokum popsicles (Kpops) were developed and standardized. Sensory evaluation was conducted on all the products and the results indicate that, Kpops were highly acceptable among all other kokum products, followed by KS, KSC, KP and KSM with good acceptability scores. Value addition of Kokum fruits will improve the consumption by different communities and also reduce the post harvest losses of the underutilised fruit, apart from promoting several health benefits.

Kachai Lemon (Citrus jambhiri) Lush. fruits and peel were processed into various value added products like Kachai lemon Squash (KLS), Kachai lemon salt pickle (KLP), Kachai lemon sweet pickle (KLSP), Kachai lemon sweet pickle without oil (KLSPWO), Kachai lemon candied peel (KLCP), Kachai lemon candied peel with chocolate (KLCP-CH), Kachai lemon candied fruit slices (KLCFS), Kachai lemon candied fruit slices with chocolate (KLCFS-CH), Kachai lemon jelly (KLJ) and Kachai lemon and Prunus (Prunus napaulensis) jelly (KLPJ). All the products were subjected to sensory evaluation and were well accepted. KLP, KLSP and KLPJ received the highest scores for overall acceptability with a score of 8.20 on a 9 point hedonic scale indicating the best way to preserve the highly perishable fruits. Kachai lemon fruits and their by-products (peel) can serve as an alternative source of income to the farmers growing the fruits by appropriate value addition.

King Chilli is an exotic crop which belongs to the species Capsicum chinense Jacq. cultivated in Myanmar and Indian states of Assam, Nagaland and Manipur. In 2007, King chill was awarded as world’s hottest chilli by Guinness book of world records. The King chilli grown in North Eastern Hill Regions of India (NEHRI) is utilized in fresh form by the local people, but there are not many value added products. Hence a study was taken up to formulate various value added products and standardize them.

It was observed that overall acceptability of RTE extruded snack products made with 10% level (8.20+0.94) tree bean powder was better accepted among other tree bean extruded products. Other RTE extruded extruded snack with 5 % tree bean powder had overall acceptability score of 7.86+0.83 followed by 15% tree bean (7.66 + 0.81) and 2.5% tree bean (7.26 + 0.70) indicating good acceptance of the extruded snacks. The results of amino acid analysis indicated that tree bean dehydrated powder was rich in essential amino acids like lysine, valine, phenylalanine, isoleucine, leucine, methionine (0.42 to 1.49 g/100g). The lysine content increased in RTE extruded products made with 2.5% tree bean powder which slightly decreased at 15% level of incorporation, followed by 5% incorporation. As per the results of Scanning Electron Microscopy (SEM) imaging at 70X magnification-• RTE extruded products developed with 2.5% and 5% tree beans had good expansion and diameter. • RTE extruded products developed with 10% tree bean had less expansion and diameter and it further reduced with 15% tree bean incorporation. Results indicate that tree bean incorporation at 5 % level for development of RTE extruded snack has good textural properties. Conclusion Acknowledgements

As a part of the DBT funded study, various products like King chilli sauces with pulp and extracts, sweet and sour King chilli sauces, toffee, curry paste, sweet and sour King chilli pickles were developed and standardized and subjected to biochemical analysis. Fresh King chilli, Dry King chilli and King chilli products were developed, standardized and were subjected to biochemical analysis (Capsaicin content, DPPH, Flavonoids, Reducing power, Carotenoids, Proline, Phenols, TSS, Reducing sugars, Ascorbic acid). The results indicated that the capsaicin content of Fresh King chilli was 33.95mg/g and dry King chilli was 76.56mg/g. The range of capsaicin content ranged between 1.55mg/g to 12.20mg/g in the value added products with highest in King chilli pickle. The DPPH activity ranged between 2.84% to 13.30% in the value added King chilli products with highest being in King chilli pickle (13.30%). The flavonoid content was highest in dry chilli powder (22.50mg/g) and lowest in King chilli sweet sauce (0.35mg.g). Processing of King Chilli lead to decrease in the Proline content, Ascorbic acid content, Reducing sugars, Phenols, carotenoids and reducing power activity. The standardized value added products with King chilli can have economic viability and the processing technologies developed can be adapted by the farmers of North Eastern hill regions of India for commercialization

Kachai lemon (Citrus jambhiri Lush.) is one of the most potential fruit crops in northeast India. The present study was conducted to improve the nutritional quality of Citrus jambhiri fruits under storage using permissible doses of gamma irradiation at 0.25, 0.5, 0.75 and 1.0 kGy. Proximate content such as moisture, ash, crude fat, crude fibre, crude protein and energy was increased at low doses of gamma rays (0.25-0.5 kGy) and decreased at higher doses (0.75-1.0 kGy). However, available carbohydrates and energy increased with increase in doses of gamma rays. The ascorbate content of fruit increased at 0.25 kGy and decreased at higher doses. Higher reduction in anti-nutrient content such as lipid peroxidation and tannin content was obtained at higher doses of 0.75-1.0 kGy. The results of the present study shed light on improving nutritional properties of C. jambhiri fruits under storage using gamma irradiation.

Prunus fruits which have a short post harvest life can be successfully utilized for development of various value added products. The products like Prunus Crush (PC) and Prunus-Apple fruit rolls (PAFR) were very well accepted as per sensory scores among the other products developed. Nutrient composition, antioxidant activity and radical scavenging activity was evaluated in the best accepted prunus products (PC and PAFR) along with prunus pulp (PP). Among the three, PP exhibited higher antioxidant activity and total phenolic contents compared to the other two processed products. Radical scavenging (ABTS activity, Hydroxyl radical activity) was high in PP and PAFR respectively. The results indicate that value added products developed from prunus are not only attractive in sensory parameters due to the colour imparted by the anthocyanin pigments of prunus, they are also beneficial in maximizing the health benefits due to the rich nutrients, antioxidant and radical scavenging activity present in fresh and value added prunus products.

Prunus fruits which have a short post harvest life can be successfully utilized for development of various value added products. The products like Prunus Crush (PC) and Prunus-Apple fruit rolls (PAFR) were very well accepted as per sensory scores among the other products developed. Nutrient composition, antioxidant activity and radical scavenging activity was evaluated in the best accepted prunus products (PC and PAFR) along with prunus pulp (PP). Among the three, PP exhibited higher antioxidant activity and total phenolic contents compared to the other two processed products. Radical scavenging (ABTS activity, Hydroxyl radical activity) was high in PP and PAFR respectively. The results indicate that value added products developed from prunus are not only attractive in sensory parameters due to the colour imparted by the anthocyanin pigments of prunus, they are also beneficial in maximizing the health benefits due to the rich nutrients, antioxidant and radical scavenging activity present in fresh and value added prunus products.