BITTER GOURD: HEALTH PROPERTIES AND VALUE ADDITION AT FARM SCALE a

Abstract

Momordica charantia, commonly known as bitter gourd has been traditionally used in Ayurvedic and Chinese medicine to treat diabetes and its complications. Several medicinal properties of the bitter gourd have been studied such as anti-diabetic, anti-ulcerogenic, anti-mutagenic, antioxidant, anti-tumour, anti lipolytic, analgesic, abortifacient, anti-viral, hypoglycemic and immunomodulatory. In vitro studies reveals that the bitter gourd proteins (α-and β-monorcharin) have inhibitory effect against HIV virus. Medicinal value of bitter melon has been attributed to its high antioxidant properties due in part to phenols, flavonoids, isoflavones, terpenes, anthroquinones, and glucosinolates, all of which confer a bitter taste. Bitter gourd is often used in cooking for its bitter flavor, typically in stir-fries, soups, and also as tea. Pakistan, Philippines, Panama and Nepal also use this bitter vegetable for culinary purposes in addition to India. A large number of value added products can be prepared from bitter gourd like bitter gourd juice, pickle, dried rings, chips, etc. These valued products in addition to being healthy are more palatable than raw fruit thus increasing consumption of this bitter fruit. Further, processing of bitter gourd can generate a source of income among farmers and women making their livelihood better.

Full text

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BITTER GOURD: HEALTH PROPERTIES AND VALUE ADDITION
AT FARM SCALE
aMamta Thakur* and bR. K. Sharma
aTeaching Assistant, Department of Food Science, Nutrition and Technology, CSKHPKV,
Palampur – 176062 (Himachal Pradesh) India.
bAssistant Professor, Shramsakti College of Food Technology, Maldad, Sangamner,
Ahmednagar - 412201 (Maharashtra) India.
*E-mail: thakurmamtafoodtech@gmail.com
Abstract
Momordica charantia, commonly known as bitter gourd has been traditionally used in
Ayurvedic and Chinese medicine to treat diabetes and its complications. Several medicinal
properties of the bitter gourd have been studied such as anti-diabetic, anti-ulcerogenic, anti-
mutagenic, antioxidant, anti-tumour, anti lipolytic, analgesic, abortifacient, anti-viral,
hypoglycemic and immunomodulatory. In vitro studies reveals that the bitter gourd proteins
(α-and β-monorcharin) have inhibitory effect against HIV virus. Medicinal value of bitter
melon has been attributed to its high antioxidant properties due in part to phenols, flavonoids,
isoflavones, terpenes, anthroquinones, and glucosinolates, all of which confer a bitter taste.
Bitter gourd is often used in cooking for its bitter flavor, typically in stir-fries, soups, and also
as tea. Pakistan, Philippines, Panama and Nepal also use this bitter vegetable for culinary
purposes in addition to India. A large number of value added products can be prepared from
bitter gourd like bitter gourd juice, pickle, dried rings, chips, etc. These valued products in
addition to being healthy are more palatable than raw fruit thus increasing consumption of
this bitter fruit. Further, processing of bitter gourd can generate a source of income among
farmers and women making their livelihood better.
Introduction
Bitter gourd (Momordica charantia Linn.) belongs to the family of Cucurbitaceae
and known as one of the bitterest fruits. It actually originated in India and eventually carried
to China during the 14th century (Aboa et al., 2008). It is tropical and subtropical climber.
Bitter gourd received different names such as bitter gourd or bitter melon for its English
name and Goya for its Japanese name. It is known with different common names in different
Indian languages i.e. Hindi – Karela; Sanskrit – Karavelli; Marathi – Karli; Gujarati – Karelo;
Bangali – Baramasiya; Kannada – Karali; Malayalam – Kaypa; Tamil – Pakar; Telugu –
Kakara. Bitter gourd is one of the nature's most bountiful gifts and is one of the discarded
vegetables by people, just because of its bitter taste as it contains a bitter compound called
momordicin. Bitter gourd fruits consist of glycosides, saponins, alkaloids, reducing sugars,
resins, phenolic constituents and free acids (Raman and Lau, 1996). Bitter gourd has good
demand due to its special culinary taste and it is also considered to be a good source of
dietary fibers (Gopalan et al., 2000). The immature fruits of bitter gourd can be fried, deep-
fried, boiled, pickled, juiced, and dried to drink as tea (Myojin et al., 2008). Bitter gourd is
anti-diabetic, stimulant, stomachic, laxative, blood purifier and control diabetes. It is
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antidotal, antipyretic tonic, appetizing and antibilious (Sandhya et al., 2000). Its leaves are
nutritious and have been reported as a source of calcium (1%), magnesium (4%), potassium
(7%), phosphorus (5%), and iron (3%); fruits and leaves are great source of B vitamins;
Thiamine (4%), Riboflavin (4%), Niacin (2%), Vit.B6 (3%) and Folate (13%). The fruits of
bitter gourd are considered as a rich source of vitamins and minerals and contain 88 mg
vitamin C per 100 g (Akryod, 1963).
Health Properties
1. Hypoglycemic Activity
Bitter gourd contains bitter chemicals like charantin, vicine, glycosides and
karavilosides along with polypeptide-p, plant insulin, which are hypoglycemic in action and
improve blood sugar levels by increasing glucose uptake and glycogen synthesis in the liver,
muscles and fat cells (Raman and Lau, 1996 and Harinantenaina et al., 2006). Bitter melon
contains another bioactive compound i.e. lectin that has insulin like activity due to its linking
together 2 insulin receptors. This lectin lowers blood glucose concentrations by acting on
peripheral tissues and, similar to insulin's effects in the brain, suppressing appetite.
2. Antioxidant Activity
The antioxidant properties of carotenoids protect humans from carcinogens and
mitigate free radical effects associated with heart disease.
3. Antifertility Effects
Excessive consumption of the fruit and leaves of bitter gourd can reduce sperm
production. Bitter gourd ethanol seed extracts have also shown to have potent male
antifertility effects when administered to dogs and guinea pigs.
4. Antiviral Activity
In recent years, a number of chemical components have been isolated from bitter
gourd, such as c-momorcharin, which inactivates ribosome function and stimulates MAP30
(Momordica anti-HIV protein) production, which, in turn, simultaneously suppresses HIV
(human immunodeficiency virus) activity. (Lee-Huang et al., 1995).
5. Antimicrobial Activity
The leaf extracts of bitter gourd possess antimicrobial activity principally against
Escherichia coli, Staphylococcus, Pseudomonas, Salmonella, Streptobacillus, and
Streptococcus. More specifically, fruit extracts of M. charantia L. have demonstrated activity
against tuberculosis and the stomach ulcer—causing bacteria Helicobacter pylon.
6. Anticancerous and Antitumorous Activity
A novel phytochemical in karela has clinically demonstrated the ability to inhibit an
enzyme named guanylate cyclase. This enzyme is thought to be linked to the pathogenesis
and replication of not only psoriasis, but leukemia and cancer as well.
7. Respiratory Problems
The paste of the leaves of the bitter melon is mixed with equal amounts of the paste of
tulsi leaves. This is taken with honey each morning as a treatment and prevention for
respiratory problems such as asthma, bronchitis, common colds and pharyngitis.
8. Skin Infections
In case of scabies, ringworm and psoriasis, etc. one cup of bitter melon juice must be
had each morning on an empty stomach. This juice can be made more potent by adding a
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teaspoonful quantity of the juice of the lime in it. It is also used in prevention of leprosy in
vulnerable regions of the world.
9. Blood Impurities
Bitter gourd is used as a blood purifier due to its bitter tonic properties. It can heal
boils and other blood related problems that show up on the skin. For treatment, a cupful of
the juice of the bitter melon must be taken each day in the morning, with a teaspoon of the
juice of the citrus lemon in it.
Post-Harvest Losses and Value Addition
The post-harvest loss of bitter gourd is about 25%. Main reason for this much loss is
ripening and mechanical damage during transport. Due to warty nature of the fruit the
transport damage is very high. Further, polysacks bags being used to pack them cause severe
damage to the fruit. If fruits are carefully transported, post-harvest loss can be minimized to a
greater extent. Bitter gourd can be stored at ambient temperature for 4-6 days if they are
harvested in a slightly immature stage. However this storage life can further be extended by
storing them at 13oC.
Value addition of bitter gourd can be done by a number of ways. Thin slices can be
dehydrated and this technology is adopted in a small scale for domestic purposes. A better
quality product can be prepared if driers are used for dehydration. In addition, fruits can be
canned (Krawinkel and Keding, 2006). They are usually blanched or soaked in salt water
before cooking to reduce the bitter taste. Incorporating bitter foods in commonly consumed
food dishes can mask the bitter taste of bitter gourd (Snee et al., 2011). The seeds of ripe
fruits are used as condiment. Further, bitter gourd is used for juice preparations especially for
diabetic patients and may be mixed with other fruit/vegetable juices to improve its
palatability for the general consumer.
Bitter Gourd Juice Preparation and Storage
Fresh bitter gourds are washed thoroughly and cut off from the top and are not peeled.
The bitter gourd pulp is extracted in a juicer extractor/pulper/blender/filter press and then
strained. Based on quality and yield of pulp, it is advisable to use blender or pulper than
others. The juice is pasteurized at 83°C for 3 min and citric acid @ 0.15% is added, followed
by chemical preservatives, 0.2-0.3% KMS. The pre-sterilized glass bottles are filled with the
hot juice and corked. These processed juices can be kept for storage at room temperature for
six months.
Bitter gourd juice has been recognized as nutraceutical on the basis of presence of
certain bioactive components. The other fruit like lemon, amla etc juices can be added to
bitter gourd juice to enhance the nutritional value as well as palatability.
Fried Bitter Gourd Chips
The bitter gourds are washed and trimmed the ends off. Slice them in half lengthways,
remove the seeds and then slice them lengthways into long strips, 0.5cm (1/4-inch) wide and
3.75cm (1/1/2 inches) long, approximately. Place the bitter melon pieces in a bowl, sprinkle
liberally with 2% salt and 1% turmeric powder. Keep it for 30 min to reduce the bitterness of
bitter gourd. The bitter gourd pieces are kept under running water and drain excess water
from them. Bitter gourd slices are allowed to dry either in solar dryer or other mechanical
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dryer for suitable time. After drying the corn flour is sprinkled on the chips and then fried
into deep fat fryer at 1600oC for 3 min. After frying chips are removed and then red chili
powder and chat masala may be added for increasing palatability. Bitter gourd chips should
be packed into the LDPE bags and sealed with the help of sealing machine and well labeled.
Packed bitter gourd chips are stored in the cool or dry place.
Dehydrated Bitter Gourd Rings
Dried product is preferred because of advantages like reduced mass and lowers
packaging requirements. Dehydrated bitter gourd rings are also used in cooked, stuffed and
fried forms. Properly washed bitter gourd fruits are cut into 1.5 cm thick rings which are then
blanched in boiling water for 3 minutes and soaked in 0.2 per cent potassium metabisulphite
solution for 15 minutes to inactivate the peroxidase enzymes. The pre-treated bitter gourd
rings are spread on an aluminium tray for solar drying and cabinet drying (Singh and Sagar,
2013).
Bitter Gourd Pickle
Washed bitter gourds are placed in a strainer to drain out remaining water. Cut the
bitter gourds into thin round pieces. Put 1 tsp salt to the pieces of bitter gourds and keep aside
for 1 hour in a utensil. This releases the bitter water from them, put these salt coated bitter
gourds in boiling water and cover for 5 minutes. Keep the bitter gourd pieces in a strainer and
remove excess water, keep the pieces on a washed cloth for 2-3 hours in the open/sun to dry
the water on them. Roast Heeng, Jeera, Methi and Saunff till they turn light brown. Grind
these roasted spices with yellow mustard to a coarse powder. Now keep the bitter gourd
pieces in a dry utensil, also put the roasted spices and salt, mix all these ingredients properly.
Squeeze the juice from the lemons on the bitter gourd pieces and mix with a spoon. Fill a
glass or plastic container with the bitter gourds mixed in spices. We can also keep this
container in the sun. Stir the pickle everyday for the next 4 days with a clean and dry spoon.
Sour bitter gourd pickle with a mouth watering smell is ready. This pickle can be eaten for
15-20 days. To increase its shelf life, keep the pickle in the fridge or add mustard oil enough
to submerge the pickle completely.
Potential Dangers
People should avoid bitter melon if they have a known allergy to bitter melon or any
member of the Cucurbitaceae (gourd or melon) plant families and bitter melon cannot be
recommended during pregnancy or breast-feeding because of the risk of birth defects or
spontaneous abortion.
Conclusion
Bitter gourd is a very wonderful vegetable not only providing nutrition but also
offering several components which show medicinal properties against a wide number of
diseases. Most of its chemical constituents have explored for treating conditions like diabetes,
stomach disorders, pain, viral and bacterial infections as well as life threatening cancer and
HIV infections too. This bitter fruit can be used for preparing many mouth watering healthy
products. Bitter gourd juice blended with citrus juice, chips, dehydrated rings, pickle etc. are
some of the nutritious products which people can make at the household level. Thus value
addition of bitter gourd not only improves the economical status of people especially women
and farmers but also aids in fighting against several chronic diseases.
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Bitter Gourd: Health Properties and Value Addition at Farm Scale