Vol. 10, Issue 11 (2021)

Author(s):
Patel Chandrashikha, Prajapati RK and Nayak Amit Prakash

Abstract:
Tendu (Diospyros melanoxylon Roxb.) is considered to be minor forest produce (MFP) in India. The Tendu plant is grown in abundant all over the eastern part of India for commercialization of its leaves for making Bidi, a traditional cigarette.) The Tendu Nectar recipe developed with 10 treatments of experiment conducted. Tendu fruits were harvested from selected CPT of Two districts. A variation was observed in chemical composition of Nectar prepared over a period of storage time 0-90 days of fruit juice among investigated genotypes. During the experimentation acidity, ascorbic acid, TSS, total sugar, reducing sugar, the non-reducing sugars in Tendu fruit were analyzed. The final product maintains quality and is accepted over a period of time (0 to 90 days) without any deterioration. Since Tendu fruits are perishable they can’t be kept for a long time. The need of the hour is that wild and underutilized fruits of the forest must be utilized through processing, preservation, and value addition technology so that employment will be generate, and provide opportunities to the tribal communities to uplift their livelihood from these NTFPs. In Tendu fruit mineral such as potassium, calcium, and phosphorus present in high concentration. The storage behavior of Nectar up 90 days duration variation occurring in different combinations. Chemical composition of different treatments in Nectar have studied 15-day interval to 90-day storage the Acidity in Nectar 0.14 observed whereas, the ascorbic acid was recorded in mg/100 g unit in Nectar 9.93. The TSS acid ratio is 16.39% in the case of Nectar. The total sugar content observed in Nectar was 5.41 percent, whereas, reducing sugar in Nectar was 3.05 percent recorded. The Non-reducing sugar in Nectar was 2.34 percent recorded. The above combination of chemicals ensures the quality, storage behavior, and test of these beverages are safe to be consumed by a human being. The non-significant variation was observed the acidity of Nectar changed from 0.04 to 0.15%. The concentration of ascorbic acid; total sugar, reducing sugar, TSS, and non-reducing sugar were observed from the date of manufacture to reduce as increasing the age of the product.