Vol. 10, Issue 11 (2021)

Author(s):
PC Vengaiah, S Kaleemullah, M Madhava, A Mani and B Sreekanth

Abstract:
The palmyrah fruit is natural and nutritionally rich, it can be considered as a potential source of various value-added products. Palmyrah pulp obtained from the ripe fruit is used in many traditional food items and its juice is a seasonal and low priced drinking juice due to lack of mechanisation and value addition. The fruit pulp helps to cure skin inflammations. It is used to treat nausea and vomiting as well as worm infestation. It is used as an expectorant and also as a liver tonic. A thin layer of sugar palm fruit jelly applied on the affected area has a soothing effect and immediately alleviates the itchiness associated with prickly heat. Being rich in minerals and vitamins, sugar palm fruits are a healthy option for people on diet or suffering from diabetes. It is a rich source of vitamins such as B, C and rich in minerals such as iron, zinc, potassium, calcium, phosphorus, thiamine, and riboflavin. Palmyrah fruit has anti-inflammatory and antioxidant properties. The antioxidant activity could be attributed due to the presence of high content of crude flavonoids, saponins, and phenolic compounds. It is also being used in folk medicine to cure various diseases. It contained pectin as well as contain an appreciable amount of saponin because of that fruit pulp having important medicinal properties. Although palmyrah fruits are seasonal they have excellent chemical and physical properties for the development of food and beverages. There is a demand for palmyrah ready to serve the beverage.