DEVELOPMENT OF VALUE ADDED PRODUCTS FROM BITTER GOURD
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Date
2015-07-10
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Bitter gourd (Momordica charantia) is a vegetable contains 92.4 g moisture,
protein 1.6 g, fat 1 g, minerals 0.8 g, crude fibre 0.8 g, carbohydrate 4.2 g, energy 25
kcal, calcium 20 mg, iron 0.61 mg, sodium 2.4 mg, potassium 171 mg and zinc 0.39 mg/
100 g. It also contains anti nutrient like phytate. The characteristic bitter taste of bitter
gourd is due to the bitter principle ‘Momordicin’. In the present investigation the effect of
processing on the nutrient and anti-nutrient composition on bitter gourd were analyzed.
Processing methods like dehydration, roasting and soaking were employed. The yield of
the bitter gourd sample after different processing methods like dehydration 5.6 g, roasting
5.0 g and soaking 6.0/100 g. The results revealed that there was a significant difference
between different processing methods of bitter gourd. Soaking increased protein, fat,
crude fibre, calcium, potassium, iron, sodium, copper, manganese and zinc content when
compared to other processing methods. Soaking was best method which reduced antinutrient
considerably. Four products were developed by incorporating at different levels
of bitter gourd (powder and raw) namely biscuits, ribbons, butter milk and cutlet. Sensory
scores of the products revealed that products were well accepted and had higher nutrient
content. Shelf life study revealed that the microbial load of developed products were
within safe limits. Thus, bitter gourd has lot of health benefits with good nutritional value
but it is not consumed extensively due to its bitterness, the processing methods improved
nutrients. Hence, products can be developed by using bitter gourd.
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