Nutritional and functional characterisation of Borassus flabellifer L. tuber with subsequent incorporation into value-added products
Abstract
Palmyra tuber (Borassus flabellifer L.), a traditional, underutilised crop with numerous nutritional and nutraceuticalproperties, has the potential to be incorporated into modern-day foods to add value. This study aimed to explore thenutritional potential of processed palmyra tuber flour for use in value-added food products, promoting sustainable utilisationof this indigenous resource. Locally sourced tubers were cleaned, sun-dried for two days, and processed into fine flour.Debittering was done using cold extraction to remove its natural bitterness. The flour underwent nutrient and phytochemicalanalysis, and FTIR spectrometry was used to identify functional groups. Results indicated high levels of proteins (5.74g/100g), fibre (7.71g/100g) and iron (7.92mg/100g). Phytochemical screening confirmed the presence of flavonoids, alkaloids,anthraquinones, and phenolic compounds, along with functional groups such as alkenes, alkanes, phenols, amines, andhydroxyl groups. Value-added products ‘murukku’, soup sticks, biscuits, crackers and chocolates were developed andevaluated. Sensory analysis showed favourable acceptance at 30% inclusion for murukku, 25% for soup sticks and 60%for the remaining products. Nutritional enrichment in proteins, fibre, iron and calcium was observed. Shelf-life analysisrevealed product stability for 28 days, except for soup sticks, which were 14 days. These findings highlight the potentialof palmyra tuber flour as a sustainable, nutrient-rich food ingredient.
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