Physico-chemical Characterization and Qualitative Analysis of Phytochemicals Present in Food Additives Derived from Sesamum indicum, Brassica nigra Plant Wastes and Cocos nucifera Husk
DOI:
https://doi.org/10.55863/ijees.2024.3152Keywords:
Black benni seed, Mustard, Coconut, Khar, Ash water extractAbstract
Agricultural food sources and their plants have a lot of utilization for the production of food as well as other related products. Indigenous ways of preparing food products are adopted by the industries and those have high commercial importance. In Assam, a northeastern state of India, native people prepare a food additive from Sesamum indicum, Brassica nigra plant waste, and Cocos nucifera husk which is popularly known as ‘Khar’ or ‘Khardwi’. The water extract of the ashes of those plant wastes is used as an alkaline food additive. In this work, the physicochemical characterization of the ashes and the extract of the ashes were done using various standard analytical methods. The pH of these extracts is in the range of 10-12 and contains high amounts of K, Na, Ca, and Mg. The presence of phytochemicals was also found in the preliminary investigation. Other essential minerals like Fe, Mn, Cu, and Zn enhance the quality as a food additive.
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Copyright (c) 2023 Deepjyoti Mazumder, Joyshree Sarkar, Ruma Gayari, Imran Shah Ahmed, Mafiul Ali, Suresh K Nath
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