Comparative Analysis of the proximate Composition of palmyrah pinattu and flours (Odiyal, Boiledodiyal)

Abstract Palmyrah (Borassusflabellifer) fruit is mostly used as fresh fruit, because of its perishable nature it is traditionally preserved as dried fruit pulp called as pinattu (fruit leather). It contained pectin as well as contain appreciable amount of saponinbecause of that fruit pulp having important medicinal properties. Considering these facts the phytochemical constituents of solvent extracts of pinattuwas identified and evaluated. Samples was collected from the three different branches ofPalmyrah Development Board.

Pinattu, boiled odiyal flour and odiyal flour contained   16.6±(0.008), 11.66±(0.001), 10.66±0.001 g/100g of  moisture, 2.23±0.062, 6.51±0.062, 6.7813±0.06 g/100g of  protein, 0.08±0.001, 0.28±0.008, 0.43±0.013 g/100g of  Fat, 0.04±0.001, 0.02±0.0003, 0.02±0.0002 g/100g of  Ash, 5.06±0.01, 7.13±0.18, 4.49±0.15 g/100g of  crude fiber and (75.91±0.61, 74.37±0.65, 77.59±0.5 g/100g of carbohydrate respectively. There were significant different (p<0.05) between the each samples for all the nutrient content except moisture content.

Keywords Pinattu, Odiyalflour, Boiled odiyal flour, Nutritional.

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Agriculture Journal- Comparative Analysis of the proximate Composition of palmyrah pinattu and flours (Odiyal, Boiledodiyal)

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