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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