Processing Effect on Nutritional Qualities of Value Added Products from Select Underutilized Fruits of Sikkim

Abstract

Sikkim has a biodiversity comprising of varied agro climatic zones with a wide range of flora and fauna having traditional values, medicinal properties and nutritional properties to the indigenous population especially local community. The current study represents the nutritional aspect, value added products, and fortified products of Diploknema butyraceae, Docynia indica, Hippophae salicifolia, Machilus edulis and Elaeagnus latifolia found in Sikkim with TSS ranging from (3.46 ± 0.05° Brix to 48.59 ± 0.19° Brix), titratable acidity (0.08±0.01% to 2.49 ± 0.07%), Sugars (0.07±0.03% to 9.45 ± 0.36%), total anthocyanin (0.03 ± 0.01 mg/100gm to 1.26 ± 0.16 mg/100gm), total antioxidant (4.65 ± 0.42 µg/ml to 92.69 ± 0.55 µg/ml), total carotenoids (1.08± 0.02 mg/100gm to 61.65 ± 0.68 mg/100gm), total flavonoids (8.91±0.29 mg/ g/QE to 49.05 ± 0.75 mg/ g/QE), total phenol (11.98± 0.61 mg/g/GAE to 57.24 ± 0.11 mg/g/GAE) ascorbic acid (0.23 ± 0.01 mg/100gm to 39.43 ± 0.62 mg/100gm) and ionome content such as potassium, magnesium, calcium, sodium, iron, zinc, manganese, with an appreciable amount whereas lead, chromium, nickel and aluminium with a trace amount.Sensory examinations of value-added and fortified foods were also found to be satisfactory, with results comparable to those of more expensive commercial brands. Up to 90 days of storage, microbial analysis was also confirmed to be acceptable. According to research, these underutilized fruits, as well as their value added consumables and fortified products, are high in nutritional and ionome content, providing locals with economic benefits as well as nutritious additions to their diet. It has a wide application since nutrition-rich meals are becoming more popular as consumers become more conscious. It will also help to give healthy, appealing, and delicious new foods in the market that are unfamiliar to the rest of the country.