1Department of Agricultural Processing and Food Engineering, Orissa University of Agriculture and Technology, Bhubaneswar, Odisha-751003, India
2Post Harvest Process and Food Engineering, College of Agriculture, Jawaharlal Nehru Agricultural University, Tikamgarh, Madhya Pradesh-472001, India
*Email: lalit.bal@gmail.com
Online published on 24 February, 2017.
Post harvest practices of mahua flower were surveyed in the mahua growing districts of Odisha. Scientific interventions at different post harvest stages i.e. collection, drying, stamen removal and storage were suggested for maintaining the quality of the flower. Different marketable value added food products like dried flower, candied flower, glazed flower, mahua bar, Ready-to-Serve beverages (RTS), squash, jam, laddu and cake were prepared and the products were well appreciated by the consumers. There exists a tremendous scope for development and value addition of mahua flower for economic development of the tribal community.
Mahua flower, Post harvest practices, Value addition
