Effect of debittering on the physical and chemical properties of palmyrah young shoots flour

Palmyrah young shoot is rich in starch and fibre, which is helpful in controlling various diseases especially diabetic. Regular consumption of this flour increase the body strength, reduce hunger and incorporation of it in other foods would positively reduce the malnutrition. However, presence of bitter compounds (flabelliferin or steroidal saponin) limited its consumption rate. Very few studies are carried out in this area and hence the present study was aimed to remove the bitter compounds by aqueous extraction and to evaluate the effect of debittering on changes of palmyrah young shoot flour. The starch and fiber content were dramatically increased and phenolic and saponin contents significantly decreased in debittered flour (DBF) than raw flour (RF). In addition, the color value ‘L’ value increased whereas ‘a’ and ‘b’ value decreased in DBF. The debittered flour had good thickening and gelling properties, which can sustain the use of debittered palmyarh flour in food industries.

Palm young shoot is a fibre rich food but still an underutilized crop. The reason behind the under utility is the bitterness in the palmyrah young shoot which limits it consumption. Addressing this problem, the present study was conducted to debitter the flour of palm young shoot and increase its utility among the people as a fibre rich food.

The debittered palmyrah young shoot flour can be industrially utilized and commercialized for its fibre content and can be easily blended with other foods for processing fibre rich foods.

The yield of fibre obtained from debittered flour was found to be higher when compared with raw flour. The manufacturing of debittered flour will create great scope in food and agriculture industries. The comparative study conducted on the effect of debittering on the physical and chemical properties on the palmyarh young shoot flour will prove the importance of analytical chemistry to researchers.