**14. Palmyrah fruit**

compared to sugar that makes the jaggery to digest slowly than sugar and releases energy slowly and not spontaneously which provides the energy for a longer period of time so it is not harmful for the body. It is a sensitive product, getting affected by number of factors right from collection of neera to processing and storage of jaggery. The jaggery industry is still at cottage level because of some technological drawbacks in its export quality processing and storage. The keeping quality of jaggery largely depends on the atmospheric temperature and relative humidity [12]. Jaggery is mostly spoiled during the monsoon period because of the presence of higher humidity in the atmosphere. The major problem associated with jaggery storage is the presence of invert sugars and mineral salts which are hygroscopic in nature. In the coastal region of the country, where atmospheric humidity and rainfall very high as it is very difficult to store jaggery. The study showed that about

*Bioactive Compounds - Biosynthesis, Characterization and Applications*

5–10% of stored jaggery get spoiled every year leading to a huge loss [12].

**11. Preparation of palmyrah jaggery**

from the moulds and used in the experiment.

**12. Palmyrah tuber flour**

**216**

In India, the jaggery storage facilities at producer/farmer level are very poor as it is stored in godowns, household kitchens and cheap storage systems where hygienic conditions are not strictly maintained, which attract several pathogenic and nonpathogenic microorganisms. Cold storage godown is being used in west Godavari and Vishakhapatnam districts of Andhra Pradesh, Kolhapur district of Maharashtra and Muzaffarnager area of Uttar Pradesh in India. But for small farmers storing jaggery in the cold storage is very difficult due to cost and energy consumption factor [13].

Palmyrah sap (neera) was collected in slacked lime treated earthen pots for experimental purpose. The cleared sap after lime sedimentation and filtration was transferred into the galvanized iron pan and boiled to 110°C. Few castor beans were crushed and put into iron pan to prevent over boiling. During boiling, a white scum arises on the surface which was skimmed off (removed with a ladle). Neera gets transformed into viscous fluid at 110°C. The fluid was stirred continuously to avoid charring at the bottom of vessel. Placing a few drops of fluid into cool water, the correct stage of formation of jaggery was judged. The hardening of fluid in the cold water is the indication of right stage of conversion of neera into jaggery. At this stage, jaggery fluid was poured into moulds and allowed to cool, then after sometime, fluid jaggery solidified in the moulds. The solid jaggery cubes were removed

Tuber is an edible shoot grown in loose soil from the seed of ripe fruit. Tuber is eaten by many people directly by cooking in open fire after peeling off outer layer. Palmyrah tuber is rich in starch and fibre, which is helpful in controlling various diseases especially diabetic. Regular consumption of palmyrah tuber flour increase

Palmyrah fruit pulp can be utilized to prepare food items and animal feed. About 40% pulp is obtained from the fruit which is dark yellow in colour with a characteristic taste, flavor and bitterness. Palmyrah pulp is mixed with other fruits to making jam, cordial, cream etc. As the palmyrah pulp is bitter in taste, it is better to prepare mixed fruit jam instead of palmyrah jam separately.

#### **15. Extraction of pulp from palmyra palm**

Fully ripened fruits obtained from the palm are washed, peeled and pulp is to be extracted manually by rubbing with the traditional Palmyra extractor. Additional water was used in the proportion of 1:1 ratio to extract the pulp which is adhered to the seeds. Heat treatment (70°C for a period of 10 min) was given to the pulp to obtain maximum pulp recovery [15]. Then the pulp is sieved to remove the fibrous material.

## **16. Preparation of palm spread**

The best recipe for preparing palmyrah palm spread (pulp-1 kg, sugar-1 kg, skimmed milk powder-100 g, small cardamom-4 number citric acid-5 g) for the preparation of palm with good Total Soluble Solid (TSS) and acidity. For the preparation of palm spread, extracted pulp is mixed with other ingredients, heated at low flame with continuous stirring till the TSS reaches 65–68<sup>o</sup> Brix. Then cooked material was removed from heat, filled into broad mouth sterilized glass bottles, capped, labeled and stored at both room and refrigerated temperature.

**17.2 Palmyrah honey**

**17.3 Toddy**

**17.4 Wine**

**219**

Fresh *neera* is heated for 2 hours to obtain honey like consistency and it is transferred to mud pots. Ripe, dry and shelled tamarind fruits devoid of seeds are added to the boiled syrup. To prepare 10 liters of syrup about 1 Kg of tamarind fruits are required. The pot is closed with cloth and containers are kept in a shock

Toddy is formed as a result of fermentation of neera/sap by wild yeasts and bacteria, which come into contact with the sap after tapping. This is an uncontrolled natural fermentation by number of different strains of yeast and bacteria. The alcohol content in naturally fermented toddy is reported to be 5%. But fermentation of palmyrah sap by using pure yeast culture gives about 7.8% alcohol content under laboratory conditions. The major sugars that are present in partly fermented toddy is sucrose, glucose and fructose but these will be gradually converted into ethyl

Unfermented sap (*neera*) is sterilized which can be fermented with suitable strains of yeast to obtain palmyrah wine. Sweet toddy having a pH of 6–7, is sterilized and inoculated with good yeast that produces a very clear straw coloured wine. The alcohol strength increases by adding extra sugar to the sap. The wine prepared by this method is pleasant to drink which mask the specific characteristic

toddy flavour and distinctive sour taste of the acids present in toddy [17].

proof, cool and dry place for a period of 130–180 days.

*Scope, Nutritional Importance and Value Addition in Palmyrah…*

*DOI: http://dx.doi.org/10.5772/intechopen.97501*

alcohol during the process of fermentation [16].

#### **17. Bio active components in palmyrah fruit pulp**

Palmyrah fruit pulp consists of 75–80% moisture and the main components are carbohydrates. It also contains free amino acids like lysine, aspartate and glutamate. The main digestible carbohydrates found in palmyrah fruit pulp are sucrose, glucose and fructose. The content of carotenoids (beta carotenes) found but they varied.

Flabelliferrins (steroidal saponins) are reported to be the compounds which are responsible for the cause of bitterness in palmyrah fruits. A wide range of flabelliferrins were reported which act as anti-microbial properties. The term flabelliferrin was coined from specific word flabellifer (**Figure 2**).

#### **17.1 Palm sugar**

Palm sugar can be used as a substitute for cane sugar*.* To prepare palm sugar *neera* is strained through wire mesh to make the *neera* free from debris and it is boiled in an alloy vessel. *Neera* is boiled uniformly and the liquid is allowed to cool all the sediments have to be removed. Clarification is carried out by adding triple super phosphate to form insoluble calcium calcium phosphate as it react with the lime which is already present. Later it is heated to a temperature of 110°C for 2 hours until it reach honey like consistency then allowed to cool and passed through a crystallizer. After forming sugar crystals, it is centrifuged to collect sugar and dried and powdered to store.

**Figure 2.** *Structure of flabelliferrin.*

*Scope, Nutritional Importance and Value Addition in Palmyrah… DOI: http://dx.doi.org/10.5772/intechopen.97501*

#### **17.2 Palmyrah honey**

Fresh *neera* is heated for 2 hours to obtain honey like consistency and it is transferred to mud pots. Ripe, dry and shelled tamarind fruits devoid of seeds are added to the boiled syrup. To prepare 10 liters of syrup about 1 Kg of tamarind fruits are required. The pot is closed with cloth and containers are kept in a shock proof, cool and dry place for a period of 130–180 days.
