Evaluation of Pithecellobium dulce (Camachile) fruit and its aril powder

Abstract

Pithecellobium dulce or camachile is an underutilized crop due to lack of awareness, very few investigations have been done on this. Keeping this in view, present research is undertaken to evaluate the ripe, raw arils and develop a fruit powder. Nutritionally no much difference is recorded between the ripe and raw arils of the fruit, the former having a slightly higher content of protein and reducing sugars i.e. 12.14% and 4.222% respectively. Raw arils are determined to be good source of ascorbic acid 385 mg/100 g. To prevent browning of the arils during the drying process, the arils are subjected to blanching and 0.5% KMS, 1% KMS and 1% ascorbic acid pretreatments, among which 0.5% KMS treatment is produced a visually preferable colour after drying and comminution.