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Studies on chemical composition and utilization of the wild edible vegetable athalakkai (Momordica tuberosa)

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Abstract

A wild crop of athalakkai was identified, and the majornutrients of its fruits were assessed. South Indian recipes, poriyal,fry, pulikulambu, pickle, and vadagam, were prepared using athalakkai.Product acceptabilities were evaluated by a panel of 10 trained housewives using a 9, point hedonic scale. It was observed that athalakkai containshigher amounts of calcium, potassium, sodium and vitamin C than bittergourd (Momordica charantia L). It was also observed that athalakkaihad a high crude fiber (6.42 g/100 g) content. The recipes prepared fromathalakkai were highly acceptable. This research suggests the need to exploitthis wild vegetable commercially through its increased use. Howeverresearch should be conducted to identify the antinutritional factors and theeffect of processing on these factors.

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Authors and Affiliations

  1. Department of Pomology, Horticultural College & Research Institute, Coimbatore –, 641 003, India

    S. Parvathi

  2. Department of Farm Machinery, college of Agricultural Engineering, Coimbatore –, 64 003, India

    V.J.F. Kumar

Authors
  1. S. Parvathi
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  2. V.J.F. Kumar
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Parvathi, S., Kumar, V. Studies on chemical composition and utilization of the wild edible vegetable athalakkai (Momordica tuberosa). Plant Foods Hum Nutr 57, 215–222 (2002). https://doi.org/10.1023/A:1021884406024

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  • DOI: https://doi.org/10.1023/A:1021884406024

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