Plant Foods for Human Nutrition

, Volume 57, Issue 3, pp 215–222

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

  • S. Parvathi
  • V.J.F. Kumar
Article

DOI: 10.1023/A:1021884406024

Cite this article as:
Parvathi, S. & Kumar, V. Plant Foods Hum Nutr (2002) 57: 215. doi:10.1023/A:1021884406024

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.

Athalakkai Bitter gourd Fry Nutrient composition Pickle Poriyal Proximate principles Pulikulambu Vadagam 

Copyright information

© Kluwer Academic Publishers 2002

Authors and Affiliations

  • S. Parvathi
    • 1
  • V.J.F. Kumar
    • 2
  1. 1.Department of PomologyHorticultural College & Research InstituteCoimbatore –India
  2. 2.Department of Farm Machinerycollege of Agricultural EngineeringCoimbatore –India