Sustainable Functional Foods Derived from Indigenous Resources: The Utilization of Tamarind Seed, Bael, and Bamboo Shoot Powders as Nutritional Enhancers

J Midhun; P. K. Mallikarjun; Neethi Sri S; Jeeviteswara Rao Tamminana; Addanki Mounika; Akalya Shanmugam

doi:10.1039/d5fb00285k

January 1, 2025Sustainable Food TechnologyOpen Access

Sustainable Functional Foods Derived from Indigenous Resources: The Utilization of Tamarind Seed, Bael, and Bamboo Shoot Powders as Nutritional Enhancers

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Key Points

Incorporating 20% of minor forest products improved the nutritional profile of the food items.
The study highlights the role of tamarind seed, bael, and bamboo shoot powders as functional food ingredients.
Value-added products like pasta and cookies were developed, showcasing versatility in utilizing indigenous resources.
Utilizing indigenous resources promotes sustainability and contributes to food security.

Implication

Assessment shows enhanced nutritional value in pasta and cookies with 20% minor forest products incorporation, suggesting a sustainable food alternative.

Abstract

Value added products such as pasta and cookies were prepared from composite flours prepared with 20% incorporation of three Minor Forest Products (MFPs), namely bael, bamboo shoot, and tamarind seed,...

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Cite This Study

Midhun et al. (2025) studied this question.

synapsesocial.com/papers/68bb4dfb6d6d5674bcd0262d https://doi.org/10.1039/d5fb00285k

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Sustainable Functional Foods Derived from Indigenous Resources: The Utilization of Tamarind Seed, Bael, and Bamboo Shoot Powders as Nutritional Enhancers

Key Points

Implication

Abstract

Discussion

Cite This Study

Sustainable Functional Foods Derived from Indigenous Resources: The Utilization of Tamarind Seed, Bael, and Bamboo Shoot Powders as Nutritional Enhancers

Key Points

Implication

Abstract

Discussion

Cite This Study

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