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

@article{Parvathi2002StudiesOC,
  title={Studies on chemical composition and utilization of the wild edible vegetable athalakkai (Momordica tuberosa)},
  author={S. Parvathi and V. Kumar},
  journal={Plant Foods for Human Nutrition},
  year={2002},
  volume={57},
  pages={215-222}
}
  • S. Parvathi, V. Kumar
  • Published 2002
  • Chemistry, Medicine
  • Plant Foods for Human Nutrition
  • 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… CONTINUE READING

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