Physico-Chemical, Mechanical and Antioxidant Properties of Kendu (Diospyros Melanoxylon Roxb.)
Baby Zaithanpuii Hmar 
, Sabyasachi Mishra* , Rama Chandra Pradhan
Department of Food Process Engineering, National Institute of Technology, Rourkela, Odhisa, India, 796008.
Corresponding Author Email: mishrasa@nitrkl.ac.in
Abstract:
Kendu (Diospyros melanoxylon Roxb.) is considered to be a minor forest produce (MFP) in India. The Kendu plant is grown in plenty all over the eastern parts of India for commercialization of its leaves for making bidi, a traditional cigarette. However, most of the harvest goes waste as the fruit has never been explored for its nutritional aspects. Proper processing techniques need to be developed for value-addition of Kendu. The physico-chemical, mechanical, antioxidant properties and, mineral composition of the Kendu fruit were investigated. The fruit is of spherical shape with average sphericity, volume and surface area values of 0.97±0.02, 25.25± 1.37 cm3, and 40.30±1.55 cm2, respectively. The average moisture content of pulp was 66.17±1.84 % (db.). The energy value of the pulp was 491.75±2.0 KJ. Hardness of the fruit in axial direction was 9.5±1.85 N. Total phenolic content (TPC), 2, 2-diphenil-1-picrylhydrazyl (DPPH) activity and ferric reducing ability in plasma (FRAP) values of fruit were high. Mineral such as potassium, calcium and phosphorus were present in high concentration. Various physico-chemical and mechanical properties found can be used in designing proper equipment for value-addition of the fruit. The data on antioxidant properties suggests the nutritional importance of Kendu fruit.
Keywords:
Antioxidant;Kendu; Mechanical; Properties; Physico-chemical
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