Mahua: A boon for Pharmacy and Food Industry
Dave Jaydeep Pinakin
, Vikas Kumar, Ashwani Kumar*, Yogesh Gat, Sheenam Suri, Kartik Sharma
Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab-144411, India.
Corresponding author Email: ashwanichandel480@gmail.com
Abstract:
Mahua (Madhuca longifolia) belongs to family sapotaceae, is known for its sweet flowers which possess a lot of ethnic values among the tribal people for the development of various fermented and non-fermented food products. The non-fermented products include halwa, meethi puri, barfi whereas fermented products include mahua daaru or mahuli. Because of its numerous phytochemical attributes traditionally it is also used as a medicine for many diseases including headache, diarrhoea, skin and eye diseases. The present review highlights and explore the composition (dry and fresh flowers), utilization, medicinal and nutritive important along with its future prospective to improve the livelihood of the tribal people with the increase chances of the employment.
Keywords:
Mahua; Medicinal value; Sapotaceae; Traditional uses; Value added products.
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