Area of Technology:Agro & Food Processing
Title of the Innovation: MAHUA TAMARIND CHUTNEY
Brief About Innovation
Different value added products have been designed and developed for the purpose of creating employment opportunities at tribal regions and diversification of the utilization of Mahua from liquor to nutritious food items of Mahua flowers. Tamarind is known for its acidity, with total acidity ranging from 12.2% to 23.8% as tartaric acid. Tamarind is a good source of Vitamin C. With consideration of the nutritional and medicinal properties of Mahua and Tamarind, a value added product named Mahua Tamarind Chutney has been developed.
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