FoodSci: Indian Journal of Research in Food Science and Nutrition

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Edible flowers are flowers that are used to add color, fragrance, and flavor to a garnish or as an integral part of a dish, such as a salad. Consumption of various types of edible flowers provides excellent health benefits because they are a rich source of phytochemicals that are good for disease risk reduction. High intake of edible flowers has been reported to be associated with a lower incidence of chronic diseases such as cardiovascular disease and cancer. The main objective of this study is to assess the nutrient content of Cocos nucifera flower, to formulate the value added Cocos nucifera flower papad and its storage stability. Findings of the study revealed that Cocos nucifera flower contains noticeable amount of energy, vitamin C, calcium, phosphorus and high amount of potassium. Variation I of the value added papad was highly acceptable. Microbial analysis revealed that variation I [10-3] was safe upto 15 days.

Keywords

Cocas nucifera Flower, Papad, Edible Flowers.
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