Prosopis juliflora: A Miracle Species of Hot Arid and ... - Popular Kheti

Tewari et al., 2013, Pop. Kheti, 1(2): 53-59up to pressure 160 kg/cm 2 to make it as ablock. The volume reduction was foundmore than 80 percent, which is veryhelpful for storage and transportation; andas well as enhancing the shelf life.Products for Human ConsumptionProsopis coffee: P. juliflora coffee ismajor one amongsome of humanconsumption productsdeveloped from P.juliflora. The coffeehas given brand nameas ‘Juli Coffee’. Thetechnology of P.juliflora coffee preparation has beenstandardized and passed to partnerindustry of the project. However, toxicityanalysis for human consumption of P.juliflora pod flour is in progress at NIN,Hyderabad. Once a clean chit is obtainedin this context, P. juliflora coffee will alsobe launched in the market. The coffee wasprepared by roasting P. juliflora pod flourat different temperatures and mixingchicory (Cichorium intybus) with rawcoffee powder. The prepared coffeecontained 70% P. juliflora pod powderand 30% chicory mixture (containing 20%raw coffee powder + 10% chicorypowder).Prosopis juliflora syrup: Ripe and soundpods were selected, washed and brokeninto small pieces. One liter of water isadded to 350 g of pods, and then boiledfor two hours. The product is then sifted toseparate the coarse particles. One hundredgram liquid was obtained from 350g pods.To obtain the syrup, the liquid is boileduntil it reaches thenecessaryconsistency. Thisthick liquid wasyellowish brownin colour and canbe used as abeverage. It can also be mixed with milkand fruit juices. This syrup is widely usedin Latin and South America countries. Theresidue left after preparing the syrup wasused for processing fine flour and finefiber. The quantum of fine flour and fiberobtained from used 350g pods was 62 gand 26 g, respectively. The flour obtainedby this process was quite fine, which washighly suitable for use in confectionaryitems. The process technologystandardized for these products is givenbelow:A. Concentrated carbohydrate extract with characteristicssimilar to those of molasses, but with a bitter taste.B. Pulpy mesocarp with better taste; it can be concentrated, andis being studied for jelly production.C. Contains peelings, coriaceous endocarp and seeds.D. Residue remaining after sifting; it contains 11% protein andcan be used for animal feed.Fig. Schematic representation of processtechnology to prepare Juli Syrup, Fine PodFlour and Fine Pod FiberPopular Kheti ISSN:2321-0001 55