Western Ghats Kokum Foundation - Organic Farming Association of ...

4. Advances in value addition in Kokum
4.1Kokum Rind Powder:
This can be a raw material for various curry preparations, ingredients in various
mixes like sarbat, solkadhi, Kokum RTS etc. The kokum rind was dried at certain
temperature in a tray dryer and dried rind was ground. The ground product is sieved in a
sieve to get uniform particle size. Fig. 2 shows the developed kokum rind powder.
4.2Kokum Sarbat Mixture:
It is a instant product (ready to prepare). The kokum powder, sugar, and spices are
added in various concentrations and the mixture is dried in a tray dryer to get the Kokum
Sherbat Mixture. Fig.3(a) shows the developed Kokum Sarbat mixture.
4.3.Kokum Solkadhi Mixture:
It is a instant product (ready to prepare). The kokum powder, coconut milk powder,
milk powder, salt, sugar and spices are added in various concentration and the mixture is
dried in a tray dryer to get the Kokum sol khadi mixture. Fig.3(b) shows the developed
Kokum solkhadi mixture.
4.4.Kokum Wine:
The red Kokum juice has about 4 per cent sugars and can be fermented to produce
wine. Kokum wine is prepared in Goa using the traditional method with commercial
bakers yeast.
4.5.Kokum Honey:
Honey is concentrated floral nectar. So far no efforts are reported to establish apiculture
unit in a Kokum, plantations but if this is done then ‘Kokum honey’ can be obtained with
excellent medicinal qualities.
4.6.Benzophenone Derivatives
Garcinol-1 is a polyisoprehylated benzophenone derivative from Garcinia indica
and other species. The dried rind of Garcinia indica (cv. Kokum) which is used as a garnish
for curry and in some of the folklore medicine in India contains 2-3% garcinol. Garcinol is
structurally similar to a well known antioxidant Curcumin, which contains both phenolic
hydroxyl groups and diketone moiety. Garcinol has been reported to posses antibiotic
activities, antiulcer activities, suppressed colonic aberrant crypt foci (AFC) formation, and
induction of apoptosis through cytochrome C release and activation of caspases in human
leukemia HL-60 cells.
4.7. Anthosyanin pigments
Kokum is a rich source of anthocinins. The red colour in Kokum is due to presence of
anthocyanin such as Cyanidin 3-glucoside and cyanidine 3-sambuboside. The pigment
contains in Garcinia Indica Choisy (Kokum) is 1000-2400 mg/100g. Anthocyanins are
71
Resource Book on Kokum (Garcinia indica Choisy)
Western Ghats Kokum Foundation, Panaji - Goa