खाद्य प्रसंस्करण एवं प्रौद्योगिकी जर्नल

अमूर्त

Analysis of Traditional Food Additive Kolakhar for its Physico-Chemical Parameters and Antimicrobial Activity

Mudiar Rinky Hemanta, Varsha Kelkar Mane and Ashok Bhagwat

Kolakhar had been prepared from banana plants and used by people of Assam since time immemorial. This work has investigated its physicochemical properties as well as its activity against pathogenic micro-organisms. This highly alkaline preparation is found to contain high amount of alkali elements and significant quantity of vanadium and zinc along with its inhibitory property against the tested strains. The bioactivity of kolakhar may be attributed to its very high pH due to its metal content. Thus, this traditional food additive has potential therapeutic applications along with providing the trace element like vanadium.