Production of Nungu Candy: An Experimental Study

Abstract

The palmyrah fruit is a naturally occurring, nutritionally dense fruit that has the potential to be a source of many goods with added value. Due to a lack of mechanisation and value addition, the juice of palmyrah is only available during certain seasons and is quite inexpensive. Palmyrah pulp is collected from the ripe fruit and is utilised in many traditional cuisine dishes. Fruit pulp aids in the treatment of skin inflammations. It is used to treat worm infestation as well as nausea and vomiting. It is employed as a liver tonic as well as an expectorant. The high amount of crude flavonoids, saponins, and phenolic chemicals may be responsible for the antioxidant action. Additionally, it is employed in folk medicine to treat a variety of illnesses. Due to the fruit pulp's significant therapeutic capabilities, it included both pectin and a sizable amount of saponin. Although seasonal, palmyrah fruits offer outstanding chemical and physical qualities for the creation of foods and drinks. There is a need for palmyrah that is prepared for serving.