Palmyrah
(Borassus flabellifer L.) is known as
a miracle tree as all parts of the palm provides numerous benefits to mankind.
It belongs to the family of Arecaceae
and is naturally grown in the Asian region including north and east Sri Lanka,
south India and in most other tropical countries. In Tamil culture, palmyrah
tree is denoted as “Katpahatharu (heavenly tree)” and in Sinhala, this tree is
known as “Thal”. It is important to highlight that this tree can live more than
100 years and reach a height of 30 meters, with a canopy of green-bluish leaves
with several dozen fronds spreading 3 m across.
Among
the Palmyra based products, ‘neera’ is obtained by tapping the inflorescences.
This “neera” can be further processed to prepare jaggery, sugar or candy. In
addition to that, ripped Palmyra fruit pulp used in different food preparations
such as jam and cordial at the domestic level. Moreover, the fibers from Palmyra
fruit are removed by draining through muslin cloths followed by sun-dried. This
food is known as ‘pinnatu’. Palmyra tuber based products can be found in two
different types; Palmyrah ‘odiyal flour’ (dried tuber flour) and ‘plukodiyal
flour’ (boiled, dried tuber flour). These two types of flour are used for
traditional food preparations.
Based
on the research finding, all the above mentioned Palmyrah products generate low
postprandial insulin and glycemic response than reference standard glucose.
This research further highlighted that reported low glycemic index and insulin
index value is not only due to the fiber content of products, but also due to
the bioactive components such as total phenol and saponin etc. Furthermore, the
physical structure of palmyrah products may also contribute to low
postprandial insulin and glycemic response.
However,
Palmyrah ‘odiyal flour’ (dried tuber flour) may have hepatotoxic and neurotoxic
factors due to the presence of high total amine concentration. Some research shows
that the flour of palmyrah, on heating at 80°C for 45 minutes caused the removal of
hepatotoxic and neurotoxic factors, effectively. Future studies evaluating the
toxicity levels can be undertaken to increase the marketability of the Palmyra
products.
For more information, please visit https://www.youtube.com/watch?v=k2fim7yFzus&feature=youtu.be
References
Mahilrajan,
S., Balakumar, S., Arasaratnam, V., Kumanan, T. & Kailayalinka, R. (2017).
Glycemic Index and Insulin Index of Palmyrah Based Edible Products Commonly
Consumed in Jaffna. IOSR Journal of
Biotechnology and Biochemistry, 3, 37-42.
Keerthi,
A.A.P., Hoevan, R.V.D., Nikawaka, J.K., & Jansz, E.R. (2002). Studies on
the Effect of the Heat on the Neurotoxic Factor of Palmyrah Flour. Vidyodaya Journal of Science, 11, 79-85.
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