BLACK PLUM AS F00D:
Plum used as a fruit. But
it’s all parts has a effect of and all are used for the eating purpose.. Black
plum seed, fruit, bark and leaves all are used.
BLACK PLUM BARK:
carbohydrates and tannins. It has astringent due to its functional compounds
Friedelin, gallic acid, gallo tannin
also so on, so it it used in the case of dysentery.
BLACK PLUM SEED:
Seed contain glycosides
which have been shown as the anti diabetic properties. it delays the
complication of diabetes and lowers the blood glucose level in body. Seed has anti inflammatory properties. Black
plum seed has the compound of galloyglucose, gallic acid and ellagic
acid,corilagin which has been shown that it lower serum LDL , blood urea, serum
It is widely used all
over the world. It has good aroma and may be used for the diabetes, cough dysentery
and inflammation. Fruit gives the nutrients but also help in disease e.g cancer,
piles, diarrhea, mout blisters, pimples, and intestinal infection resulting
loose motion. So many people eat fruit of black plum for the treatment of this
disease. Plum fruit also treat against the asthma, joint inflammation and cancer
of colon due to high content of Vit C. it also contain those compounds which
cleaning the heart and blood and delay the complications of coronary heart
2.7.4 BLACK PLUM LEAF:
Its leaves also used
for lower down the glycemic index in body. Production of Insulin in the blood also
increased due to its extract of leaves.
2.8 BLACK PLUM PRODUCTS:
Black plum cannot be
preserve for long period of time because it has high water content and it is
perishable fruit. After harvesting many plum SPOIL due to insuffient handling
and processing in the year. So to avoid this destruction plum convert into many
process food .So it is used for the long period of time as the form of process
The process plum products are following:
and process drink
BLACK PLUM SQUASHES:
Plum squashes is made
when the good quality of plum is meshed up to 5 to 10 minutes at the 140 F and
the it is stored in the glass bottles because glass is non reactive. After that
juice is pressed from the mesh particles and it is mixed with water, sodium and
preservative (sodium benzoate and citric acid).
BLACK PLUM JAM:
Plum as the slight
astringency and sweet and sour acid taste if it is good quality of black plum. If the plum has
high astringency so it is soak in the salt water or soak in salt upto 1
hour so its astringency will be
improved. So for the manufacturing of jam it is process with the tart sauces
sugar in the manufacturing of jam.
BLACK PLUM JELLY:
Black plum also used
for making in jelly. Due to its bright purple color attractive jelly is made.
Jelly is made when the plum is cooked and then draining its juice but don’t
squeeze it. When which is extracted then which part remaining which is good
source of pectin. But when white part does not appear so different gelling
agent and pectin also used in the jelly production.
Vinegar also produced
from the black plum. The fruit is meshed and then distilled liquor is made and
does fermentation. The vinegar and cider is made which is very attractive due
to its bright purple color and consumer like its color due to its mild aroma
Black plum is the
excellent source of magnesium, zinc, potassium, calcium, sodium, manganese,
chromium and iron. But due to processing for the jam, jellies, squashes and
nectar its nutrients loss so sometimes enrichment also done after processing.
BREAD STICK PRODUTION:
weight all the dry ingredients flour, Moringa and black plum powder, yeast,
salt, garlic powder, cumin powder and brown sugar.
add butter, milk and make a dough
left for the fermentation up to 2 hours.
fermentation make a bread stick properly with proper length and diameter
bake it at 110C for 10 minutes.