Product

Debittering

A mild, nontoxic process for debittering astringent produce to make it palatable

We use a wide variety of fruits in large quantities and typically discard non-palatable seeds and skin. Many of these non-palatable fruits, peels, seeds, roots, barks and kernels (referred herein as non-palatable produce), e.g., mango seed kernel (MSK) are discarded solely because they are astringent or bitter. However, many non-palatable produce is not only highly nutritious but also very therapeutic and worth tens of billions of dollars. For example, India produces ~20 million metric tons of mangoes every year and discards ~4 million metric tons of highly nutritious and therapeutic MSK, worth about a few billion dollars and pollutes the land. This non-palatable produce is non-palatable because they have a relatively higher concentration of phytochemicals. However, these phytochemicals are therapeutic and have the capability of preventing diseases. For example, MSK is reported to have anti-cancer, anti-diabetic, anti-inflammatory and cholesterol-reducing preventative chemicals. MSK is also highly nutritious, it is 10g of protein, 15g fat and 70g carbohydrate per 100g of MSK. By discarding MSK, we are discarding all potatoes produced in India (Like mangoes, India produces ~40 million metric tons of potatoes which as ~20{3be5a55aaf29f06460b82421aadd1ba9b5f2f7724a7ca2e5d3d8ad6dc18ff332} solid).

We have developed a simple, non-hazardous, green, mild process of debittering many non-palatable produce. The debittering is done by treating produce with a baking soda (sodium bicarbonate) solution followed by citric acid or lemon juice to extract polyphenols which are responsible for the astringency. Baking soda and lemon are readily available at home and hence anyone can debitter produce and make a variety of nutritious dishes, such as curries and therapeutic drinks at homes and restaurants. Using this process, we have been able to debitter avocado seed and even the extremely astringent flesh and skin of a raw olive. The process appears to be almost universal. The process can be used for making a large number of non-palatable produce palatable around the world. The research work will be presented with videos and the science behind the debittering of MSK, avocado kernel and olive will be explained. By this mild, green debittering process, we can utilize food and therapeutic drinks worth billions of dollars.

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