AN OVERVIEW OF BETEL LEAF (PIPER BETLE L.): A REVIEW
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 2
Abstract
The betel leaf is also known as Piper betle L. It is also commonly known as ‘Paan’ in India. It belongs to the family Piperaceae, i.e. the Black Pepper family. There are about 100 varieties of betel vine in the world, of which about 40 are found in India. The leaves are very rich in minerals and phyto-chemicals constituents. Besides that, India has an income of more than 7000 crore every year from betel leaf. It is estimated that about 20 million people derive their livelihood directly or indirectly, partly or fully from production, processing, handling, transportation and marketing of betel leaves in India, including about 5 million workers from state of West Bengal. The leaves has several beneficial effects like antioxidant, anti cancerous, anti bacterial etc. Though the leaves has several beneficial effect, still a huge amount of wastage of leaves takes place every year which ranging from 35-70% due to storage, transport, perishability. The aim of this review is to focus on the production, wastage scenario, different beneficial effects of betel leaf such as antibacterial, anti cancerous, antioxidant etc. The impact of betel leaf on Indian economy, different attempts to increase the shelf life and minimization of wastage also have been focused in this review.
Authors and Affiliations
Mazumder Saikat
Keywords
Related Articles
- EP ID EP204340
- DOI -
- Views 116
- Downloads 0
TWO WIDELY CONSUMED WILD MUSHROOMS FROM CENTRAL CÔTE D’IVOIRE: THEIR PROXIMATE ANALYSIS, MINERAL COMPOSITION AND AMINO ACIDS PROFILE
In central Côte d’Ivoire, wild mushrooms identified as Volvariella volvacea and Psathyrella tuberculata are collected during the rainy season and valued as a traditionally nutritious food by the population. However, thei...
PRODUCTION OF DRAGÉES FROM EXTRUDED CORN: THE PRODUCT’S EFFECT ON GLUCOSE LEVEL IN BLOOD
To promote healthy eating and educate society, the Department of Food Technology of the Faculty of Technology at Kauno kolegija is developing safe, innovative, high-value functional food products. The dragées have been a...
INVESTIGATING THE EFFECTS OF SPROUTING ON QUALITY ATTRIBUTES OF COCOYAM FLOUR AND ITS PERFORMANCE AS COMPOSITE OF WHEAT IN BREAD PRODUCTION
This study was focused on investigating the effects of sprouting on the functional and antinutritional properties of cocoyam flour. The performance of incorporating unsprouted cocoyam flour (UCF) and sprouted cocoyam flo...
PROXIMATE ANALYSIS OF THE SEEDS AND CHEMICAL COMPOSITION OF THE OILS OF ALBIZIA SAMAN, MILLETTIA GRIFFONIANUS AND TAMARINDUS INDICA FROM NIGERIA
Analysis of lesser known underutilized seed oils is important as there is little or no information on their composition and uses, since most of them are yearly discarded as waste. Analysis of these underutilized tropical...
EFFECT OF GARIFICATION (ROASTING) DURATION ON THE QUALITY CHARACTERISTICS OF CASSAVA GARI
The effect of different garification duration on the chemical, pasting, functional and sensory properties of cassava gari was studied. Sieved fermented cassava mash of equal quantity was roasted for 15minutes, 20 minutes...