Studies on chemical composition and utilization of the wild edible vegetable athalakkai (Momordica tuberosa)

A wild crop of athalakkai was identified, and the major nutrients of its fruits were assessed. South Indian recipes, poriyal, fry, pulikulambu, pickle, and vadagam, were prepared using athalakkai. Product acceptabilities were evaluated by a panel of 10 trained housewives using a 9-point hedonic scale. It was observed that athalakkai contains higher amounts of calcium, potassium, sodium, and vitamin C than bitter gourd (Momordica charantia L). It was also observed that athalakkai had a high crude fiber (6.42 g/100 g) content. The recipes prepared from athalakkai were highly acceptable. This research suggests the need to exploit this wild vegetable commercially through its increased use. However research should be conducted to identify the antinutritional factors and the effect of processing on these factors.