College of Home Science in Jorhat has come up with some unique jams, pickles, sherbets etc, made with some of the lesser known fruits of Assam. Nilima Neog, a guest faculty and former professor of the department, has been involved in the project since 2014, under the Ministry of Food Processing Industries in collaboration with co-principal investigator Ruma Bhattacharya and junior research fellow Gitanjali Gautam .
Some of the fruits that they are experimenting with are –
- Mirika tenga (Parameria polyneura)
- Noga tenga (nutgall) (Rhus semialata)
- Thereju (Prunus jenkinsii)
- Bor thekera (Garcinia padanculata)
- Rupohi thekera (Garcinia lanceaefolia)
- Kuji thekera (Garciniia cowa roxb)
- Pora amlakhi (Phylanthus acidus)
- Leteku (Baccaurea sapida)
- Ou tenga (elephant apple) (Dillenia indicus)
- Bogori (Indian date) (Ziziphus jujube)
- Poniol (coffee plum) (Flacourtia gangomos)
- Kordoi (star fruit) (Avvehorea carambola)
- Nuni (mulberry) (Morus australispoir)
All the selected items are rich in Vitamin C, ascorbic acids and other nutrients. Among the items prepared there are also toffees made of bogori (berry) and tamarind pulp, mouth freshener from pora amlakhi and a powder made from ou tenga (elephant apple) which can be eaten like a chutney.
The fruits which they have selected for this project were common once but now have almost disappeared from the market.
Source: Smita Bhattacharyya