Drying of cashew apple to make powder after removing the tannin content
• Fortification of the powder with zinc (8mg-10mg/250 ml)
• Adding flavors to demask the tannin
• Processing cashew apple juice for further utilisation
Biotechnology Industry Research Assistance Council, New Delhi
Quick Information
Thrust Areas
Agricultural Sciences
Focus Area
Food & Nutrition
Status
Proof of Concept established
Output
Status
Proof of Concept established
TRL: Technology Readiness Level
TRL 5
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