Traditional alkaline food additives ‘Kola-khar’ extracted from banana rhizome with reference to Musa balbisiana from Assam the state of India.


Banana rhizome
Food additives
Physico-chemical property
Traditional alkaline preparation

How to Cite

Sarma, A., Das, M., & Dutta, T. (2020). Traditional alkaline food additives ‘Kola-khar’ extracted from banana rhizome with reference to Musa balbisiana from Assam the state of India. International Journal of Bio-Pharma Research, 9(6), 2671-2677.


Kola-khar’ a food additive, extracted from semi-dried banana plant parts viz. banana trunk, fruit peel and rhizome, is a traditional alkaline preparation use by the different communities of Assam in their diet. Because of the high alkalinity, it has commercial importance too. ‘Kola-khar’ prepared only from different banana rhizomes has been investigated for its physicochemical properties and compared with traditionally used Musa bulbisiana rhizome extract. Physicochemical investigation shows that carbonate, chloride, calcium and magnesium is the major constituent in ‘Kola-khar’ and also ‘kola-khar’ is used as a traditional ingredient and a popular food additive in Assam and other parts of North-East India, the studies were conducted to assess the possibilities of other than M. bulbisiana rhizome extract as food additives. Observations reveal that pH ranges from 10.05 - 11.95, carbonate alkalinity 6000 mg/l to 126000 mg/l, while hydroxyl alkalinity was ranging from 37000 mg/l to 222000 mg/l, the total amount of hardness ranging from 50 mg/l to 500mg/l, magnesium ranging from 0.02431 to 0.2569 mg/l, calcium ranging from 0.16032 to 0.2004 mg/l and chloride ranging from 14889 mg/l to 40413 mg/l in different experimented rhizome sample of banana.


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