Extracting insoluble dietary fiber from Kadam fruit (Neolamarckia cadamba) and its characterization

This research study aimed to investigate the extraction of Insoluble Dietary Fiber (IDF) from under-utilized Kadam fruit (Neolamarkia cadamba) using an alkali-extraction method assisted with ultrasound and microwave treatments. The extracted samples were characterized using Fourier Transform Infrared, X-ray Diffraction and Scanning Electron Microscopy techniques. The highest yield of IDF was found in the microwave-assisted treated samples (4.36%), followed by ultrasound-assisted treated samples and untreated samples (3.83%, and 3.52% respectively). The Fourier Transform Infrared peaks confirmed that the extracted samples were IDF. X-ray Diffraction analysis suggested that the extracted samples were amorphous. The functional properties such as water holding capacity (WHC) (10.66 g/g), oil holding capacity (OHC) (1.30 g/g), swelling power (11.72%), solubility index (1.94%) and emulsion activity (31.14%) were found to be highest in the ultrasound-assisted treated samples, followed by microwave-assisted treated samples and untreated samples. Based on our findings, extracted IDF samples obtained from the Kadam fruit hold great potential to be used as a functional food ingredient.