Antimicrobial property of Momordica charantica incorporated biscuits

Thilagavathi. S* and Swarnalatha. M
Department of Food Science and Nutrition, Periyar University, Salem-11, TamilNadu, India
Received: 22 July 2014, Accepted: 20 August 2014, Published Online: 15 December 2014

Abstract
Momordica charantia is an important commercial cucurbit belonging to the family cucurbitaceae, genus Momordica. The fruits are bitter in taste. The bitter principle in bitter gourd is monordicine, an alkaloid, which is different from cucurbitacins present in other cucurbits.  Ripe fruits are rich in vitamin-A. Among all cucurbits vegetable bitter gourds contains the maximum amount of minerals and vitamins. Biscuits are oven- baked food items with greater nutritive value than plain bread of equal weight. It is also the most desirable snack for both youth and elderly people due to their low manufacturing cost, more convenience, long shelf-life and ability to serve as vehicle for important nutrients. Thus biscuit has been chosen as a means for delivering the constituents of Momordica charantica with the objectives of formulating and assessing the antimicrobial properties of momordica charantica incorporated biscuits. The phytochemical screening of the momordica charantica powder and biscuits showed that they are a good source of steroid, flavonoid, alkaloid, saponin, tannin and cardiac glucosides. As per the antimicrobial studies, the presence of various bioactive compounds in biscuits possessed antibacterial and antifungal property which was proven from their zone of inhibition in the culture strains.
Keywords: Momordica charantia, flavonoid, alkaloid, saponin, tannin