Paruthi Pal Milk is a very nutritious drink that is very much popular in the Tamil Nadu state of India Paruthi Pal Milk is regarded as Nutrient as it is a very rich source of Protein, Wssential Fatty Acids & Sugars and can be called as an Energy Drink. The present paper will be focussed on developing a process protocol for the preparation of the Nutrient rich product Paruthi Pal Milk from the Traditional knowledge available. The paper also focusses on typical ingredients required for making this healthy drink this paper will present various health benefits of cottonseed which includes healing of stomach unclear, regulation of menstrual cycle, curing cold & cough maintaining blood pressure and also acting as an antioxidant Overall, the study leads to a development of a protocol and a traditional delicious product Paruthi Pal Milk with a view to popularize among other parts of the globe
Cotton is mainly cultivated as a fibre crop which is considered as the main economical part After the removal of fibre after ginning, the seed cotton was left with the most important by the product cottonseed. Cottonseed oil contains unsaturated fatty acids and considered as a healthy oil It is used for frying, salad dressing and also blending with other oils such as soybean, groundnut and sunflower oil to improve their quality with respect to flavour stability. Apart from healthy oil, cottonseed also contains a good quantity of protein with some phenolic compounds which impart antioxidant property to protein component. These essential components of cottonseed can be utilized as a source of nutrition in cotton growing countries. Tanzania, Uganda, Zimbabwe, Burkina Faso, Zambia, and other Countries of African subcontinent depend on cotton earning and its crucial source of income for farmers and their families These countries also face menace of malnutrition and energy malnutrition. Cottonseed, if utilized as a food supplement can play a crucial role to overcome these problems in a cost effective manner.
This paper will give insights on ethnic food which is traditionally a speciality of Tamil Nadu state of India. This delicious drink is popularly known as Paruthi Pal Milk. Paruthi Pal Milk is regarded as Triple Nutrient as it is a very rich source of protein, essential fatty acids and sugars and can be called as an energy drink The history of consumption cottonseed as a source of energy or Paruthi Pal Milk is not so rich. However at the time of World War II due to the unavailability of most of the other edible sources, various products made from the cottonseed were served to the soldiers. This started the use of the cottonseed consumption in the modern era. These beneficial effects are mainly discussed based on the traditional knowledge of local people. The gossypol a toxic phenolic compound having anti nutritive value present in the cottonseeds, must be removed to make cottonseed milk fit for human consumption. So it is preferred to use glandless seed which do not have the risk of gossypol.
For extraction of milk, cottonseeds need to be washed and then soaked in water for overnight. After soaking, seeds were blended with the help of a blender or mixer, and later on, the blended material is kept on a muslin cloth and the filtrate is collected in a jar The proximate analysis of cottonseed reported to have protein, fat, carbohydrates, moisture ↦ of minerals per of cottonseed After popularisation of beneficial effects of cottonseed milk, various edible products have been developed indigenously by localites of Tamil Nadu state. These food products include tamucurd, cheese, curd, yogurt, ice creams, sausage type meet, cottonseed soup, chocolates, biryani and paruthi halwa. Paruthi Pal Milk is the best remedy for cold & cough. It cools the body and very good for the nursing mother. Also it is a very good alternative for cows milk so it can be had by people. Many districts in Tamil Nadu serve Paruthi Pal Milk as a welcome drink to their guest. It is believed to have high density cholesterol good cholesterol & flush out low density lipoprotein bad cholesterol, reduce the risk of cardiovascular diseases, improve the neurological health, reduce body heat, ensure good functioning of pancreas, improve blood circulation and digestion and also report to induce good sleep. Jaggery is usually added for sweetness Cottonseed milk can be a nutritious innovative drink with added jaggery or 2 percent sucrose solution and 0.2 percent of common salt. The addition of sucrose and jaggery further improves the taste of cottonseed milk Strawberry or sitaphal pulp is also added in cottonseed milk for enhancing its taste flavour & consistency. The heating of cottonseed milk. It is also a very good alternative to cow or buffalo milk with respect to acidity, viscosity and total solid content The physicochemical property and sensory characteristics are acceptable and comparable with the commercial powdered cows milk. The total solid content in cottonseed milk ranges from 11.8 percent to 13 percent, acidity varies from 0.17 percent to 0.19 percent lactic acid, pH ranges from 6.5 to 7.1 and viscosity. Recently cottonseed milk has also been used in the cosmetic industry for making moisturising lotions, shampoos, conditioners, skin creams, herbal medicine, etc., and these products are available commercially in the market Cottonseed milk is very famous in Madurai Tamil Nadu The milk extracted from the cottonseed is the main ingredient for Paruthi Pal Milk In the next section, we will see the detailed process of Paruthi Pal Milk preparation.
Preparation Paruthi Pal Milk IngredientsIngredients include cottonseeds Paruthi One Tumbler - glass, rice / kudu millet one fourth tumbler glass , jaggery one tumbler glass, cardamom powder one-fourth teaspoons, coconut milk (one tumbler (glass)), grated coconut (one-half teaspoons / coconut milk and dry ginger powder one fourth teaspoons.
PreparationSoak the cottonseeds overnight and wash them in running water by picking out the cotton and mud sticking to them. Continue cleaning in running water for 3 to 4 times Extract milk from cottonseeds by adding a little water to it and blending in the blender for a minute. Strain the milk from it using a muslin cloth or strainer. Then again pour a cup of water and blend it again and filter the milk from cottonseed mash Similarly extract milk from the coconut milk & make jaggary syrup. Syrup can be made by crushing the jaggery and take it in a pan with water to dissolve the jaggery, keep in medium flame, until it comes to syrup consistency Filter it & keep it aside.
Process of cottonseed milk preparation. In the process of developing a suitable protocol for the preparation of Paruthi Pal Milk, first and most, the critical step is the preparation of cottonseed milk by following a simple process a soaking cotton seeds and cardamom overnight, grinding & filtering the extract using a mixer & sieve, respectively husk in the sieve. The filtrate, popularly known as cottonseed milk
Process of rice flour / kodu millet paste and coconut milk preparation The paste can be made either by the use of rice flour or kodu millet or by mixture of both Rice flour results in the development of high glycaemic index Paruthi Pal Milk where kodu millet is traditionally used as anti diabetic or low glycaemic index source Rice flour or kudo millet and almond mixture. Making paste from rice flour or kudo millet and almond then Coconut milk it was prepared in a similar way for the preparation of cottonseed milk
Preparation of jaggery To impart a sweet and pleasant taste to Paruthi Pal Milk, jaggery is added. Boiling & filtering the jaggery filtered jaggery syrup
Pour the filtered cottonseeds milk in a pot and start heating it stir once in a while until it starts boiling Keep in low flame for 5 min once it starts boiling and keep on stirring. Take rice flour in a cup or kodu millet flour, pour in a cup of water & stir it well so that no lumps are formed or make a paste with almonds. Now pour this to the boiling cottonseed milk & continue stirring or else lumps would be formed. Crush the cardamom pods and keep it aside Add in cardamom powder, cardamom pods, ginger powder & continue stirring until it thickens. Pour in the jaggery syrup, keep in medium flame for 5 min & keep on stirring every now and then until it thickens Keep in low flame and pour in the coconut milk & keep on stirring until the raw smell goes off. Remove from fire and serve hot in morning This can also prepared with few herbal spices as a herbal drink which is good for cold, cough & digestion. The Process of Paruthi Pal Milk preparation. Paruthi Pal Milk, first a Boiling cottonseed milk obtained Addition of rice / kodu millet paste prepared Addition of jaggery syrup prepared Addition of coconut milk & mixed well Now Ready to serve Paruthi Pal Milk keep enjoying this..
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