Valuation of nutritional, antinutritional, antioxidant and sensorial characteristics of thermal and non-thermal processed Cucumis callosus L. powder

Abstract

Kachri (Cucumis callosus Rottl.) is nutrient-dense yet underutilized due to its antinutrients and strong astringent flavor. Four mild processing routes were evaluated: ultrasonication, microwave heating, blanching, and alkali soaking, against raw kachri to produce kachri powder (KP) and track their effects on the composition, minerals, antinutrients, antioxidant activity, colour, and utility in a model food. Standard procedures were used for proximate and mineral profiling; oxalates, phytates, saponins, tannins, and alkaloids; total phenolics and flavonoids with DPPH and FRAP; colour (L*, a*, b*); and sensory of chicken nuggets fortified with kachri powder (2.5–10%). Processing generally lowered antinutrients, while moderating colour and chlorophyll; ultrasonication best preserved total phenolics and antioxidant activities, whereas microwave heating caused significant losses in heat-sensitive markers, with blanching showing intermediate retention. Nuggets enriched with ultrasonicated KP showed improved overall liking at lower levels, but decreased acceptability at higher levels. These findings support processed KP after ultrasonication as a practical, nutrient-rich ingredient for value-added foods. Further work should optimise processing.