[Latin Name] Amorphophallus konjac

[Plant Source] from China

[Specifications] Glucomannan85%-90%

[Appearance] White or cream-color powder

Plant Part Used:Root

[Particle size] 120 Mesh

[Loss on drying] ≤10.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Introduction]

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.

The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.

The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as“ the seventh nutriment for human”.

Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property,suspension property and gel propery can especially adopted in food industry.

[Main Function]

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.

2.It could control appetite and reduce body weight.

3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.

[Application]

1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );

2) Stabilizer(meat, beer);

3) Film Former(capsule, preservative)

4) Water-keeping agent( Baked Foodstuff );

5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);

6) Adherence agent( Surimi );

7) Foam Stabilizer (ice cream, cream, beer)

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Bhogichi bhaji is made during winter season as lot many fresh vegetables are available during winter. It is besacally mixed veg sabzi. In Maharashtra, it is prepared a day before Makar Sankranti. Do try this bhogichi bhaji this year.

Ingredients:
• 2 tbsp or 1 small katori Raw peanuts
• 1 tbsp White sesame seeds
• 1 tsp grated fresh Coconut
• 1 tsp Oil
• 1/2 tsp Cumin seeds
• Goda masala
• Coriander powder
• Red chilli Powder
• 1 peeled and chopped Potato
• Green peas
• Green chick peas / Harbhara
• Val papdi
• Small pieces of Carrot
• Water
• 1 small Birngle chopped into pieces
• Drum stick
• Small pieces of Bor
• 1 tsp Tamarind pulp
• Gudh
• Salt to taste

Method:
• Heat up a pan on medium heat and add peanuts to it.
• Roast the peanuts on medium heat for about 4-5 minutes.
Transfer them into a blender jar.
• In the same pan add sesame seeds and roast them on medium
heat for about 3-4 minutes until they get light golden colour.
• Transfer the roasted sesame seeds into the blender jar having
roasted peanuts.
• Add grated fresh coconut and roast until it gets light golden
colour.
• Transfer the roasted coconut into the same jar.
• Blend all into paste. First make powder and then make paste by
adding water.
• Heat up oil in a pan. Add cumin seeds and let them sizzle up.
• Lower down the heat to low. Add the paste and cook for just
about 2 minutes.
• Add goda masala, coriander powder and red chilli powder.
• You can add garam masala instead of goda masala.
• Mix well and cook for another 2 minutes.
• Add potato, green peas, harbhara, val papdi and carrot.
• You can use the veggies available in this season.
• You can also use the mixed veggies packet that is available in the
market 1 or 2 days before the day of bhogi.
• Mix well and add water. Cover and cook on medium heat for
about 5-7 minutes.
• When these veggies are half cooked then add remaining veggies.
• After 5-6 minutes, add pieces bringle, drum stick and small pieces
of bor.
• Mix well and add a little more water to adjust the consistency.
• Add tamarind pulp, gudh and salt to taste. Mix well.
• Cover and cook for another 5-6 minutes until all the veggies are
cooked.
• Turn off the gas and bhogichi bhaji is already.
• This bhaji goes well with hot bajrichi bhakari.
• This also goes well with moong dal khichadi with lots of ghee.

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