Utilization:
In Thailand, ma-kang fruits are eaten fresh by the local people in spite of its sour taste, mild astringency present in the pulp and the smell. They also make a pickle from these fruits.
There seems to a potential using ma-kinag fruits in making a fruit drink, wine, jam and nectar. These products may become better known in Thai market in the future, as ma-kiang fruit is rich in vitamins and minerals necessary for health.
The nutritional value per 100 g of edible portion of ma-kiang is reported as: moisture 78-92.5 percent; protein 0.56-1.73 percent; fat 0.15-0.71 percent; fibre 2.30-8.24 percent; ash 0.33-1.15 percent; carbohydrates 4.77-14.75 percent; total sugar 0.09-7.32 percent; energy 23.7-64.5 kilocalories; calcium 22.2-135.1 mg; magnesium 4.89-25.4 mg; iron 0.16-1.11 mg; zinc 0.10-0.90 mg; vitamin B1 15.6 mg; vitamin B2 33.3 mg; vitamin C 14.6 mg; â-carotene 34.3-2115.1 IU. Apart from the above nutritional values, the following amino acids have been analysed from 100 g of edible flesh.
Aspartic acid 38.1 - 130.2 mg
Treonine 17.9 - 63.4 mg
Serine 21.9 - 76.1 mg
Glutamic acid 46.1 - 165.0 mg
Proline 18.8 - 41.0 mg
Glycine 20.8 - 72.7 mg
Alanine 23.7 - 77.1 mg
Valine 19.0 - 68.4 mg
Cystine 8.1 - 31.0 mg
Methionine 5.1 - 17.2 mg
Isoleucine 13.9 - 52.5 mg
Leucine 30.5 - 109.0 mg
Tyrosine 7.7 - 28.9 mg
Phenylalanine 28.6 - 144.9 mg
Histidine 9.2 - 33.9 mg
Lycine 27.2 - 90.5 mg
Arginine 14.4 - 75.1 mg
Thrytophan 5.9 - 14.6 mg
In South China, water extract of ma-kiang buds is used as an ingredient for tonic drinks. In Korea, they make a tea from its leaves and buds.