Brinjal Sauce: Health Benefits, Recipe, and Market Viability

This presentation discusses the health benefits of brinjal sauce, including its impact on heart health and weight loss. It also provides a recipe for making the sauce and explores its market viability. The presentation includes information on the glycemic index of brinjal, as well as a SWOT analysis and information on competitors. Finally, it discusses future plans for the product and includes a bibliography.

CONTEMPORARY
STUDY
BRINJAL SAUCE PRODUCT
RATIONALE

THE BRINJAL
FRUIT.
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OVERVIEW
 Work by Ahmed, Mubassara, and Sultana
(2016) has identified potassium, vitamin
B6 fiber and phytonutrient content in the
baingan which all help in support of
heart-related health. The flavonoids,
which include anthocyanins, are linked
to the lower heart disease threat.
Consumption of the anthocyanins is
known to lower an individual’s blood
pressure as well as reduce possible
complications of facing the risk of
getting it.

CONTINUATION…
 Intake of plant foods like eggplant has a
general impact on an individual's well
being. The phenolic compounds in
eggplant is an indication of
aforementioned Anthocyanins which as
explained is one kind of chlorogenic acid
which is a free-radical rummage Swathy
et al (2016).

BACKGROUND
 With the dark purple type of eggplants,
which is famous, color, shape, and size of the
baingan differ ranging from small long and
thin as well as shades from purple, white and
green Syfurt (2016).
 Once cut for use, brinjal should not be stored
because exposed inner flesh goes bad.
 Do not cut brinjals before you store it as it
perishes quickly once its skin has been
punctured or its inner flesh is exposed. Uncut
brinjal can be stored in a plastic bag or zip
lock then be stored in the refrigerator.

BRINJAL SAUCE RECIPE
 INGREDIENTS: 1 brinjal, stalk removed
and cut into dice
 2 tsp salt
 1 medium onion peeled and finely
chopped
 3 large cloves garlic peeled and finely
sliced
 1 tins chopped tomatoes, 400g each
 2 bay leaves
 1 tbsp balsamic vinegar
 50ml red wine

CONTINUATION
 1 tbsp tomato paste
 2 tsp brown sugar
 1/2 tsp cayenne pepper
 Chilli powder
 Olive oil,
 Packaging is done on zip locks with
simple labelling bearing the logo in the
picture

PREPARATION
PROCEDURE
 First heat the olive oil over medium heat.
 Then onion and cloves garlic be added;
cook until the onion is soft.
 Then include the tomatoes, eggplant, bell
pepper, tomato paste, basil,, sugar, salt,
cayenne pepper, and wine then stir.
 Bring to boil; reduce heat, cover and
simmer for 30 minutes, stirring occasionally.
 With pasta accompanied by Mozzarella
cheese, erve hot

THE BRINJAL SAUCE
Professionally prepared brinjal sauce

GLYCEMIC INDEX
 Brinjal contains a rich constituent of
Glycemic Index of 15. Such an index is
considered to be low. The foods
individuals take are the primary source
of the glycemic index, carbohydrate-
containing foods are ranked by how
quickly they digest. In addition, the
manner in which the foods raise your
blood sugar or glucose levels in the
body.

CONTINUATION…
 The Foods rank ranging from 0 to 50 are
usually seen to be low GI while those from
51 to 69 falls in the medium ranks and
finally and 70 to 100 considered are high.
Assuredly, intakes that are high in GI should
be avoided by the obese are considering
weight loss or those that are diabetic. Those
intakes containing baingan or the Brinjal
have a low GI and as a result, they don't
spike your glucose level as they are
absorbed in a sluggish manner. The sluggish
absorption of the nutritional components in
brinjal is ideal for weight loss.

SECONDARY RESEARCH
 Researches ranging from the primary
and secondary sources were involved.
However, secondary sources majored in
the study. Starting with online
publications, journals, books, researches
on the plant and even blogging.

THE SWOT
ANALYSIS(BRINJAL SAUCE)
STRENGHTS & OPPORTUNITIES WEAKNESSES &
THREATS
 Easily affordable raw
materials
 Affordability of ready
made food
 Increasing awareness on
importance of Brinjal
food and constituents
 Rich and diverse
nutritional benefits
 Frequent issues of
diabetes and related
ailments rising its
demand
 Not known to many
people
 Existence of limited
specialists in
preparation
 The existing
restaurant
competitors

THE BRINJAL BENEFITS
AND DRAWBACKS
 the diabetes management, protecting the
infants from birth defects, cancer
prevention as well as anemia treatment
assistance. The strong bone building,
osteoporosis prevention, protection of the
digestive system and in aiding weight loss
purpose. The market having very few
specialists proficient in preparation of this
rich food has proved to be a major set back.
In addition, the fact that not so many
understand the importance of the food as
another potential barrier to entry Gürbüz
(2018).

COMPETITORS
 The chief competitors are the specialized
restaurants in the hotel industry who have
invested a lot in the production and selling of
the product. They also carry out extensive
social media marketing and get access to a
nonstop supply of the ingredients of making
brinjal sauce.
 The health specialists are other contentions
seen to cause tough contention in the
market. These specialists offer the brinjal
sauce as well as other accompanying health
services which attract more customers to
them.

CONCLUSION
 It's clear that the brinjal sauce has
extensive health benefits to everyone
that will take it. All the discussed
benefits from Consumption of the
anthocyanins which is known to lower
an individual’s blood pressure as well as
reduce possible complications of facing
the risk of getting it. Intake of plant
foods like eggplant has a general impact
on an individual's well being.

CONTINUATION
 The phenolic compounds in eggplant is
an indication of aforementioned
Anthocyanins which as explained is one
kind of chlorogenic acid which is a free-
radical rummage. This as well as the
market viability of engaging in the sale
of brinjal sauce due to the growing
demand as well as affordability in
purchasing of the sauce or even the
ingredients for those wishing to prepare
their own means it definitely is effective
to start the engagement

FUTURE PLANS
 Concerning the future projections, more
research, sensitization on health
benefits as well as going full in
investments of all products related to
brinjal
 As an intake, coming up with ways to
find make it components of other dishes
like chocolates or cakes made from
brinjal will follow.

BIBLIOGRAPHY
 Ahmed, F.A., Mubassara, S. and Sultana, T., 2016. Phytoconstituents,
bioactivity and antioxidant potential of some commercial brinjal
(Solanum melongena L.) cultivars of Bangladesh. Jahangirnagar
University Journal of Biological Sciences, 5(2), pp.41-50.
 Gürbüz, N., Uluişik, S., Frary, A., Frary, A. and Doğanlar, S., 2018.
Health benefits and bioactive compounds of eggplant. Food
Chemistry.
 Herring, R.J., 2015. State science, risk and agricultural biotechnology:
Bt cotton to Bt Brinjal in India. Journal of Peasant Studies, 42(1),
pp.159-186.
 Kandlikar, M., Satterfield, T. and Freeman, J., 2016. From contested
cotton to the ban on brinjal: India’s shifting risk narratives in
opposition to genetically engineered agriculture. In Grassroots
Environmental Governance (pp. 158-178). Routledge.
 Kandoliya, U.K., Bajaniya, V.K., Bhadja, N.K., Bodar, N.P. and
Golakiya, B.A., 2015. Antioxidant and nutritional components of
eggplant (Solanum melongena L.) fruit grown in Saurastra region. J
Curr Microbiol App Sci, 4, pp.806-813.

CONTINUATION..
 Somawathi, K.M., Rizliya, V., Wickramasinghe, H.A.M. and
Madhujith, W.M.T., 2016. A comparative study on antioxidant
and DNA protective activity of different skin coloured brinjal
(Solanum melongena). Procedia food science, 6, pp.117-122.
 Swathy, S.P., Kiran, K.R., Rao, M.S., Mahato, K.K., Rao, M.R.,
Satyamoorthy, K. and Muthusamy, A., 2016. Responses of
He-Ne laser irradiation on agronomical characters and
chlorogenic acid content of brinjal (Solanum melongena L.)
var. Mattu Gulla. Journal of Photochemistry and Photobiology
B: Biology, 164, pp.182-190.
 Syfert, M.M., Castañeda‐Álvarez, N.P., Khoury, C.K., Särkinen,
T., Sosa, C.C., Achicanoy, H.A., Bernau, V., Prohens, J.,
Daunay, M.C. and Knapp, S., 2016. Crop wild relatives of the
brinjal eggplant (Solanum melongena): poorly represented in
genebanks and many species at risk of extinction. American
journal of botany, 103(4), pp.635-651.


THE BRINJAL
LOGO
DESIGN
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THE BRINJAL
MOOD
BOARD

A VIABLE PLAN IT IS !!
THANK YOU