Chate, Manoj R.Saxena, D. C.Kakade, Subhash B.2020-05-052020-05-052019-11Chate Manoj R., Saxena D. C., Kakade Subhash B.. Study on Physico-chemical Properties of Kokum Seed (Garcinia indica) Full Fat Flour and Defatted Flour. International Journal of Biochemistry Research & Review. 2019 Nov; 28(2): 1-52231-086Xhttp://imsear.searo.who.int/handle/123456789/200743Kokum (Garcinia Indica)is an ancient fruit of India which is mostly consumed in the form of sarbat. It is mainly found in the western ghats in the state of Maharashtra, Goa, Karnataka, and Kerala. Kokum fruit is widely used in culinary, pharmaceutical, nutraceuticals uses. Kokum has a long history in Ayurvedic medicine as it was traditionally used to cure sores, dermatitis, diarrhoea, dysentery, ear infection and to facilitate digestion. The present study conducted to study Physico-Chemical Properties of Kokum Seed (Garcinia indica) Full Fat Flour and Defatted Flour and it reveals that defatted kokum seed flour is superior in quality in terms of protein, carohydrates, crude fiber and Vitamin B3 contain as compared to kokum seed flour. We can utilise the Kokum seed defatted flour to overcome protein malnutrition problems in developing countriesKokum (Garcinia indica)kokum seedkokum seed flourkokum seed defatted flour (KSDF)Journal ArticleIndiaDepartment of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab –148106, India.*