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Mahua (Madhuca longifolia) is a large, deciduous tree native to the northern and central parts of India. Tribal populations across the country value the flowers of this tree as a source of food. The mahua flowers are one of the most underutilized nutrient sources due to their extremely rare consumption among the Indian populace. The flowers are nutritionally balanced as a rich source of carbohydrates, proteins, dietary fibers in addition to minerals like iron and calcium. The most interesting attribute of the mahua flowers is their long shelf life after drying. In the dried state these flowers maintain the integrity of nutrients, thus significantly reducing nutrient losses upon storage. Due to all these reasons, exploration of the nutritional profile of the mahua flowers contributes a new perspective to biochemical research.

In this research, a detailed biochemical study was carried out to evaluate the nutritional profile of the mahua flowers. Subsequently, a wine was prepared using the mahua flowers. The developed wine was then subjected to various physicochemical techniques to assess its aging profile. In addition, a sensory evaluation exercise using the developed mahua wine was carried out to ascertain its organoleptic acceptability amongst trained panelists. Future prospects include isolation and characterization of alkaloids in mahua flowers and novel product development using mahua flowers as the core ingredient. It is difficult to study all the published informations in different foreign languages other than English. So we have published in this manuscript all the available informations by translating them to English in a systematic way for easy understanding to Students, Scientists and Economists research.