No abstract

Brahmi (Bacopa monnieri) is a medicinal herb containing bioactive compounds (Bacosides) in the saponin group that enhances memory and prevents dementia. Brahmi is not favored for cooking because it is very bitter. Nowadays, most people consume Brahmi as supplementary food, which makes it more expensive than consuming in food form, not getting fibers and other nutrients. Currently, there are only few studies that work to alleviate in Brahmi. Therefore, this study aimed to find out the saponin quantity in Brahmi after some pretreatments and the effect of these treatments on Bacosides and bitterness. Thus, suitable preparation steps for Brahmi have the highest remaining saponin quantity and are consumable. There were various techniques of preparation, depending on the concentration of salt used in crumpling and 1 time boiling of Brahmi to reduce its bitterness. The salt concentrations used in this study were 0, 10, and 20 % (w/w) compared with the fresh herb. The saponin quantity was analyzed by high-performance liquid chromatography (HPLC). The results showed that the total amount of saponin in boiled Brahmi that crumpled with 0, 10, and 20 % were significantly lower than fresh Brahmi (p < 0.05). Brahmi was crumpled with 10 % salt before boiling had the highest total saponin quantity of 2.69±0.02 g/kg of fresh weight and the highest tasting scores. Thus, the preparation of crumpling with 10 % salt before cooking, was suitable because consumers gained the highest saponin and accepted the taste of food containing Brahmi. HIGHLIGHTS Brahmi have many health benefits not only memory enhancer but also prevention of dementia People used Brahmi as supplementary food because it is very bitter and not favored for cooking Reduce the bitter with non chemical as crumpling with 10 % salt concentration before cooking was highest saponin and accepted the taste of food containing Brahmi