This document provides information on the production and uses of kachri/kachra (Cucumis melo L.), a type of melon grown in India. It discusses the plant's introduction, varieties, cultivation requirements, harvesting, yields, and various food and commercial uses for different parts of the plant. The main points covered are that kachri is a drought-tolerant crop grown during the monsoon season, providing various nutritional and medicinal benefits. Its fruit pulp is consumed fresh or made into drinks, while other parts like seeds, peel, and roots are used to make snacks, powders, oils, and more. Proper post-harvest handling and value addition can help reduce losses and increase incomes for

1. Kakadi
FOOT KAKDI / KACHRA / KACHRI (Cucumis melo / Cucumis
Callosus) PRODUCTION - POST HARVEST MANAGEMENT
AND VALUE ADDITION
Dr Jai Singh
M. Tech Ph D
Retd Director ICAR – CIPHET
Mob: 8958463808, E- Mail: jsingh.sre@gmail.com
INRODUCTION
Kachra / Kachri / Foot Kakadi (Cucumis melo L.) known as Snap melon / Senate seed /
Small gourd / Wild musk melon in English; Phoot kakdi in Hindi and Kachra in
Rajasthani Marwari. It belongs to the family Cucurbitaceae. It is wild annual creeper
type plant, which is cultivated or grown during monsoon season. The species is drought
tolerant and grows well in low rainfall and hot climate conditions. C. melo comes out of
the soil with onset of monsoon season from the existing soil seed bank on agricultural
fields. field boundaries and at and around houses and dhanis. It is also cultivated as a
mixed crop exhibiting tremendous diversity in fruit size, shape, colour, quality and taste.
Shelf life of the fruits is short due to high pulp and moisture content. Fruit pulp is sweet
and juicy. Mature fruits are usually consumed fresh. The pulp is also mixed with water
and sugar, or sometimes with milk, and served as a refreshing drink or made into ice
cream. On maturity, Kachri / Kachariya spreads pleasing aromatic smell around while
the Kachra fruit bursts out.
Local Names: Foot Kakdi in Hindi, Kachra, Kachri, Kachariya, Chibbar / Chibar/ Choti
kachri (2 – 3 cm) / Badi kachri (6 – 10 cm) in Marwari Rajasthan, Tyajya tarakari in
Kannada, Kakkathondi or Cheru kareeram in Telgu, Shinde in Marathi, Chibdin in
Konkan, Kachari in Gujrati, Kachri in Delhi and Haryana, Selni in Maharashtra, Demu or
Pehta in Chhattisgarh.
Improved Varieties: ICAR – CIAH AHK-119 , AHK-200, AHS – 10 , AHS – 82 , AHC
– 2, AHC – 13, Pusa shandar, Shantiniketan SM-1, There are many more
varieties.
Soils: It can be grown in variety of soils sandy loam to heavy soil. Loamy soil rich in
organic matter, pH ranging from 6-7 is best suited.

2. Land Preparation: It requires well pulverized weed free land with 25 – 30 t/ha FYM.
Fertilizer -N 40 kg. N top dressing when the stems are 20–30 cm long.
Method of Sowing: Pit (5 holes / pit and 2 – 3 seeds / hole at 2- 3 cm depth), 2. 5 m
broad based seed bed keeping seed spacing 50–60 cm within and 120–200 cm
between rows. Alternatively, Seedlings are raised in polythene bags or in soil blocks
and transplanted to the field when 4 weeks old. Now, low tunnel and poly house
protective cover methods are also popular for off season production.
Seed Rate: Seed rate of 2 – 2. 5 kg per ha.
Harvesting: Harvest starts after 45 – 50 days of sowing when seeds are soft and fruits
are green. Sharp knlfe is used to harvest. For seed purpose, when fruits are of brown
color. Pulp is taken out and kept in water for 3 – 5 days. Seeds are rubbed and
separated and dried to 6 % moisture content.
Average Yield: AHK-119 variety yielded 20 – 25 tonnes / ha / season and
AHS-10 & AHS-82 recorded an yield of 44 – 60 tonnes /ha. However, average
yield of non descriptive varieties 8 - 10 t/ha in 10 – 12 harvestings. Seed Yield – 100-3
00 kg / ha
Food Uses: Bhaji, Pickle, Chutney, Kheer mix, Sweets, Confectionery, Jam, Jelly,
Candies, Cookies, Chokolets, Namkeen, Snacks, Chikki, Leather, Oil, Chips, Ice
cream, Dried - peel – roots – Kachri fruit – pulp. aamchoor, Functional foods, etc.
Commercial Products: Diatery fiber, Oil, Essential oil, Dried fruits, Dried roots, Dried
peel, Dried pulp, Kachar – Kachri – Foot kakdi powder, Pectin, Syrup, Squash,
Essential oil, Seeds, etc
Health Benefits: It has useful medicinal properties such as antiulcer, analgesic, anti-
inflammatory, free radical scavenging, antioxidant, anthelmintic, diuretic effect,
antiplatelet, antimicrobial, hepatoprotective, antidiabetic, anticancer, and antifertility.
The edible plant parts include flowers, leaves, shoot tips, storage roots, and seeds. In
India it is a wild plant and is used in billion disorders.
PRODUCTION TECHNOLOGY
Kachra / Kachri / Foot
kakdi (Cucumis Callosus)
Kachra Cucumis
Callosus split fruit with
seeds
Choti Kachri
Snap melon – cucumis
melo momordica

3. Foot Kakri
Snap Melon (Cucumis
melo)
Seed bed preparation 2.5 m broad based seed
bed, Furrow 40 – 45 cm
Kachri Seed planting
inbroad bed furrows
Pit (30 x 30 x 30 cm)
100 cm c/c and 150 cm
r/r . Planted seeds
emerging
Kachri Nursery raising Kachri Seedling planting
ICAR – CIAH Kachra /
kachri crop
Kachri vine and fruit Kachra / Kachri plant
with flower
Low tunnel cultivation
Poly house for off season Farmer with harvest Happy lady farmer with
harvest
Wax emulsion to extend
self life

4. EXTENDING SELF LIFE OF FRESH PRODUCE – MEASURE AGAINST MARKET GLUT
Marketable surplus
produce
ICAR – IARI ZERO
ENERGY COOL
CHAMBER
Foot kakdi, Kachra ,
Kachri can be stored
safe for 7 – 8 days
ICAR – CIPHET
evaporative cool room
ICAR – CIPHET
evaporative cool room
ICAR – CIPHET double
evaporative cooler
ICAR – CIPHET portable
cool chambers for local
traders / sellers
HAPPY TO SELL AT
BETTER PRICE
SEED SEPARATION FROM PULP
Foot kakdi
Seeds removed from fruit
Emersing seed pulp in water
for 3 – 5 days
Rubbing fermented
seed pulp
Straining seed pulp
from water
Mechanical seed pulp
separator
Mechanical seed pulp
separator
Sun drying seeds

5. Solar seed drier
Hot air seed drier
Seed ready for sale
Seed packs for sale
POST HARVEST MANAGEMENT VALUE ADDITION
Kachra Kachri Foot kakdi
Snap mel
Mature Kachra - Kachri
Peeling the fruit Fruit without seeds Slices for drying
Slicing tool Peel, slices, roots,
pulp solar drier for p
Traditional drying of
slices
Open sun drying
Open sun dryig Drying Dried roots
Dried kachri

6. Powdering Chips Ready for pulping
Pulping
Seed Shelling Roasting method for
seed shelling
Husk powder
Cookies
Chokolets (ICAR –
NBPGR)
Seed chikki Leather (ICAR –
NBPGR)
Squash (ICAR – NBPGR)
Kheer mix (ICAR –
NBPGR)
Snacks
Jelly
Jam
Peel pectin
Oil (ICAR – CAZRI)
Essential oil

7. Kachri Powder
Kachri sesds
Biodegradable bags and
napkins
Literature consulted: ICAR – NBPGR, ICAR- CAZRI, ICAR – CIAH, Agril Sciences,
Banguluru.
XXXXXXXXXXXXXXXXXXXX END JS XXXXXXXXXXXXXXXXXXXXXXX

8. Seed kernel drink, Seed, pulp, syrup, icecream,pulper , solar peel
drier,
Pectin – direct boiling / microwave boiling 14 – 18 % w/w. Dry peel, grind
and
ICAR – CCARI as a tonic.
coolant, tonic & stimulant
Kachri snacks, jelly, jam
Regular use of kachri Powder may help to cure minor skin diseases like
boils, bed sores, lice, manifestation, prickly heat, itching, earache, etc.
Kachra kachri peel: coolant, tonic & stimulant. Peel powder to cure minor
skin diseases like boils, bed sores, lice, manifestation, prickly heat, itching,
earache, etc.

9. Food uses of kachri flowers
Cucumis Pubescens (Kachri / Kachra)
Pehta / kachri (Cucumis Callosus), dried kachri, kachri (Cucumis callosus)
1.
PDF
Phoot kakdi in Hindi and Kachra in Rajasthanil. Marwari. ... hybridize
easily with other Cucurbitaceous crop of cucumber group. it exhibits
tremendous diversity ..
Kachra / Kachri/ Mylnd

10. Kachra Cucumis Callosus, kachri roots, root powder,
Cucumis melon

11. Kachra sack/ kachra biodegradable bag/ kachri roots, kachri oil, powder,essential
oil, kachri sabut dhania chutney, kakri amchoor, kachri kabab,
Product description
"Kachra Sack garbage bags are tested by the Quality Assurance Unit of APT
Testing and Research Pvt. Ltd. as per ASTM D 5208-91 standard. Our garbage
bags are about strength and prevent leakage for 100 days. These Star sealed
super strong bags provide extra Degrade on exposure to UV light. "

12. Chibud Melon
Description/Taste
Kachri Powder Dried Kachri Fruit burst
PHOOT
Dried Kachri

13. Ref: 1. Pratibha Tewari, M. Seena, Y.v. Singh and M.M. Roy, CAZRI,
Jodhpur. Kachra (Cucumis melo)
Insanity (pagal pan), vertigo ( Chakkar aana), astringent (Upchaar)
Kachra (Cucumis melo) An under Utilised Gift of Nature
KACHRA CUCUMIS CALLOSUS, Family Cucurbitaceae
It is SNAP MELON, Senat Seed, Small Gourd, wild musk melon in English,
It is monoecious, climbing, creeping or trailing, annual herb. It is Wild and
weedy plants , often distinguished as subsp. agrestis (Naudin). round or
oblong shape. flesh color ranges from orange-yellow to salmon, has soft
consistency and juicy texture with a sweet, musky aroma that emanates
best in the completely ripe fruits. The fruit contains moderate levels of B-
complex vitamins, such as niacin, pantothenic acid, and vitamin C,
potassium, manganese, and it is a rich source of polyphenols, flavonoids,
such as zea-xanthin and cryptoxanthin. The fruit is rich also in
antiinflammatory cucurbitacin B and cucurbitacin E. Cantaloupe oil content
is 29.8%. coarsely ground and dried kachri fruits are traditionally used as a
food-tenderizing agents
Smell : very interesting
Food Uses: Kheer Mix, Leather. Chocolate, cookies ( 40 % kachri powder),
chikki, squash, dried powder. Flower - cleanser or moisturiser for the skin,
bread . biscuits.
Fruit Pulp: It is stomachic and used as First aid treatment for
burns and abrasions.
flowers are expectorant and emetic. [218].

14. The seed is antitussive, digestive, febrifuge and vermifuge.
The root is diuretic and emetic[218].
Uni Agril Sciences Banguluru.
Cookies, Chokolets, Kheer Mix, seed chikki, squash, leather, seed,
oil.cucumis melo L Kachri
Raw fruit sliced and dried. Chatney, pickle, The half-ripe fruit can be
sundried and stored as dried flakes, called selni khula.
Main cooking methods (seed only) 1 Boiling 2 Baking 3 Roasting 4 Snacks
99 Other (specify in descriptor 2.22 Remarks)
PEEL : Melon peel is a good source of minerals (potassium, sodium,
magnesium, calcium) and phenolic compounds
Seeds: melon seeds are a good source of protein (15–36%) and fibre (7–
44%).
oil-extraction methods (screw and hydraulic press

15. Trends in Food Science & Technology
Volume 98, April 2020, Pages 181-189
Review
Melon (Cucumis melo L.) by-products: Potential food ingredients for
novel functional foods?
Author links open overlay panelMafalda AlexandraSilvaab
Tânia GonçalvesAlbuquerqueab
Rita C.Alvesb
M. Beatriz
P.P.Oliveirab
Helena S.Costaab
Show more
Outline
Share
Cite
https://doi.org/10.1016/j.tifs.2018.07.005Get rights and content
Highlights
•
Melon peel is a good source of minerals and phenolic compounds.
•
Melon seeds are rich in protein (15–36%), fibre (7–44%) and fat (13–37%).

16. •
Melon seed oil is a good source of tocopherols, sterols and phenolic
compounds.
•
Linoleic acid is the major fatty acid (52–69%) of melon seed oil.
•
Melon by-products are good candidates for the development of novel
functional foods.
Self Life: Edible coatings represent a promising technology as they can
improve
quality and extend shelf life of fruit and veg- etables by changing gases
and moisture permeabilties,
enhancing fruit appearance, and reducing microbial contamination
Multilayered antimicrobial edible coating.
(drying,
pasteurization, sterilization, packaging etc.)
Shrink packaging
.
Uses
Mature fruits are usually consumed fresh / sweet and juicy pulp. The
pulp is also mixed with water and sugar, or sometimes with milk, and
served as a refreshing drink or made into ice cream. Immature fruits of
non-sweet types, cooked or pickled vegetable; they are also stuffed
with meat, rice and spices, and fried in oil. The seeds are eaten after
roasting; they contain edible oil. The leafy stems and also the fruit
provide good forage for all livestock.

17. seed will remain viable for at least 6 years when stored dry (moisture content
6%) at temperatures below 18°C
Propagation and planting
Direct-seeded: 2–3 seeds per hole, sown 2–4 cm deep on mounds or
ridges, later thinned to one plant. Spacing is 50–60 cm within and 120–
200 cm between the rows, Alternatively, seedlings are raised in
polythene pots or in soil blocks and transplanted carefully to the field
when 4 weeks old, taking care not to damage the root system..
Management
The soil should be ploughed, harrowed and rotavated to attain a well-
pulverized and well-levelled soil. Furrow or drip irrigation is common,
since plants have a high demand for water until the fruits have reached
maturity. Fertilizer requirements depend on crop performance and
nutrient status of the soil. Removal of nutrients in a harvest of 20 t/ha of
fruits is: N 60–120 kg, P 9–18 kg, K 100–120 kg, Ca 70–100 kg and Mg
10–30 kg. Melon responds well to organic manures applied at 25–30
t/ha. A complete fertilizer should be applied before sowing or planting,
followed by a N topdressing when the stems are 20–30 cm long.
Mulching is a well-established practice.
Harvesting : Fruits are harvested after 45 – 60 days from planting
when color change from green to yellow. For seeds, fruits are
harvested at full maturity.
Yield
Average yields of fresh fruits reach 18 t/ha, ranging from 5–40 t/ha .
Seed yields are about 300–500 kg/ha.
Handling after harvest
Fruits should be pre - cooled to 10–15°C immediately after harvest to
retard ripening. Storage for 10–15 days at 3–4°C (90% relative

18. humidity) is possible
Method for curing
Wash the fruit and wipe it dry. Slice each into four vertical sections, and
sun dry for four to five hours. Beat curd and salt in a large utensil, add the
slices and mix well. Leave overnight. Next morning, take the pieces out of
curd and spread out on a plate under the sun. Reserve the leftover curd.
Put the slices back into it in the evening. Repeat the process for three days,
by when the slices would absorb the entire curd. Sun dry them for a few
more days till they become dry. Store in a jar.
For serving
Heat oil in a pan, add a handful of selni khula and stir fry till crisp. The
pieces will swell and change shape. Keep stirring to avoid burning. It takes
a minute to be done. Serve to enliven simple meals.
Oil: Since the oil content is 22.33% which proposed this plant as a potential source
of oil.
USES: The fruits are used as a cooling, light cleanser, or moisturizer for the skin;
first aid treatment for burns and abrasions. The flowers are expectorant ( lung
cleaner) and emetic (ubkai उबकाई की
). The fruit is stomachic भूख)
(. The seed is antitussive, digestive, febrifuge, and vermifuge
The Chibud melon is a medium to large sized and oblong shaped melon.
Its exterior skin has a goldenrod colored background with cream colored
dappled stripes that run the length of the fruit with some melons displaying
patches of green. Chibud melon has a white flesh with a slight orange tint
around the collection of seeds in the center of the fruit. Its flesh is sweet
with a tender and juicy texture. When ripe it will have a musky aroma,
similar to that of a classic muskmelon.

19. Seasons/Availability
Chibud melons are available in the summer and fall months.
Current Facts
The Chibud melon is an Indian variety melon and is botanically classified
as Cucumis melo. Also known as a Mash melon and by the English as
Chiber the Chibud melon is one of the larger sized melons available in
India.
Applications
Chibud melons are used typically in fresh, uncooked preparations. It can be
used pureed or cut into chunks and added to lassis, juices and other
beverages. It can be enjoyed fresh halved or sliced as is or can combined
with other ingredients to make salads or sweet preparations. The flavor and
texture of Chibud melon pairs well with coconut milk, jaggery, rice, lime,
black pepper, cardamom, cinnamon, banana, mango, muskmelon and
coconut meat.
Ethnic/Cultural Info
Chibud melon is commonly utilized in India in a sweet regional dish known
as rasayana which is served on Navaratri, a festival celebrating the Hindu
deity Durga. Navaratri translates in Hindi to mean “nine nights” which is the
duration of the festival. For many abstaining from specific foods such as
meat, certain grains, onion and alcohol is a part of Navaratri and the
combination of melon, coconut milk and cardamom found in rasayana help

20. provide energy during these times of fasting. Chibud melon is also used in
a dish known as Chibud-phov which is a flattened rice mixed with coconut
milk, jaggery and melon.
Geography/History
The Chibud melon is best known in its native Goa, India. It is available from Indian markets during the monsoon
season.
Recipe Ideas
Recipes that include Chibud Melon. One is easiest, three is harder.
Ashaypatre Chibud Rasayana
Recently Shared
Someone shared Chibud Melon using the Specialty Produce app
for iPhone and Android.
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neighbors and the world! Is your market carrying green dragon apples? Is a
chef doing things with shaved fennel that are out of this world? Pinpoint
your location annonymously through the Specialty Produce App and let
others know about unique flavors that are around them.
Kachra (Cucumis melD): An under Utilised Gift of Nature
Published by : Director, CAZRI, Jodhpur Phone : 91 -291 -2786584 (0), 91
-291-2788484 (R) Fax : +91-291-2788706 e·mail : director@cazrLres.in;
Website: www.cazrLres.in

21. Kachra / Kachri / Foot Kakadi (Cucumis melo L.) known as Snap melon in
English, Phoot kakdi in Hindi and Kachra in Rajasthanil Marwari. It belongs
to the family Cucurbitaceae. It is an annual creeper type of plant, which is
cultivated or grown during monsoon season. The species is drought
tolerant and grows well in low rainfall and hot climate conditions. C. melo
comes out of the soil with onset of monsoon season from the existing soil
seed bank on agricultural fields. field boundaries and at and around houses
and dhanis. It is also cultivated as a mixed crop exhibiting tremendous
diversity in fruit size, shape, colour, quality and taste. Shelf life of the fruits
is short due to high pulp and moisture content.
Local Names: Foot Kakdi in Hindi, Kachra, Kachri, Kachariya, Chibbar /
Chibar/ Choti kachri (2 – 3 cm) / Badi kachri (6 – 10 cm) in Marwari
Rajasthan, Tyajya tarakari in Kannada, Kakkathondi or Cheru kareeram in
Telgu, Shinde in Marathi, Chibdin in Konkan, Kachari in Gujrati, Kachri in
Delhi and Haryana, Selni in Maharashtra, Demu or Pehta in Chhattisgarh.
Soils:
It an be grown in variety of soils sandy loam to heavy soil. Loamy soil rich
in organic matter, pH ranging from 6-7 is best suited.
Land Preparation:
LAND PREPARATION
It requires well pulverised weed free land.
Then nursery beds are prepared having width of 2.5m and at the distance
of 60cm
SOWING
Time of sowing:
It is sown in the month of February-March.
Spacing:
Sow two seeds per place of bed which is 2.5m wide and use spacing of
60cm between seeds.
Sowing depth:
Seeds are sown at the depth of 2-3cm.

22. Method of Sowing: Pit, broad bed (2.5 m), low tunnel and protective cover
methods are recommended direct seeding with seed or nursery grown
seedlings planting.
Seed Rate: Seed rate of 2 – 2. 5 kg per ha.
Harvesting: Harvest starts after 45 – days of sowing when seeds are soft
and fruits are green. Sharp knlfe is used. For seed purpose, when fruits are
of brown color. Pulp is taken out and kept in water for 3 – 5 days. Seeds
are rubbed and separated and dried to 6 % moisture content.
Average Yield: 8 - 10 t/ha in 10 – 12 harvestings.
d.
HARVESTING
Plants start yielding in about 45-50 days after sowing. Mainly 10-12
harvestings can be done. Harvesting is mainly done when the seed of
cucumber are soft and the fruits are green and young. Harvesting is done
with the help of sharp knife or any sharp object. It gives an average of 33-
42qtl/acre of yield.
SEED PRODUCTION
Brown color fruits are best for seed production. For seed extraction, fruit
pulp is taken out in fresh water for 1-2 days for the easy separation of
seeds. The seeds are then rubbed with hands and as a result heavy seeds
will settle down in water and then they are preserved for further use.
However the fruits are rich source of carbohydrates, vitamins. minerals.
antioxidants and dietary fiber.
Development of C. melD Value Chains • To develop the value chain for this
poor man's fruit for elite class, we started intervention by utilizing ITK of
Barani Bari of Bikaner area. Ten demonstrations on farmers fields at village
Birai, Jhinjhinyala. Rajabundh. Belwa. Chaupasani and Khudiyala around
Jodhpur were laid. As no standard variety of the fruit was available, seeds
of selection AHS·82 procured from CIAH. Bikaner were used for raising
crop. At first instance we motivated farmers to take risk of SOwing seeds in

23. early spring i.e. second fortnight of February on limited irrigated ber
orchards and mustard fields to take advantage of residual moisture. The
risk taken paid dividends and after 45 days of sowing. average yield
obtained by the farmers per hectare was 40 kg day 1 continuously for next
30 days. As no other fruit crops. of arid lone was available during the
season, it was sold at high price of Rs. 15·20 per kg, resulting an additional
average gross income per hectare to the tune of Rs. 21,000. These fruits
generally found the way as a table fruit for salad in households of elite
classes and restaurants during hot month of April. The traditional crop of C.
mela, available in throwaway prices during kharif season was used for
processing. The pulp of fruit was used to prepare squash, jam, cussar,
laddoo and melo sip (ready to drink preparation).
Vegetable,cucumber kakdi,India
The botanical name of cucumber is Cucumis sativus. Cucumbers are
originated in India. It is a climbing plant which is used as summer vegetable
throughout in India. The cucumber fruit is eaten raw or is served as a salad
or cooked as a vegetable. The seeds of cucumber are used for oil
extraction which is good for body and brain. Cucumbers contain 96% water
which is good in summer season. The plants are large sized, leaves are
hairy and are triangular in shape and flowers are yellow in color. Cucumber
is an excellent source of Mb (Molybdenum) and Vitamin K. Cucumber is
used to cure skin problems, kidney and heart problems and is used as
alkalizer.

25. ICAR-Central Institute for
Arid HorticultureICAR-
CIAH,Kachri Variety- AHK- 119 80 – 100
quintal fresh fruit of AHK-119 variety per hectare per season
20 – 25 tonnes / ha, 44 – 60 t ha
Snap melon varieties viz. AHS-10 & AHS-82 released by the
Institute were very good and performing well on their fields. The
yield potential of these varieties ranged from 176-255 q / ha on
varying levels of technological adoption.
Kachra (Cucumis melo) - Central Arid Zone Research Institute
www.cazri.res.in › KrishiKosh › 167-(KACHRA)
. Fruits (contains B-complex vitamins - niacin, pantothenic acid, vitamin C,
potassium, manganese polyphenols, flavonoids - zea-xanthin,
cryptoxanthin anti inflammatory properties ; flowesr, leaves, roots, seeds
(protein - 15–36%, fibre -(7–44% and oil - 29.8%); and peels (good source
of minerals - potassium, sodium, magnesium, calcium and phenolic
compounds), seed, flower Byproducts: antioxidant, anti-inflammatory,
antidiabetic, antiulcer, antibacterial, and anti-angiogenic, with bioactive
compounds.
Medicinal Properties: It acquires useful medicinal properties such as
antiulcer, analgesic, anti-inflammatory, free radical scavenging, antioxidant,
anthelmintic, diuretic effect, antiplatelet, antimicrobial, hepatoprotective,
antidiabetic, anticancer, and antifertility activity.