The PhD research scholars at Corrosion and Electrochemistry Research Group (CERG) at Nagaland University, Lumami present their environmentally friendly colours for the festival of Holi. (Photo Courtesy: PRO NU)
Lumami, March 24 (MExN): The Corrosion and Electrochemistry Research Group (CERG) at Nagaland University, Lumami, have pioneered the creation of environmentally friendly colours for the festival of Holi.
Led by Vice Chancellor Prof Jagadish Kumar Patnaik and supervised by Prof Ambrish Singh, the project aims to provide a safer alternative to traditional Holi colours, which often cause adverse health effects such as nausea, headache, itching, and skin irritation, informed an NU release.
Utilising indigenous plant species abundant in Nagaland's rich natural flora, the PhD research scholars of CERG, including Therola Sangtam, Limasenla Longkumer, Vetezo Venuh, Akhiu Y Yimchunger, and Vilabeilie Rutsa, meticulously prepared the colours from plant extracts, fruit extracts, flowers, rose water, starch, and cornflour, it said.
The innovative process involved multiple steps of extraction, mixing, drying, and filtering to ensure a safe and skin-friendly final product, it added.
The release from NU PRO further maintained that the colours, derived from edible ingredients, are not only 100% safe for use but also eco-friendly, addressing concerns about environmental sustainability, it added.
The project not only promotes sustainable practices but also holds significant socio-economic implications for Nagaland, it said.
The initiative aligns with "Vocal for Local,” "Sustainable Development Goals," and "Make in India" campaigns, it added.
The list of ingredients used: Mustard leaf (Brassica juncea L.), Coriander (Coriandrum sativum), Spinach (Spinacia oleracea), Beetroot (Beta vulgaris L.), Mulberry (Morus spp.), Turmeric (Curcuma longa), Rose (Rosa Rubiginosa), Hibiscus (Hibiscus rosa sinensis), Carrot, Rhododendron Arboreum.
