Mahua (Madhuca longifolia) is a plant that belongs to the sapotaceae family and is noted for its sweet blossoms, which have a lot of ethnic importance among tribal people and are used to make a variety of fermented and non-fermented foods. Halwa, meethi puri, and barfi are examples of non-fermented products, but mahua daaru or mahuli is an example of fermented items. It is traditionally used as a medication for a variety of ailments, including headache, diarrhoea, skin, and eye disorders, due to its various phytochemical properties. The current review focuses on and investigates the composition (dry and fresh flowers), use, therapeutic and nutritive value, as well as its future potential to enhance the livelihood of tribal people by increasing work opportunities. Mahua (Madhuca longifolia) is a member of the sapotaceae family that grows in India, Sri Lanka, Myanmar, and Nepal. It is a multipurpose tree that satisfies three basic needs of tribal people: food, fodder, and fuel. The flowers of the shrub are edible and high in nutrients. Having a high sugar content and, as a result, a good amount of vitamins, proteins, and minerals. The blossoms are used as a sweetener in the preparation of several traditional Indian cuisines such as halwa, kheer, meethi puri, and barfi because of their increased sugar content.

India is known as a rich trove of medicinal and aromatic plant species that have been used since antiquity. According to the World Health Organization, around 65 percent of the world’s population uses medicinal plants for treatment. Mahua is a naturally occurring plant that has a variety of health benefits. Mahua flowers are used by tribal people to treat skin disorders, headaches, pitta, and bronchitis. Lactating women are given flower juice to help them produce more milk. Due to its restricted availability in limited regions and highly perishable character, this flower has yet to be fully studied by researchers and food processors, with the exception of a few for value addition. As a result, this analysis has been tailored to focus on current advancements in the use of mahua flowers as food and medicine, as well as their future potential for value addition. TRIFED (Indian Tribal Cooperative Marketing Development Federation) has signed a memorandum of understanding with the National Research Development Corporation (NRDC) to carry out the task of technology transfer to appropriate entrepreneurs for beverage production and marketing. The federation intends to transfer this technology to parties chosen by NRDC to establish such businesses so that they can own the businesses and create the beverage. Nutribeverage Mahua The beverage is high in nutritional value and has a low alcohol content of only 5%. After two years of research and collaboration with TRIFED, it was developed by IIT-Delhi.