How does this idea struck us??
Well, it is arised by our little cousins that prefer colourful food compared to those plain and dull ones. However, taking in too much of coloured food (by artificial means) will have adverse effect towards our health. Therefore, we thought of extracting purple colour from purple cabbage (Brassica oleacea var. capitata). Then, it can act as a natural colourant for other food products. In this assignment, we will be doing purple agar and purple 'pao'.
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