Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/54059
Title: Novel processing method for improved antioxidant and nutritional value of elephant foot yam (Amorphophallus paeoniifolius Dennst-Nicolson)
Authors: Singh, Amit Kumar
Chaurasiya, Arvind Kumar
Mitra, Surajit
Keywords: Antioxidants;Ascorbic acid;β-Carotene;Dry cubes;Fry cubes;Total phenol
Issue Date: Mar-2020
Publisher: NISCAIR-CSIR, India
Abstract: Amorphophallus paeoniifolius Dennst-Nicolson, commonly known as the Elephant foot yam, is a highly potential edible aroid of Araceae family. Fresh yams are difficult to store due to their perishable nature and deteriorate in quality during storage. Therefore, making processed products viz., dry and fry cubes will be an alternative value added product with nutritional value. In this experiment, elephant foot yam corm cubes were stored to analyze the nutritional and antioxidant values at monthly intervals. The cv., BCA-1 dry cubes (soaking in 2% salt followed by blanching) had the highest ascorbic acid and total phenol throughout the storage period. Highest β-carotene was observed in cv., IGAM-1 dry cubes (2% alum) and fry cubes (2% alum) at 0 and 13 months after storage, respectively. The cv., BCA-1 had the highest starch in dry cubes (1.5% alum) and fry cubes (2% salt) at 0 and 13 months after storage, respectively. The protein and organoleptic values were the highest throughout the storage in cv., BCA-1, both dry and fry cubes, were from soaking in 1.5% alum and blanching.
Page(s): 206-211
URI: http://nopr.niscair.res.in/handle/123456789/54059
ISSN: 0975-1009 (Online); 0019-5189 (Print)
Appears in Collections:IJEB Vol.58(03) [March 2020]

Files in This Item:
File Description SizeFormat 
IJEB 58(3) 206-211.pdf792.46 kBAdobe PDFView/Open


Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.