Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/54359
Title: Traditional processing associated changes in chemical parameters of wild Yam (Dioscorea) tubers from Koraput, Odisha, India
Authors: Panda, Debabrata
Biswas, Meghali
Padhan, Bandana
Lenka, Sangram K
Keywords: Dioscorea tubers;Nutritional composition;Proximate composition;Traditional processing
Issue Date: Apr-2020
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.20: A23L 33/20, A61K 36/00
Abstract: Wild yam tuber considered as famine food and played a prime role in the food habit of tribal people of Koraput district of Odisha, India. The tribal people employed a range of processing of these yams such as boiled, soaked and sun dried for detoxification of antinutrients in accordance with their needs. There is a scarcity of documented information on their nutrient composition/retention by traditional processing methods. The current study assessed the traditional processing (boiled, soaked and sun dried) associated changes in chemical composition and physico-functional characteristics of 6 wild and 1 cultivated Dioscorea tubers collected from Koraput, India. Different processing led to a significant reduction of proximate compositions and nutrient content compared to the raw tuber, whereas physico-functional parameters increased significantly (p<0.05). In addition, there was significant decrease in the antinutrients, minerals and vitamin content by different processing in studied yam species. Results suggested that wild Dioscorea tubers as safe food sources for mass consumption and should be used in boiling form, as it retains higher nutrients coupled with significant removal of antinutritional compositions.
Page(s): 268-276
URI: http://nopr.niscair.res.in/handle/123456789/54359
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.19(2) [April 2020]

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