Value Addition and Evaluation of Nutritional Quality in Elephant Foot Yam (Amorphophallus paeoniifolius Dennst.) (Record no. 26992)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03781nam a2200181Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220901142933.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 140128s9999 xx 000 0 und d |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 631.56 |
| Item number | SIN/VA |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Sini S |
| 245 ## - TITLE STATEMENT | |
| Title | Value Addition and Evaluation of Nutritional Quality in Elephant Foot Yam (Amorphophallus paeoniifolius Dennst.) |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Vellayani |
| Name of publisher, distributor, etc. | Department of Processing Technology, College of Agriculture |
| Date of publication, distribution, etc. | 2002 |
| 502 ## - DISSERTATION NOTE | |
| Degree type | MSc |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | A study on "Value addition and evaluation of nutritional quality in elephant foot yam (Amorphophallus p aeoniifolius (Dennst))" was carried out at the Department ,of Processing Technology, College of Agriculture, Vellayani, Thiruvananthapuram during the period 1999-2001. The objective of the study was to evaluate nutritional qualities of amorphophallus cultivars, examine the potentiality of developing value added products, to assess the storage and shelf life of prepared products. The nutritional quality of corms and petioles of four cultivars ie., Sree Pad ma, Vellayani local, Pathanamthitta local and Kottarakkara local were evaluated. Corms ofPathanamthitta local had highest starch, vitamin C and protein content. Sree Padma recorded the maximum total sugar and crude fibre. Calcium oxalate content was least in the corms of Sree Padma and Pathanamthitta local. Organoleptic quality score was highest in Pathanamthitta local. In case of petioles, Pathanamthitta local had highest protein content and organoleptic ~core. Sree Padma recorded the highest total sugar content while Kottarakkara local had the maximum vitamin C and crude fibre content. Value added products like chips and traditional snack items viz., murukku, wafers and papads were prepared. Chips were prepared by two techniques ie. frying of fresh slices ,parboiling and frying. .1.2-0 It was found that oil uptake increased with increasing thickness and parboiling was an effective method to reduce oil uptake. Oil intake was lowest in Pathanamthitta local. Moisture content increased with thickness. Freshly fried chips had higher moisture content than parboiled chips. Starch and total sugar content increased with increasing thickness. Parboiled chips had lesser total sugar content. Highest scores for organoleptic quality was recorded in chips made from Pathanamthitta local. Two mm thick chips were the most preferred while, freshly fried chips had higher organoleptic score than parboiled chips. The evaluation of flour prepared from Amorphophallus revealed that, with increasing temperatures and drying periods, moisture content decreased. Flour dried at 75°C for 18 hours was judged as the best due to low moisture content and good colour. The evaluation of secondary products viz., murukku, wafers and papads revealed that murukku and wafers prepared from the flour of Pathanamthitta local had the highest score while papads made from flour of Sree Padrna scored the highest. Storage studies of the products revealed the changes in starch, total sugars, moisture content and organoleptic quality. Starch content declined on storage while total sugar and moisture content increased slightly. Glass and PET bottles gave better storage results than LOPE bags. The moisture and total sugar content increased more rapidly in LDPE bags than glass and PET bottles during storage. Papads exhibited a shelf life of only 30 days after which they were subjected to mould attack. Organoleptic quality score was highest for all the products stored in glass bottles than PET bottles and LDPE bags. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Philipose Joshua (Guide) |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://krishikosh.egranth.ac.in/handle/1/5810105569 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Theses |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Permanent Location | Current Location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2014-03-18 | 631.56 SIN/VA | 172051 | 2014-03-18 | 2014-03-18 | Theses |