TY  - BOOK
AU  - Shamsudeen Liya 
AU  - Philipose Joshua (Guide)
TI  - Value addition and evaluation of nutritional quality in taro (colocasia esculenta (L.) schott)
U1  - 631.56 
PY  - 2002///
CY  - Vellayani
PB  - Department of Processing Technology, College of Agriculture
N2  - A study on "Value addition and evaluation of nutritional quality in taro 
(Colocasia esculenta (L.) Schott)" was carried out in the Department of 
Processing technology, College of Agriculture, Vellayani, 
Thiruvananthapuram during the period 1999- 2001. The objectives of the 
study were to evaluate four cultivars of colocasia for nutritional quality, to 
examine the potentiality of developing value added products using colocasia 
and to assess the storage and shelf life of the colocasia products. 
The nutritional quality of four cultivars ie., Pathanamthitta local, 
Vellayani local, Thamarakannan and Sree Rashmi were evaluated. Corms of 
Pathanamthitta local had the highest starch and calcium oxalate content. 
Vellayani local exhibited the highest protein and vitamin C content while 
Thamarakannan had the highest total sugar content. The crude fibre contents 
of all the four cultivars were on par. Sree Rashmi recorded the maximum 
organoleptic quality. In case of leaves protein content and organoleptic 
quality were high in Sree Rashmi while total sugars was maximum in 
 

 
Pathanamthitta local. 
 

Vitamin C content was high in leaves of 
 

 
Thamarakannan while Vellayani local recorded the highest calcium oxalate 
content. 
 
Value addition was done through preparation of chips and traditional 
snack items viz., Murukku, Wafers and Papads. 
Chips were prepared by two techniques ie. by freshly frying and by 
parboiling and frying. Oil uptake was the highest in chips of Vellayani local 
and it was seen that oil uptake increased with increasing thickness. Parboiling 
helped to reduce the oil uptake significantly almost by half. Freshly fried 
chips had a higher moisture content than parboiled fried chips. Chips of Sree 
Rashmi recorded the greatest score for organoleptic quality presumably due to 
its low acridity. Thinner chips score higher for organoleptic quality than 
thicker chips while parboiled chips scored higher than freshly fried chips. 
Evaluation of flour prepared from colocasia revealed that with 
increasing temperatures and drying periods moisture content decreased. The 
flour dried at 7SoCfor 18 hours was judged the best because it had low 
moisture content and good colour. 
The evaluation ~f secondary products prepared viz., Murukku, Wafers 
and Papads revealed that products made from flour of Sree Rashmi and 
Thamarakannan had higher organoleptic quality. 
Storage studies of the primary and secondary products evaluated the 
changes in starch, total sugars, moisture content and organoleptic quality. In 
case of chips while starch content did not change significantly, the total sugar 
and moisture content increased slightly on storage. The organoleptic quality 
 
declined on prolonged storage. Glass and PET bottles gave better storage 
results than LDPE bags. The moisture and total sugar content in stored flour 
increased more rapidly in LDPE bags than in glass and PET jars while 
changes in starch content were not significant. Murukku and Wafers stored in 
LDPE bags showed a decrease in starch content. The total sugars and moisture 
content of murukku increased over the period of storage in all containers, 
though those in LDPE bags showed the maximum increase. The murukku and 
wafers stored in glass and PET jars had higher organoleptic quality than those 
stored in LDPE bags. Pappads had a shelf life of only 30 days after which 
they were subject to mould attack. 


UR  - http://krishikosh.egranth.ac.in/handle/1/5810105862
ER  -