1. KAUTIR (Kerala Agricultural University Theses Information and Retrieval)
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Item Value addition and quality evaluation of aerial yam (Dioscorea bulbifera L.)(Department of Community Science, College of Agriculture, Vellanikkara, 2023-03-03) Neha, E S.; Aneena, E ROne of the most popular food groups consumed globally is starchy roots and tuber crops. They provide a diverse range of beneficial nutrients and health advantages as well as add variety to the diet. Worldwide, the primary root and tuber crops occupy around 53.93 million hectares and generate 736.747 million tonnes of production annually. In order to combat food and nutritional insecurity, the present agricultural system must be diversified, and alternative food and feed sources must be sought. Underutilized varieties of certain indigenous crops, particularly tuber crops, may play an essential role in such circumstances. Many indigenous starchy tubers crops still need to be thoroughly researched for their nutritional and health potentials. One such yam species, aerial yams, commonly called Adathappu in Kerala, was once commonly cultivated in Kerala for use as food and medicine. But due to the widespread availability of other commercially dominating tuber crops, it has since lost its prominence. Hence, the current study, "Value addition and quality evaluation of aerial yam (Dioscorea bulbifera L.)," emphasized evaluating the physicochemical characteristics, bioactive compounds, and therapeutic potential of aerial yam. The study also analysed aerial yam’s suitability for product development with the goal of enhancing nutrition security by utilizing underexplored local food sources. The starch and moisture levels of the aerial yam were found to be 23.80 ± 0.69 g/100g and 67.99 ± 0.77 %, respectively. There were 72.50 ± 0.88 g, 5.01 ± 0.04 g, and 0.31 ± 0.04 % of the macronutrients like carbohydrates, protein, and fat in 100g of aerial yam. The aerial yam detected a crude fiber content of 3.05 ± 0.05 g/100 g. The aerial yam's vitamin C and total ash content were determined to be 3.04 ± 0.05 mg and 1.96 ± 0.34 % per 100 g, respectively. According to the study (100 g) aerial yams contain 535.90 ± 3.96 mg of calcium, 12.96 ± 0.46 mg of iron, 52.40 ± 0.94 mg of phosphorus, and 111.280 ± 4.08 mg/100g of potassium. The aerial yam's in vitro starch digestibility was 53.37 %. Calcium, iron, and phosphorus were available in vitro at 31.47 ± 0.86 %, 64.09 ± 0.94 %, and 59.22 ± 0.73 %, respectively. The amount of tannin, a potent antioxidant secondary metabolite, in aerial yams was high (56.0 ± 0.89 mg/100g). The phytate and oxalate contents of the aerial yam were 5.85 ± 0.47 mg and 11 ± 0.54 mg per 100 g, respectively. The cooked aerial yam's organoleptic aspects were evaluated and found to be acceptable. A great diversity of bioactive compounds with many therapeutic properties were identified by high-resolution liquid chromatography of the methanolic extract of the aerial yam. With the use of in silico molecular docking, the therapeutic potential of the aerial yam in managing various diseases was investigated. Following successful molecular docking, ADMET analysis was performed on all the compounds. Further, the yam extracts were also found to have antioxidant, antiproliferative, and anti-inflammatory potential. The glycaemic index of the yam was found to be 49.53%. Hence, it can be classified as moderate glycaemic food. It was found that by blanching the yams for 3 minutes, followed by dipping in 1% KMS for 15 minutes and drying is the most suitable pretreatment for preparing organoleptically acceptable flour. The selected flour's physico functional characteristics were assessed, and product recovery, oil absorption capacity and bulk density was found to be 50.86, 1.15, and 0.42. Further, the selected yam flour was kept in polyethylene bags of 250 gauge for storage studies and was found to be shelf stable for up to 3 months. Crackers were successfully developed by incorporating 40% of selected aerial yam flour, wheat flour, and other flavour ingredients. The present study found aerial yam to be a good source of various primary metabolites, including calcium, iron, phosphorus, potassium, and crude fiber. Further, in silico and in vitro studies have validated the yam’s antioxidant, anti-inflammatory and anti proliferative potential. Promoting underutilized tubers can also be an excellent alternative for tackling problems like nutritional and food security problems. Value addition and quality evaluationItem Quality evaluation and postharvest management of Annona SPP.(Department of Postharvest Management, College of Agriculture , Vellayani, 2024-03-06) Athira M Nair.; Geetha Lekshmi, P RThe present study entitled ‘Quality evaluation and postharvest management of Annona spp.’ was conducted at Department of Postharvest Management, College of Agriculture, Vellayani during the year 2018-2021 with the objective to evaluate the quality parameters of major Annona spp. of Kerala (Annona squamosa L., Annona reticulata L. and Annona muricata L.), standardization of postharvest management practices and storage stability studies of fruit pulp. The present study revealed that different Annona spp. viz., A. squamosa L., A. reticulata L. and A. muricata L. exhibited variations in physical, physiological, biochemical, and organoleptic parameters during different ripening stages. The postharvest treatment of A. squamosa L. and A. reticulata L. fruits with 50 ppm Benzyl Adenine and A. muricata L. fruits with 2 mM Salicylic Acid as dipping for 10 minutes were standardized as the best postharvest treatments for delayed ripening and extended shelf life. The shrink wrapping (15 μ polyolefin film) of postharvest treated fruits of Annona spp. was found as the best prepackaging with extended shelf life of 13.51 days, 9.15 days and 11.75 days under room temperature storage for A. squamosa L., A. reticulata L. and A. muricata L. respectively. The pulp preservation studies revealed that fruit pulp of A. squamosa L. treated with 0.5 % citric acid, 0.5 % ascorbic acid and 1000 ppm sulphur dioxide, A. reticulata L. pulp treated with 0.5 % citric acid, 0.5 % ascorbic acid and 300 ppm sorbic acid and A. muricata L., pulp treated with 0.5 % ascorbic acid and 300 ppm sorbic acid could be stored under refrigerated condition for six months with lower changes in quality parameters. The freeze dried pulp of A. squamosa L., A. reticulata L. and A. muricata L. stored in laminated aluminium pouches (100 μ) was found stable at refrigerated condition for six months without loss in qualityItem Quality evaluation of KAU red rice (Oryza sativa L.) varieties(Department of community science, College of Horticulture, Vellanikkara, 2018) Revathy G Nadh; Aneena, E R