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 Physiochemical variations in different phenophases of fruit development and value addition in kokum (Garcinia indica (Thouars) Choisy)(Department of Postharvest Management, College of Agriculture , Vellanikkara, 2023-05-31) Sandhya ,Y S; Vikram , H CKokum is an important indigenous, underutilized fruit cum spice crop that originated in the Western Ghats of India. It belongs to the family Clusiaceae (Syn. Guttiferae). Locally, the fruit is called Birand (Konkani), Murugalu (Kannada), or Punarpuli (Malayalam) and is known as the "cool king" of Indian fruits. The rich bioactive profile of kokum makes it an ideal choice in healthy diets and the fruit is mainly used for culinary purposes. The shelf life of the fruit is about one week. The quality of kokum products and the shelf life of fruits are known to be influenced by several physiochemical changes during the fruit growth period. Hence, it is vital to study the physical and chemical changes during the fruit development to facilitate adopting strategies that address problems related to fruit management, harvest, quality, and preservation. In this context, the study was conducted in two experiments: physiochemical changes in different phenological growth stages of kokum fruit and the development of value-added products from kokum. The first experiment evaluated physiochemical characteristics and organic acids at eight stages of fruit growth, development and maturity. Significant variation was observed in the physical properties at all the stages of fruit development in both genotypes. The fruit weight increased from 1.86g (P1) to 29.51g (P8). The maximum fruit breadth was at stage P8 (3.61 cm). The fruit length (0.60 cm) was minimum at the fruit set stage (P1) and increased significantly to 3.27 cm at stage P8. The fresh rind weight gradually increased from the fruit set (P1) to the final stage of harvest (P8). The maximum fresh rind weight was at stage P8 (13.39 g), whereas the dried rind weight was at stage P7 (1.86 g). Rind thickness gradually increased from 0.20 mm (P1) to 2.41 mm (P7). The rind percentage gradually increased from stages P1 (19%) to P8 (45.28%). The sour genotype was superior in all the parameters when compared to sweet genotype. Significant differences were also observed in the chemical properties, such as moisture, acidity, TSS, total sugars, ascorbic acid, anthocyanin, and total phenols in the different phenological stages (P1-P8) of kokum fruit in both the genotypes. The main fruit quality characteristics, such as the total soluble solids (11.08 ºBrix), total sugars (6.58%), and TSS: acidity ratio (3.04), were the highest at stage P8. At the same time, ascorbic acid (39.34 mg/100mg), acidity (6.53%), and total phenols (3.21 mg/g) of the fruit were the highest at stage P1 (fruit set). The moisture content increased from P1 (74.82%) to P8 (80.90%). The anthocyanin content of kokum rind increased from 5.26 (P1) to 23.46 mg/100g (P8) during the development of the fruit. This is the first kind of report on Garcinia indica with respect to organic acid profiling of both sweet and sour genotypes at different phenophases and eleven organic acids were successfully identified and quantified. The content of each organic acid varied significantly from fruit growth to maturity, except for tartaric acid. It was interesting to notice that the levels of hydroxycitric acid (233.16 mg/g), citric acid (107.28 mg/g), malic acid (18.75 mg/g), malonic acid (9.40 mg/g), fumaric acid (0.84 mg/g), and maleic acid (0.58 mg/g) were highest in stage P6. In contrast, the levels of succinic acid (44.24 mg/g), pyruvic acid (8.78 mg/g), and tartaric acid (0.35 mg/g) were highest in the final stage of harvesting, i.e., stage P8, whereas, shikimic acid (0.92 mg/g) and lactic acid (0.22 mg/g) were highest at stages P5 and P7, respectively. In the second experiment, a total of four types of products, viz., kokum carbonated RTS (KCR), kokum non-carbonated RTS (KNCR), kokum groundnut chutney powder (KGCP), and kokum coconut chutney powder (KCCP) were standardized using kokum rind powder. The data of RTS beverages revealed that treatments KNCR4 (15% kokum juice with 15 ºB), and KCR4 (10% kokum juice with 17 ºB) were found superior to all chemical parameters compared to other treatments. In instant chutney powders, KGCP4 (8% kokum powder with 60% roasted groundnut powder) recorded significantly higher total sugars, acidity, and ascorbic acid compared to other treatments of KGCP. Significantly higher total sugars, acidity, total phenols, and antioxidant activity was in KCCP4 (8% kokum powder with 60% roasted coconut powder) than other treatments of KCCP. Among the different treatments of kokum products, the highest organoleptic score was observed in KNCR2 (47.10), KCR3 (50.36), KGCP2 (45.99), and KCCP2 (47.69) in respected products. The products under refrigerated storage were found superior regarding sensory and microbial qualities. The microbial load was within acceptable level in all products made from kokum. The present study revealed that fruits harvested at the final maturity stage (P8) possessed the maximum fruit size, sugars, anthocyanins, lowest acidity, which are essential criteria in determining the maturity of the fruits. Therefore, it is suggested to harvest fruits at their complete maturity stage (P8). Value-added products can be developed from kokum fruit that can be utilized during the off-season. Due to its seasonality, adding value to this fruit will enable consumers to use it throughout the year