Asian Journal of Home Science

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Standarization of Fresh Elephant Foot Yam Based Value Added Products


Affiliations
1 Department of Foods Science and Nutrition, N.D. University of Agriculture and Technology, Kumarganj, Faizabad (U.P.), India
     

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The present study was done to assess the organoleptic acceptability, nutritional composition and economics of value added products developed from corms of released variety elephant foot yam (NDA-9). Among various value added products the highest sensory mean score was obtained by veg rolls (9.0) followed by bread roll (8.98), momos (8.88), chokha (8.86), tikki (8.38), suran pakodi (8.38), suran paratha (8.00), and suran sabji (7.54). Nutritionally Veg roll contained the highest protein value (4.88 g/100 g), suran ki pakodi contained highest calcium value (62.40/100 g) and tikki had highest iron content (4.11 mg/100 g) among all the products and economically veg roll and momos (Rs. 3.50/100 g) were least expensive as compared to other products and suran pakodi was the most expensive (Rs. 12.86/100 g).

Keywords

Elephant Foot Yam, Value Addition, Organoleptic Properties, Nutritional Composition, Economics.
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  • Standarization of Fresh Elephant Foot Yam Based Value Added Products

Abstract Views: 370  |  PDF Views: 0

Authors

Anjali Yadav
Department of Foods Science and Nutrition, N.D. University of Agriculture and Technology, Kumarganj, Faizabad (U.P.), India
Sadhna Singh
Department of Foods Science and Nutrition, N.D. University of Agriculture and Technology, Kumarganj, Faizabad (U.P.), India

Abstract


The present study was done to assess the organoleptic acceptability, nutritional composition and economics of value added products developed from corms of released variety elephant foot yam (NDA-9). Among various value added products the highest sensory mean score was obtained by veg rolls (9.0) followed by bread roll (8.98), momos (8.88), chokha (8.86), tikki (8.38), suran pakodi (8.38), suran paratha (8.00), and suran sabji (7.54). Nutritionally Veg roll contained the highest protein value (4.88 g/100 g), suran ki pakodi contained highest calcium value (62.40/100 g) and tikki had highest iron content (4.11 mg/100 g) among all the products and economically veg roll and momos (Rs. 3.50/100 g) were least expensive as compared to other products and suran pakodi was the most expensive (Rs. 12.86/100 g).

Keywords


Elephant Foot Yam, Value Addition, Organoleptic Properties, Nutritional Composition, Economics.

References