Production, Processing and Value Addition of Curcuma angustifolia Roxb
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Tikhur (Curcuma angustifolia; family Zingiberaceae) is a rhizomatous herb also known as white turmeric or East Indian Arrowroot. The starch obtained from the rhizomes is highly nutritious and easily digestible, therefore, it is recommended for infants, weak children and invalids. The starch can be consumed by individuals during fast as it is rich in energy. The starch of tikhur is used for the preparation of many sweet meals and herbal dishes like halwa, barfi, jalebi etc. It is used specially during fast (Vrata, Upwas). Farmers also prepare herbal drink "sarbat" through tikhur starch during s...
Tikhur (Curcuma angustifolia; family Zingiberaceae) is a rhizomatous herb also known as white turmeric or East Indian Arrowroot. The starch obtained from the rhizomes is highly nutritious and easily digestible, therefore, it is recommended for infants, weak children and invalids. The starch can be consumed by individuals during fast as it is rich in energy. The starch of tikhur is used for the preparation of many sweet meals and herbal dishes like halwa, barfi, jalebi etc. It is used specially during fast (Vrata, Upwas). Farmers also prepare herbal drink "sarbat" through tikhur starch during summer due to its cooling effect. This book is aims to serve as a detailed guide for production, processing and value addition of curcuma angustifolia Roxb. This book covers in-depth several aspects like extraction technique of starch from tikhur rhizomes, standardization of recipe for Tikhur Burfi and nutritional importance for human beings. Incorporation of effective technique of cultivation with high yielding genotypes is also the part of this book.
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