Value addition of Elephant Foot Yam (Amorphophallus Paeoniifolius)

Value addition of Elephant Foot Yam (Amorphophallus Paeoniifolius)

Value addition methods for elephant foot yam varieties namely NDA-5 and NDA-9

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The present study was conducted to suggest value addition methods for elephant foot yam varieties namely NDA-5 and NDA-9. The elephant foot yam were subjected to blanching in boiling water for 15 seconds and then flour was prepared from blanched and unblanched elephant foot yam by sun drying. Nutritional composition and cost calculation of product was calculated. Among both the variety the physical parameter of NDA-9 was superior as compared to NDA-5. Further, the peel (%) was more in NDA-5 and flour recovery is more in NDA-9 and between treatments flour recovery was more in blanched. Nutritio...