Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(5): 950-955
DOI: https://doi.org/10.20546/ijcmas.2019.805.110


Studies on Standardization and Physic-chemical Characteristics of Elephant Foot Yam (Amorphophallus paeoniifolius) Papad
Venkatraman Bansode1*, Vijay Bahadur Singh Chauhan1, Kalidas Pati1, Kiran Bhuyar2, Sudhansu Shekhar Mahanand3 and M. Nedunchezhiyan1
1ICAR-Central Tuber Crops Research Institute, Regional Centre, Dumduma H.B, Bhuaneswar-751019 (Odisha), India
2Priyadarshani Institute of Engineering and Technology, RTMNU, Nagpur-440009 (M.S), India
3College of Fisheries, CAU, Lembucherra-799210 (Tripura), India
*Corresponding author
Abstract:

The present study was undertaken to develop protocol for preparation of elephant foot yam papad, to assess the nutritional composition, physical characteristics and organoleptic evaluation of elephant foot yam papad. The papads were made with five different levels of elephant foot yam flour as 10, 20, 30, 40 and 50% along with control samples. The protein content in papad ranged from 16.20 to 22.50g, carbohydrate 55.60 to 58.96g, fat 4.21 to 4.50g, fibre 3.22 to 3.53g, calcium 140 to 158 mg/100g, iron 5.50 to 6.29 mg/100g. The overall acceptability score of control sample and supplemented with 30% elephant foot yam flour was highest (8.50 like extremely). The thickness (cm) and diameter (cm) of papad of control sample was highest and respective values were 0.60cm and 14.95cm (after frying). The thickness (cm) and diameter (cm) of papad supplemented with 30% (T3) and 10% (T1) were least i.e., 0.56cm and 13.72cm respectively. The expansion (%) of papad supplemented with 30% (T3) elephant foot yam flour was highest i.e.16.50% and least for treatment T1 (10% supplemented with elephant foot yam flour).


Keywords: Elephant foot yam, Papad preparation, Nutritional composition, Physical characteristics, Oraganoleptic evaluation
Download this article as Download

How to cite this article:

Venkatraman Bansode, Vijay Bahadur Singh Chauhan, Kalidas pati, Kiran Bhuyar Sudhansu Shekhar Mahanand and Nedunchezhiyan, M. 2019. Studies on Standardization and Physic-chemical Characteristics of Elephant Foot Yam (Amorphophallus paeoniifolius) PapadInt.J.Curr.Microbiol.App.Sci. 8(5): 950-955. doi: https://doi.org/10.20546/ijcmas.2019.805.110