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(7): 994-1000
DOI: https://doi.org/10.20546/ijcmas.2019.807.119


Formulation and Shelf Life Studies of Value Added Products from Sechiumedule – An Underutilized Vegetable from North East India
Puspita Das1 and Lokesh K. Mishra2*
1Department of Extension and Communication Management College of Community Science, Central Agricultural University (Imphal), Tura, Meghalaya - 794005 (India)
2Department of Basic Science, College of Community Science, Central Agricultural University (Imphal), Tura, Meghalaya - 794005 (India)
*Corresponding author
Abstract:

Sechiumedule is an underutilized, rapidly perishable vegetable crop commonly grown in North East India. Attempts have been made in present investigation to formulate value added products from this vegetable. Results suggest that vegetable dumplings and tutti-frutti developed have reasonable amount of proximate principles and can be stored up to three months thereby increasing the shelf life of the vegetable. Results indicate that raw vegetable had very high moisture content (87.38%). Value addition to the vegetable led to significant increase in the protein content (21.34 %) and carbohydrate content (56.35 %) in vegetable dumplings and tutti-frutti respectively.


Keywords: Sechiumedule, Value addition, Shelf life, Water activity
Download this article as Download

How to cite this article:

Puspita Das1 and Lokesh K. Mishra. 2019. Formulation and Shelf Life Studies of Value Added Products from Sechiumedule – An Underutilized Vegetable from North East India.Int.J.Curr.Microbiol.App.Sci. 8(7): 994-1000. doi: https://doi.org/10.20546/ijcmas.2019.807.119