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Traditional processing associated changes in chemical parameters of wild Yam (<em>Dioscorea</em>) tubers from Koraput, Odisha, India

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Title Statement Traditional processing associated changes in chemical parameters of wild Yam (<em>Dioscorea</em>) tubers from Koraput, Odisha, India
 
Added Entry - Uncontrolled Name Panda, Debabrata
Biswas, Meghali
Padhan, Bandana
Lenka, Sangram K
 
Uncontrolled Index Term Dioscorea tubers; Nutritional composition; Proximate composition; Traditional processing
 
Summary, etc. Wild yam tuber considered as famine food and played a prime role in the food habit of tribal people of Koraput district of Odisha, India. The tribal people employed a range of processing of these yams such as boiled, soaked and sun dried for detoxification of antinutrients in accordance with their needs. There is a scarcity of documented information on their nutrient composition/retention by traditional processing methods. The current study assessed the traditional processing (boiled, soaked and sun dried) associated changes in chemical composition and physico-functional characteristics of 6 wild and 1 cultivated Dioscorea tubers collected from Koraput, India. Different processing led to a significant reduction of proximate compositions and nutrient content compared to the raw tuber, whereas physico-functional parameters increased significantly (p&lt;0.05). In addition, there was significant decrease in the antinutrients, minerals and vitamin content by different processing in studied yam species. Results suggested that wild Dioscorea tubers as safe food sources for mass consumption and should be used in boiling form, as it retains higher nutrients coupled with significant removal of antinutritional compositions.
 
Publication, Distribution, Etc. Indian Journal of Traditional Knowledge (IJTK)
2020-05-16 12:03:22
 
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http://op.niscair.res.in/index.php/IJTK/article/view/35379
 
Data Source Entry Indian Journal of Traditional Knowledge (IJTK); ##issue.vol## 19, ##issue.no## 2 (2020): Indian Journal of Traditional Knowledge
 
Language Note en