Novel processing method for improved antioxidant and nutritional value of elephant foot yam (Amorphophallus paeoniifolius Dennst-Nicolson)

Abstract

Amorphophallus paeoniifolius Dennst-Nicolson, commonly known as the Elephant foot yam, is a highly potential edible aroid of Araceae family. Fresh yams are difficult to store due to their perishable nature and deteriorate in quality during storage. Therefore, making processed products viz., dry and fry cubes will be an alternative value added product with nutritional value. In this experiment, elephant foot yam corm cubes were stored to analyze the nutritional and antioxidant values at monthly intervals. The cv., BCA-1 dry cubes (soaking in 2% salt followed by blanching) had the highest ascorbic acid and total phenol throughout the storage period. Highest β-carotene was observed in cv., IGAM-1 dry cubes (2% alum) and fry cubes (2% alum) at 0 and 13 months after storage, respectively. The cv., BCA-1 had the highest starch in dry cubes (1.5% alum) and fry cubes (2% salt) at 0 and 13 months after storage, respectively. The protein and organoleptic values were the highest throughout the storage in cv., BCA-1, both dry and fry cubes, were from soaking in 1.5% alum and blanching.