PROCEEDINGS INTERNATIONAL SYMPOSIUM ON
Crop and Weed Science Society (CWSS)
Organiser Crop and Weed Science Society (CWSS), Bidhan Chandra Krishi Viswavidyalaya (BCKV) Mohanpur-741252, Nadia, West Bengal, India
Proceedings Edited and Published on 20th January'2017 by Prof P K Sahu and Prof R K Ghosh Secretary, CWSS
Organising Secretary, EEAAR'17
International symposium On Eco – Efficiency in Agriculture & Allied Research EEAAR'17
Editorial Assistance: Prof J K Hore, Dr. K Roy, Prof A B Sarangi, Prof. D Dutta, Prof M Ghosh, Prof U Thapa, Dr N Ali, Dr S Bordolui, Dr C Karak, Prof R K Kole
Results, Comments and Views expressed in the articles are made by the author(s); in no way CWSS/Editors/Publishers are responsible for the same
Printed at Unimage, 10 Roy Bagan Street, Kolkata-700006 and Published from AkiNik Publications, 169 - Pocket C 11 - Sector 3 - Rohini Delhi – 110085 - India, 2017
ISBN: 978-93-85895-52-4 Rs. 800.00 (Rupees eight hundred only)
International Symposium on Eco – Efficiency in Agriculture & Allied Research (EEAAR'17)
Proceedings INS-T5-294-P-19
Changes in the physico-chemical constituents of elephant foot yam (Amorphophallus paeoniifolius) pickle during storage PAYEL PANJA1*, PRAN KRISHNA THAKUR2, PIYALI DUTTA3 AND SUJIT ADHIKARY4 1,3
Research Scholars, 2Assistant Professor,
1,2
Department of Post-Harvest Technology of
4
ISI, Kolkata Horticultural Crops, 3Department of Fruits and Orchard Management, Faculty of Horticulture, BCKV, Mohanpur, Nadia-741252 *Corresponding E-mail:
[email protected] Pickling is an ancient method of food preservation and it retains its wholesomeness, nutritive values and has long shelf life which is used as an important side dish in India. Normally pickles are prepared from fruits and vegetables with the addition of salt, spices and its shelf life is generally 8 to 10 months. Elephant foot yam (Amorphophallus paeoniifolius) is a cheap source of carbohydrates, rich in calcium, phosphorus and vitamins having extensive curative and digestive properties which belong to the family Araceae. Root and tubers are the second most staple food crops after cereals which are grown throughout the world in hot and humid region (Latha et al. 2004). However, there are agricultural, nutritional, sensory and preservation reasons for evaluating fermentation as a potential process for making new products from other vegetables such as elephant foot yam. So the present work investigates and evaluates the effect of storage period on nutritional and other quality parameters of elephant foot yam pickle under tropical ambient conditions. MATERIALS AND METHODS The experiment was conducted during December of 2012-2014 at AICRP Tuber Crops laboratory, BCKV. Fresh corms of elephant foot yam cv. BCA-7 was procured from research field at Horticultural Research Station, Mondouri. Physico-chemical characteristics of elephant foot yam during storage were determined by titration method and carotenoids by spectrophotometer (Ranganna, 2006). Carbohydrate content and total phenols was estimated by spectrophotometer. The data related to various characters were recorded in replicated form using CRD. Data were analyzed statistically with one factor analysis using OPSTAT software on CCS HAU website. RESULTS AND DISCUSSION The most striking chemical changes which occur during storage of elephant foot yam are hydrolyses of starch and accumulation of sugars. Initially, the starch concentration was 18.247%. But in storage, the value decreased to 8.949%, probably due to the amylolytic activity of L. plantarum, which involves conversion of starch to sugar. Sugar concentration was found to decrease proportionally with the increase in the duration of fermentation from 0 to 12 months. Ascorbic acid found to be decreased with increase in the storage period and value ranging from 2.412 to 3.751 mg/100g. It may be destroyed by oxidation, especially at higher temperature. Its stability is greatly influenced by pH, moisture content, temperature, oxygen, light and metal ion content. A steady and gradually decrease in carbohydrate contents was exhibited. The carbohydrate content of the twelve months investigated ranged from 63.676 to 78.118 mg/100g. -carotene content of elephant foot yam was noticed starting from the first day up to12 months of fermentation in the -carotene may have been destroyed during autoclaving as it is not thermo-stable beyond >65–700C. After preparation, pickle had accumulated 52.345 mg/100g, but, in storage period showed the greatest decrease in phenol content (37.748 mg/100g). The initial titratable acidity value for the raw material was somewhat low. After that, the EEAAR’17 Organised by CWSS (http//cwssbckv.org and www.cropandweed.com) during 20-23 January’17 at BCKV, West Bengal, India
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International Symposium on Eco – Efficiency in Agriculture & Allied Research (EEAAR'17)
Proceedings titratable acidity values of pickles increased in the range of 0.536-0.649 % which was inversely proportional to the increase in salt concentration. A rapid increase in acidity in fermented vegetables is associated with the increase in organic acids, mainly LA, which also minimizes the influence of spoilage bacteria. RECOMMEDATION It was concluded that BCA-7 cultivar of elephant foot yam can be suitably used for preparation of pickle product. The storability study revealed that the product has good shelf life and can be kept for more than 1 year without affecting the quality attributes. A pickle also has some other distinct advantages, e.g., the food becomes resistant to microbial spoilage and to development of toxin. EFY pickles as a starter culture would be a good prospect for commercialization in small-scale industries in these developing countries. REFERENCES Latha, M. R., Kamaraj, S. and Indirani, R. 2004. Nutrient management for tuber crops - a Review. Agriculture Review, 25(4): pp.267-278. Ranganna, S. 2006. Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Publication, New Delhi. Table: Changes in Physico-chemical constituents in EFY pickles during storage Months
Total sugar (%) 0 1.784 1 1.635 2 1.513 3 1.412 4 1.318 5 1.305 6 1.295 7 1.283 8 1.277 9 1.272 10 1.270 11 1.265 12 1.261 C.D.(0.05) 0.031 SE(m) 0.011
Starch Ascorbic Carbohydrate (%) acid(mg/100g) (mg/100g) 18.247 3.751 78.118 16.462 3.455 77.446 15.337 3.241 76.267 13.235 2.866 75.327 11.226 2.651 74.156 10.645 2.546 72.861 9.833 2.412 71.903 9.429 2.364 70.516 9.336 2.259 70.104 9.257 2.192 67.809 9.121 2.182 66.915 9.137 2.168 65.210 8.949 2.152 63.676 0.344 0.359 0.336 0.118 0.123 0.115
-carotene Total phenol Titratable (µg/100g) (mg/100g) acidity (%) 370.618 52.345 0.536 369.837 50.156 0.548 369.359 48.089 0.558 368.833 46.343 0.578 368.374 44.846 0.589 367.862 43.656 0.595 367.418 42.790 0.610 366.920 41.793 0.616 365.537 41.002 0.621 365.112 40.163 0.624 364.666 39.445 0.630 364.175 38.608 0.638 363.816 37.748 0.649 0.291 0.337 0.033 0.100 0.115 0.011
EEAAR’17 Organised by CWSS (http//cwssbckv.org and www.cropandweed.com) during 20-23 January’17 at BCKV, West Bengal, India
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