Vol. 12, Issue 12 (2023)

Author(s):
Shraddha G Dhore, Raut VU, Nisha R Thorat and Khan SM

Abstract:
An experiment entitled “Study On Nutritional Quality Of Aerial Yam Flour” was carried out during year 2021-2022 at Post Harvest Technology Laboratory, Horticulture section, College of Agriculture, Nagpur with the experiment, that was laid out in Factorial Completely Randomized Design (FCRD), with two factors, as factor A Soaking pre-treatments viz., T₁ (2% Ascorbic acid), T₂ (4% Ascorbic acid), T₃ (0.5% Citric acid), T₄ (1.0% Citric acid), T₅ (2% Ascorbic acid+ 0.5% Citric acid), T₆ (2% Ascorbic acid + 1.0% Citric acid), T₇ (4% Ascorbic acid + 0.5% Citric acid), T₈ (4% Ascorbic acid + 1.0% Citric acid) and factor B drying methods viz., D₁ (Sun-drying), D₂ (Cabinet tray-drying) with 16 treatment combinations and replicated in thrice. The observations in respect of nutritional analysis of aerial yam flour were recorded from periodically at an interval of 30 days. From the findings, it was observed that, there was a gradual increase in moisture and total soluble solids content of aerial yam flour irrespective of soaking pre-treatments and drying methods used in experimentation. However, ash, protein, crude fibre, fat, carbohydrate and ascorbic acid content of aerial yam flour found to decreased with advancement of storage period.