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Theses

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2018 - 20192
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Subject: Food Science and Technology × End date: 2019 × Start date: 2018 × Type: Thesis ×
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    ThesisItemOpen Access
    BAMBOO SHOOT PROCESSING- EFFECTS ON NUTRITIONAL QUALITY AND CYANIDE REDUCTION
    (AAU, Jorhat, 2018) Chetia, Indrani; Baishya, Samindra
    Bamboo shoot is the young culm of bamboo plant and is a wild food resource which is used as traditional delicacy by the ethnic people since time immemorial. They are consumed fresh, fermented or pickled.Bamboo shoots are low in calories, high in dietary fiber and rich in various nutrients like protein, carbohydrates, amino acids, minerals, fat, sugar and inorganic salts and secondary metabolites.However, bamboo shoots are found to contain high amount of natural plant toxin, the cyanogenic glycosides specifically taxiphyllin. Such toxic compounds need to be removed before human consumption. This study was carried out to assess the nutritional potential of some edible bamboo shoots of Assam and to find the impact of processing methods on the nutritional and antinutritional constituents of bamboo shoots. Three different species of bamboo shoots, Bambusabalcooa (Bhaluka), Bambusatulda (Jaati) and Dendrocalamushamiltonii(kako) weretaken for the study.Sliced bamboo pieces were treated with soaking in water for 30 min (T1), boiled in water for 10 min (T2), boiled in 1%NaCl solution for 10 min(T3), boiled in 5% NaCl solution for 10min (T4) andsteaming for 10 min (T5).The treatments were found to have no significant effects on moisture, crude fat, crude fiber and alkaloid contents,whereas there were significant variations in ash, crude protein, total carbohydrate, minerals (K, P, Fe, Ca ), ascorbic acid, phenol, flavonoid, and tannin contents. T1 shows highest retention of nutrients and the cyanide among the three species. Highest reduction of cyanide content was found in samples boiled in 5% NaCl solution for 10min (T4). Bamboo shoot processed with boiling in 1% NaCl solution for 10 min (T3) was found best in retaining the nutrientswith significant reduction in cyanide content.
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    ThesisItemOpen Access
    DEVELOPMENT OF TUBER CROPS BASED COMPOSITE FLOUR
    (AAU, Jorhat, 2019-07) pusty, Kasturi; Alam, Sheriful
    The present study titled “Development of tuber crops based composite flour” was carried out in the post harvest unit and food processing laboratory, under Department of Horticulture, AAU, Jorhat, during the period 2018-2019. The experiment was laid out in complete randomized design with ten treatments replicated three times. Ten types of blends were prepared to make composite flour mix. The sweet potato based blends contained sweet potato flour, sorghum flour, chickpea flour and flax seed flour in different ratios are viz. 80:10:5:5 (S1), 70:15:10:5 (S2), 60:20:15:5 (S3), 50:25:20:5 (S4), 40:30:25:5 (S5). And taro based blends contained taro flour, sorghum flour, chickpea flour and flax seed flour in different ratios viz. 80:10:5:5 (T1), 70:15:10:5 (T2), 60:20:15:5 (T3), 50:25:20:5 (T4), 40:30:25:5 (T5). Physico-chemical properties (moisture, ash, crude protein, crude fat, crude fiber, total carbohydrate, starch, amylose, pH, total oxalate and peroxide value) of the individual as well as composite flour blends were determined and the functional properties (water absorption capacity, oil absorption capacity, foam capacity, foam stability, swelling capacity and water solubility) of the blends were determined and cookies were developed using composite flour. Cookies prepared from sweet potato and taro based composite flour mix were analyzed for physical characteristics (diameter, thickness and spread ratio) and sensorial characteristics (appearance, color, flavor, texture, taste, overall acceptability). It was observed that the physicochemical and functional properties of sweet potato and taro based composite flour varied significantly and the combinations of S3 (60% sweet potato flour, 20% sorghum flour, 15% chickpea flour and 5% flax seed flour) and T3 (60% taro flour, 20% sorghum flour, 15% chickpea flour and 5% flax seed flour) are found to be the best because it retained most of the nutritional qualities. From the sensory evaluation of sweet potato based composite flour the highest overall acceptability (7.80) was recorded in S3 (60% sweet potato flour, 20% sorghum flour, 15% chickpea flour and 5% flax seed flour) and in case of taro based composite flour mix the highest overall acceptability (7.90) was recorded in T2 (70% taro flour, 15% sorghum flour, 10% chickpea flour and 5% flax seed flour). The spread ratio of the cookies of sweet potato and taro based composite flour mix varied significantly.