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Subject: Food Science and Technology × Author: Amreetpal Kaur × Start date: 2020 × Type: Thesis × Thesis Type: M.Sc ×
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    Exploration of Duckweeds for edible purpose
    (Punjab Agricultural University, Ludhiana, 2021) Amreetpal Kaur; Arashdeep Singh
    The present investigation was carried out to explore the effect of different processing treatments such as blanching, autoclaving, microwave, acid and alkali soaking treatment on the functionality of duckweeds (Azolla and Spirodela) along with control (unprocessed). These different treatments were employed in order to reduce the anti-nutrients and enhance the bioactive components present in duckweeds for improving their potentiality for utilization. The effect of processing treatments was assessed on proximate composition, physical properties, antioxidant activity, bioactive constituents, anti-nutrients, color parameters and mineral composition. Results showed that processing treatments has significant (p<0.05) effect on the functionality of both the Azolla and Spirodela. Among all the treatments, blanching resulted in significant (p<0.05) reduction in proximate composition except carbohydrates, while protein content was enhanced by alkali treatment and maximum fat was found in autoclave samples. The physical parameters of duckweed were also significantly (p<0.05) affected by different treatments. Antinutritional factors such as oxalates, tannins, saponins, alkaloids and phytic acid were minimized by processing treatments, among which blanching results in 65-85% reduction in anti-nutrients followed by autoclaving. Antioxidant activities and bioactive compounds were also significantly (p<0.05) reduced by the blanching process followed by autoclaving in comparison to control. Calcium, magnesium and phosphorus increased many folds after treatments, while, cadmium, chromium, nickel and lead decreased significantly (p<0.05) by different processing treatments, therefore enhancing their nutritional potential. Processed duckweed samples were further utilized at 5-20% level in pasta formulation and the resultant pasta was assessed for its quality characteristics. Inclusion of Azolla at 10 % level and Spirodela at 5% level in pasta obtained highest overall acceptability scores with better cooking quality and enhanced nutritional properties. Duckweed powder exhibited superior nutritional profile with high protein and antioxidant properties, thereby showing high potential for utilization in various foods products.