Changes in cooking qualities, nutritional composition and shelf life of sweet potato stored under different methods
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Date
1994
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Department of Home Science, College of Agriculture, Vellayani
Abstract
The investigation on “changes in cooking qualities, nutritional composition and shelf life of sweet potato stored under different methods” was carried out to find out the keeping quality of sweet potato tuber with reference to extent of damage, changes in cooking organoloeptic and nutritional qualities of the tuber as influenced by different low cost storage treatments at various durations of storage. The results obtained are depicted below:
Incidence of pest and diseases were comparatively absent upto 15th day of storage, beyond which, such incidence were observed in some of the treatments. Tubers stored in waste carbon paper was free from pest and disease during the entire period of storage, followed by saw dust which showed an initial stage of external weevil damage on the 60th day. All the treatments except control, mud coated and ordinary baskets were free from symptoms of rotting upto 60 days. Weight loss, shriveling and drying of tubers were more pronounced as the duration of storage was extended. Methods using waste carbon paper, polythene covers, saw dust and coir pith proved to minimize such losses in storage.
Tubers stored in waste carbon paper exhibited no sprouting till the 60th day of storage. Samples in saw dust and coir pith recorded less than 25 percent sprouting on 60th day of storage; while polythene covered sample showed higher incidence of sprout from 45 day onwards of storage.
Cooking time of tubers increased with increase in duration of storage, while quantity of water absorbed by the tubers decreased. The samples kept in waste carbon paper and polythene covered showed best results in cooking characteristics, followed by coir pith, saw dust and paddy husk, organoleptic qualities remained unaffected during the initial month of storage. Storage media like waste carbon paper and saw dust performed better results in terms of appearance, colour, taste, flavor texture and doneness; whereas complete loss of taste and flavor was observed in polythene covered samples by the end of storage study, eventhough superior results were given at the beginning. In general, taste increased with short term storage upto 45 days and decreased with prolonged storage. Tubers kept in waste carbon paper and saw dust observed higher overall acceptability, followed by coir pith and paddy husk.
Moisture and starch content decreased with increased time of storage. While reducing sugar increased. Moisture content in samples stored in waste carbon paper and polythene covers was higher, followed by saw dust and coir pith. Starch content was always more with tubers covered in waste carbon paper and saw dust ; and comparatively lesser with paddy husk; while reducing sugar content was least in polythene covered and paddy husk; where higher sprouting was noticed; while more concentration of reducing sugar was found in storage treatments using saw dust, waste carbon paper and coir pith.
In conclusion, among the eight storage methods evaluated for the performance, the results were in favour of using waste carbon paper as best storage medium, followed by saw dust and coir pith from nutritional, acceptability and shelf life point of view.
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