NUTRITIONAL PROFILING AND QUALITY ASSESSMENT IN CASSAVA (Manihot esculenta Crantz.) GENOTYPES
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Date
2018-08-10
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K.R.C, COLLEGE OF HORTICULTURE, ARABHAVI (UNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOT)
Abstract
The investigation entitled “Nutritional profiling and quality assessment in
Cassava (Manihot esculenta Crantz.) genotypes” was carried out in the laboratory of
the Department of Post Harvest Technology, Kittur Rani Channamma College of
Horticulture, Arabhavi during the year 2017 - 2018.
An investigation was conducted to identify the best storage condition for
tubers of cassava genotypes. Irrespective of storage conditions, wide range of
variations were observed among the genotypes with respect to all physico-chemical
parameters. Cassava tubers stored under ZECC recorded significantly lower values of
per cent PLW, rotting, firmness, moisture and maximum marketable tubers, shelf life,
dry matter content and higher values of total soluble solids ascorbic acid, reducing
sugars, total sugars, , ß-carotene, total minerals and starch content.
Further an investigation was also conducted to identify the best cassava
genotype which performs best under ZECC and ambient storage condition. The
genotypes exhibited wide range of variations in all the parameters. However, among
the ten genotypes studied, TCMS-1 is superior over all other genotypes in terms of
physico-chemical parameters and the same genotype was used for the preparation of
cassava chips.
Among the different pre-treatments, cassava chips blanched for 5 minutes (T2)
showed highest recovery, maximum dry matter and ß-carotene contents of chips
(38.17 %, 42.40% and 0.82μg/g respectively), lowest dehydration ratio, rehydration
ratio, non enzymatic browning, moisture and water activity of chips (2.62, 7.57, 0.05,
6.47 and 0.16 respectively), which was followed by T6 (blanching for 5 minutes +
soaking in 1% salt solution for 20 minutes) The least score with regard to above
negative characters were obtained with control (T1 ). While, sensory evaluation
reveals that, maximum scores for colour, mouth feel and taste were secured by
treatment T2 and for texture maximum score were recorded in T6.
Description
TH-634
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