STUDIES ON EVALUATION OF TIKHUR GENOTYPES FOR RHIZOME YIELD, STARCH RECOVERY AND THEIR QUALITY ATTRIBUTES FOR PREPARATION OF BURFI AND STANDARDIZATION OF RECIPE OF TIKHUR BURFI BLENDED WITH CASHEW NUT KERNEL
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Date
2018
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Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.)
Abstract
The present investigation“Studies on evaluation of Tikhur genotypes for rhizome yield, starch recovery and their quality attributes for preparation of burfi and standardization of recipe of Tikhur Burfi blended with Cashew nut kernel"was carried out at Farm and Tuber Crops Processing and Value Addition unit, S.G.C.A.R.S Kumhrawand, Jagdalpur and R.H. Richharia Laboratory, College of Agriculture, IGKV Raipur(Chhattisgarh) during Kharif season of the years 2016-17 and 2017-18. The first experiment was conducted on evaluation of ten indigenous genotypes of tikhur, in randomized block design (RBD) with four replications. The second experiment was carried out in completely randomized design for value addition of tikhur starch and cahew nut kernel to standardize the recipe for blended Burfi.
The maximum plant height,number of leaves, leaf length,and leaf breadth at harvest stage was recorded under the genotypes T5-IGDMT-10-1 i.e.(109.26 cm), (19.50),(45.89cm) and (19.21cm) followed by genotype T7-IGRJT-16-1 i.e.(105.85 cm), (18.23), (42.56 cm) and (18.76 cm). The genotype T5-IGDMT-10-1significantly took maximum days to crop maturity in tikhur in comparison to rest of the genotypes.
The genotypes IGSJT-10-2, IGBT-10-4, IGBJT-10-1 and IGDMT-10-1 showed highest yield and yield attributing characters i.e. weight of primary rhizome per plant, number of primary rhizome per plant,length and thickness of primary rhizome, weight of mother rhizome,weight of secondary rhizome per plant, length of mother and secondary rhizome per plant, thickness of mother and secondary rhizome per plant. The IGSJT-10-2 showed highest mean performance for total rhizome yield tonn/ha, dry matter percent and starch recovery per cent followed by genotype IGBT-10-4 and IGSJT-10-1.
Correlation studies revealed that the rhizome yield had showed positive and significant correlations with number of primary rhizome (r = 0.787, 0.755), length of primary rhizome(r=0.669),thickness of primary rhizomes (r = 0.778,0.725), weight of primary rhizomes (r = 0.737,0.770),dry matter percent of rhizomes(r = 0.740,0.736) and starch content of rhizomes (r = 0.740,0.736).
As regards starch quality attributes of tikhur, genotypes T5-IGDMT-10-1 significantly recorded highest value of all the starch quality parameters i.e. expansion capacity,solubility,carbohydrate and protein content of rhizomes. The genotype T5–IGDMT-10-1 was found exhibit minimum in oil (%) and moisture (%).
The highest score of blended tikhur burfi 50 parts Tikhur powder by weight +50 parts Cashew nut kernel was found in treatment (T10) but with in different level of tikhur and cashewnut kernel secured maximum score with 8.61 (like very much) and lowest score was found in treatment T1-95 parts Tikhur powder by weight+5 parts Cashew nut kernel (4.57) (disliked slightly).
The maximum storability of blended tikhur burfi 50 parts Tikhur powder by weight +50 parts Cashew nut kernel was found in treatment (T10) in 9.7 days and maximum weight loss percentage was recorded in treatment (T10) in 18.93%.
On an average blended burfi of treatment T10 contained moisture (7.24 per cent), fat (30.45 per cent), protein (8.50 per cent), ash (2.39 per cent), carbohydrate (52.64 percent), total sugar (20.33 per cent), reducing sugar (12.16 percent), non–reducing sugar (8.17 percent) and total soluble solids (77.880brix) respectively.
The cost of blended burfi was found to be highest for T10 as Rs. 370 per kg. The lowest cost was recorded for treatment T0 as Rs.170.00 per kg. It can be concluded that the tikhur powder can be very well utilized for preparation of nutritious, palatable and low cost burfi by blending 50 per cent tikhur powder with 50 per cent cashew powder on weight basis.
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