Traditional processing associated changes in chemical parameters of wild Yam (Dioscorea) tubers from Koraput, Odisha, India

Title: Traditional processing associated changes in chemical parameters of wild Yam (Dioscorea) tubers from Koraput, Odisha, India Authors: Panda, Debabrata; Biswas, Meghali; Padhan, Bandana; Lenka, Sangram K Abstract: Wild yam tuber considered as famine food and played a prime role in the food habit of tribal people of Koraput district of Odisha, India. The tribal people employed a range of processing of these yams such as boiled, soaked and sun dried for detoxification of antinutrients in accordance with their needs. There is a scarcity of documented information on their nutrient composition/retention by traditional processing methods. The current study assessed the traditional processing (boiled, soaked and sun dried) associated changes in chemical composition and physico-functional characteristics of 6 wild and 1 cultivatedDioscorea tubers collected from Koraput, India. Different processing led to a significant reduction of proximate compositions and nutrient content compared to the raw tuber, whereas physico-functional parameters increased significantly (p
Source: Indian Journal of Traditional Knowledge - Category: Science Source Type: research