Studies on Nutritional and Functional Characteristics of Elephant Foot Yam Fortified Pasta

Ankitkumar V Rathod , Kavita A Mane

Elephant foot yam pulp,pasta, fortification

In the present investigation, efforts are made to develop elephant foot yam-fortified pasta by substituting elephant foot yam pulp with refined wheat flour (up to 40%). The developed yam-fortified pasta was evaluated on the basis of nutritional, functionaland sensory properties to confirm elephant foot yam pulp concentration.Pasta samples fortified with 30%elephant foot yam pulp justified the consumer acceptability on the basis of higher organoleptic properties (color- 7.9, taste- 8.3, texture- 8.0 and mouthfeel- 8.1) and overall acceptability (8.3) scores as compared to other fortified samples.The moisture content (10.40 to 12.06%), crude fibers (0.49 to 1.0%) and ash (0.65 to 1.09%) of fortified pasta were increased with increase in elephant foot yam pulp (0 to 40%). However, fat (1.54 to 1.24%), protein (11.61 to 10.41%) and carbohydrates (75.31 to 74.10%) were decreased with increase in elephant foot yam pulp (0 to 40%).Pasta sample prepared with 40% elephant foot yam pulp recorded better functional characteristics (free radical scavenging activity- 27.28%, total phenol content- 4.29mg GAE/g; ascorbic acid content- 6.57mg/100g) as compared to other fortified pasta samples followed by 30% of elephant foot yam pulp with 27.09% free radical scavenging activity, 4.13mg GAE/g, total phenol and 6.26mg/100g ascorbic acid content.

Published Paper   E-Certificate

"Studies on Nutritional and Functional Characteristics of Elephant Foot Yam Fortified Pasta", IJNRD - INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT (www.IJNRD.org), ISSN:2456-4184, Vol.8, Issue 3, page no.e654-e664, March-2023, Available :https://ijnrd.org/papers/IJNRD2303486.pdf

Volume 8 Issue 3, March-2023

Pages : e654-e664

Paper Reg. ID: IJNRD_190130

Published Paper Id: IJNRD2303486

Downloads: 000118883

Research Area: Science & Technology

Country: PUNE, MAHARASHTRA, INDIA

Published Paper PDF: https://ijnrd.org/papers/IJNRD2303486

Published Paper URL: https://ijnrd.org/viewpaperforall?paper=IJNRD2303486

ISSN: 2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar | ESTD YEAR: 2016

An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.76 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator

Publisher: IJNRD (IJ Publication) Janvi Wave

This work is licensed under a Creative Commons Attribution 4.0 International License and The Open Definition