Development of Value Added Food Products from Tropical Tubers

Response surface analysis and process optimization of non-cereal (elephant foot yam, taro and water chestnut) snacks

“…Frequent changes observed in ingredients through the extrusion cooking process were the gelatinization of starch, destruction of natural toxic ingredients, denaturation of proteins and the diminishing of microbial counts (Balfour et al, 2014). Parvathi et al (2016) reported that tubers and edible roots gained third position as human food after cereals and legumes. In several places they also serve as staple foods and sources of cheap energy, especially for the weaker section of the population.…”

“…Taro roots contain an abundance of dietary fiber and starches, biomolecules, magnesium, zinc, phosphorous, potassium, manganese, and copper, and vitamins A, C, E, B6 that are basic for human wellbeing (Anuj Saklani & Kumar, 2021). Puffed snacks using Amorphophallus paeoniifolius, Typhonium trilobatum and Colocasia esculenta were prepared by Parvathi et al (2016) and showed good sensory scores. Most snacks developed are tuber and cereal mixes, totally non-cereal-based snacks are very limited in the market.…”

Physico-chemical characteristics and thermal stability of calcium oxalate crystals isolated from Beta vulgaris root

“…Excess consumption of beet root is not advised due to accumulation of calcium, copper, iron, magnesium, manganese, phosphorus and zinc in the liver (Blázovics et al, 2007). by endogenously synthesized precursors and calcium from soil solution (Libert and Franceschi, 1987;White and Broadley, 2003;Nakata, 2005;Franceschi and Nakata, 2005;Parvathi and Subbulakshmi, 2016). Oxalic acid and L-ascorbic acid in plants are the major precursors to convert calcium present in plants to calcium oxalate.…”