Integrated weed management in elephant foot yam

Kumar, Jitender; Sunitha, S.; Sreekumar, J.; Nedunchezhiyan, M.; Mamatha, K.; Das, B. B.; Sengupta, S. K.; Kamalkumaran, P. R.; Mitra, S. K.; Tarafdar, Jayanta; Damodaran, Vinita; Narayan, Ashish; Prasad, Rabindra; Gudadhe, P. S.; Singh, Ravinder; Desai, K. R.; Srikanth, B.

doi:10.5958/0974-8164.2020.00012.x

Cited by 3 publications

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“…The phosphorus content of the yams was 1443.33 mg kgG1. In India, EFY had a similar level (20.89-247 mg/100 g) (Suresh Kumar et al, 2020). This tuber's calcium content was 8535.76 mg kgG1, while its magnesium content was 1512.28 mg kgG1.…”

Section: Nutritional Composition Of Efymentioning

confidence: 86%

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Effects of microwave, ultrasound, and various treatments on the reduction of antinutritional factors in elephant foot yam: A review

Srivastava

Pandey

Singh

et al. 2022

eFood

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Elephant foot yam (EFY) includes a high degree of nutritious fiber, carbohydrates, glucose, protein, and sugars. It also has plenty of calcium, sodium, potassium, and vitamin C, and is a promising source of starch. Due to the presence of oxalate and acridity, EFY has been extensively underused. Researchers have employed a variety of ways to decrease calcium oxalate, including boiling and NaCl treatment. A novel technique like ultrasound is a promising technique for the reduction of antinutritional factors effectively by keeping the natural phytoconstituents in it. The reduction of antinutritional factors by ultrasonication resulted from the high temperatures and pressures generated amid the collapse phase of cavitation bubbles. Microwave heating depends on the dielectric properties of the food. The dielectric constant is the ability to absorb the energy, and dielectric loss is the ability to reflect where it is dissipated as heat. Because of its heat‐labile nature and the formation of insoluble complexes, microwave treatment reduces the antinutrient component. This review focused on several studies on yam oxalate concentrations that were conducted using various treatments. This would help researchers and the food industry find more effective strategies to reduce the antinutritional factor using frequency‐controlled power ultrasound.

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Section: Nutritional Composition Of Efymentioning

confidence: 86%

“…Acridity generates irritative feelings in the mouth and throat (stinging, burning, and itching), which may progress to swelling. Itching may occur when it rubs against the skin, indicating the intensity of the irritation (Kumar et al, 2020). Raphides, which are needle-like oxalate crystals, cause acridity.…”

Section: Introductionmentioning

confidence: 99%