Elephant Foot Yam Analysis

Value added products from Elephant foot yam

Traditional food products

The traditional food products like chips and roasted cubes are common in Tamil Nadu state of India. Besides, it is common ingredient of sambar, a savoury vegetable stew of drumsticks, okra, potatoes, eggplant, onion and tomatoes prepared with ground spices seasoned with tamarind juice, very common in south India. In Tamil Nadu and Kerala states of India, the traditional curry dishes like Kaalan, Mezakku, Puratti, Poriyal, Aviyal are also prepared using EFY as an ingredient.

In the car Nicobar Islands of India, the tribals consume wild EFY tubers collected from the forest. They are boiled in hot water with salt and chilli powder and are consumed along with the wild pork dish

Make small sized pappads and spread them on polythene paper/cotton cloth. Keep in shade drying for 6-8 hours. Remove the pappads from polythene and store them in air tight containers. Whenever required, deep fry them in the boiled oil to get a crispy pappad.

Extruded food products from Elephant foot yam

Application of extrusion technology was tried at ICAR-CTCRI, Thiruvanathpuram to develop a ready to eat snack product from Elephant foot yam flour (Sheriff et.al, 2008).

Pasta

Elephant foot yam flour and Maida is mixed with addition of little quantity of water in mixing chamber of pasta extruder for 10 min. The moist flour aggregate is then placed in metal extruder. After preparation, the pasta samples keep in to dryer so as to final moisture content should reach to approximately 6-7%. This pasta is ready for further use.

Noodles

Starch extraction

Starch was extracted from freshly harvested tubers of Elephant foot yam using the starch extraction machine. Mung bean starch was prepared by soaking the seeds in water overnight, washed and ground in a waring blender for 2-3 mins. The slurry was passed through a sieve to remove fibre, and starch was allowed to settle. After extensive washing and settling, the settled starch was dried in an oven at 400C and powdered in a

Fang and Wu (2004) explained various mechanisms of konjac in the functional foods. Consumption of an edible A. konjac-based food, helping the delay of stomach emptying. It may lead to a more gradual absorption of dietary sugar, which can reduce the elevation of blood sugar levels that is typical after a meal. The KGM is good source of dietary fiber which is essential for human health. Like other soluble fibers, it can bind to bile acids in the gut and carry them out of the body in the faeces, which requires the body to convert more cholesterol into bile acids (Wu and Peng,