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Sahu, M. K.
- Study on Standardization of Starch Extraction Time from Rhizomes of Tikhur (Curcuma angustifolia Roxb.)
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Authors
Affiliations
1 AICRP on Tuber Crops, Shaheed Gundadhoor College of Agriculture and Research Station, Jagdalpur, Bastar (C.G.), IN
2 PI-AICRP on Processing, Indira Gandhi Krishi Vishwavidyalaya, Raipur(C.G.), IN
3 Krishi Vigyan Kendra (I.G.K.V.), Narayanpur (C.G.), IN
4 Shaheed Gundadhoor College of Agriculture and Research Station, Kumhrawand Jagdalpur, Bastar (C.G.), IN
1 AICRP on Tuber Crops, Shaheed Gundadhoor College of Agriculture and Research Station, Jagdalpur, Bastar (C.G.), IN
2 PI-AICRP on Processing, Indira Gandhi Krishi Vishwavidyalaya, Raipur(C.G.), IN
3 Krishi Vigyan Kendra (I.G.K.V.), Narayanpur (C.G.), IN
4 Shaheed Gundadhoor College of Agriculture and Research Station, Kumhrawand Jagdalpur, Bastar (C.G.), IN
Source
International Journal of Agricultural Engineering, Vol 7, No 2 (2014), Pagination: 436-441Abstract
The investigation was conducted at Shaheed Gundadhoor College of Agriculture and Research Station (IGKV), Kumhrawand, Jagdalpur, Bastar, Chhattisgarh. The experiment was undertaken during 1st December to 30th December 2010 and 1st December to 30th December 2011. The experiment was laid out in Completely Randomized Design (CRD) in which 7 treatments were tested in three replications. High rhizome and starch yielded genotype IGSJT-10-2 of tikhur was selected as an experimental material. The results clearly indicated that the maximum starch yield 167.29 g/kg of rhizome was recovered in treatment T2 (starch extraction on 5 days after harvest) and lowest starch yield 127.06 g/kg of rhizome was recorded in treatment T7 (Starch extraction on 30 days after harvest of rhizomes). The highest starch recovery per cent was recorded in treatment T2 and lowest starch recovery per cent was recorded in treatment T7. Starch colour observed white in all treatments. In the year 2011-12, highest starch yield 167.73 g/kg of rhizome was recorded in treatment T2 and lowest starch yield 123.27 g/kg or rhizome was recorded in treatment T7. The highest average starch recovery per cent (16.75) of rhizome was also recorded in treatment T2 and lowest starch recovery per cent (12.52) rhizome was recorded in treatment T7. The low starch yield and starch recovery per cent was recorded when starch extracted one day after harvesting of rhizomes, it may be due to high moisture content of rhizomes and field heat. Gradual reduction of starch yield and starch recovery per cent starch extraction after 5 days may be due to conversion of starch in to sugar due to increasing of temperature.Keywords
Tikhur, Curcuma Angustifolia Roxb., Starch Extraction, Starch Recovery, Tikhur Processing.
References
- Anonymous (2005). Chhattisgarh Rajya Laghu Vanopaj, Bajar Sarvekshan Prativedan, CGMFPFED. pp. 16,17 & 42.
- Banerjee, A., Kaul, V.K. and Nigam, S.S. (1980). Chemical examination of the essential oil of Curcuma angustifolia (Roxb.). Dalz. Gibs. Riv. Ital. Essenze, Profumi, Piante Offic., Aromi, Saponi, Cosmet. Aerosols, 62(2) : 75-76.
- Deshpande, D.J. (2008). A handbook of herbal remedies. Agribios Pub, Jodhpur, India, pp. 403-404.
- Huang, A.S., Tanudjaja, L. and Lum, D. (1999). Content of alpha-beta- and dietary fibre in 18 sweet potato varieties grown in Hawaii.J. Food Composi. & Anal., 12 : 147-150.
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- Misra, S.H. and Dixit, V.K. (1983). Pharmaceutical studies on starches of some Zingiberaceous rhizomes. Indian J. Pharma. Sci., 45(5) : 216-220.
- Nag, J.L., Shukla, N., Pararey, P.M., Soni, V.K., Netam, C.R. and Pandey D.K. (2006). Effect of extraction methods on production of edible tikhur (Curcuma angustifolia Roxb.). Abstracts book, National Seminar on Medicinal, Aromatic & Spices Plants Perspective and Potential. IGKV, TCB, CARS, Bilaspur, Chhattisgarh. 185 pp.
- Ray, S., Sheikh, M. and Mishra, S. (2011). Ethnomedicinal plants used by tribals of East Nimar region, Madhya Pradesh. Indian J. Pharm. Sci., 45 (5) : 216-220.
- Sharma, R. (2003). Medicinal plants of India- An encyclopedia. Daya Publishing House, Delhi. 75 pp.
- Singh, J., Sharma, R.B. and Singh, R. (1999). Improved cultural practices for cultivation of medicinal herb - Tikhur. In : Health care and development of medicinal plants. pp. 319-324.
- Singh, R. and Palta, A. (2004). Foods and beverages consumed by Abujhmarias- A primitive tribe of Bastar in Chhattisgarh. Tribal Health Bulletin. Regional Medical Research Centre for Tribles (ICMR), Nagpur Road, Jabalpur (M.P.). 10(1&2): 33-40.
- Srinivas, P., Edison, S. and Mithra, S.V.S. (2002). Economic analysis of arrowischolar_main processing and marketing in Thiruvannanthapuram district, Kerala. J. Root Crops, 28 : 41-45.
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- Tiwari, Soumita and Patel, S. (2013). A comparative study of tikhur traditional and partial mechanical processing and cost economics. Internat. J. Agric. Engg., 6(1) : 213-215.
- Vimala, B., Beenakumari, R. and Nambisan, Bala (2009). Seasonal variations of carotenoids in orange-fleshed sweet potato (Ipomoea batatas (L.) Lam). In: Program and Abstracts of Papers, Presented in session V111. Biofortification and adding value for food and health in ischolar_main and tuber crops. 15th Triennial Symposium of ISTRC held at Lima, Peru from 02/10/2009-06/10/2009. OP61, 124-125 pp.
- Vimala, B. and Hariprakash, Binu (2011). Variability of morphological characters and dry matter content in the hybrid progenies of sweet potato [Ipomoea batatas (L.) Lam]. Gene Conserve., 10 (39): 65-86.
- Vimala, B. and Nair, R.B. (1988). Segregation pattern of some morphological characters in the hybrid progenies of sweet potato (Ipomoea batatas L.). J. Root Crops, 14 : 63-65.
- Vimala, B. and Nambisan, Bala (2010). Beta-carotene enriched ice cream from orange-fleshed sweet potato. p.43. In: Sustainable sweet potato production and utilization in ORISSA, INDIA.
- Study on Preparation Procedure and Standardization of Recipe for Tikhur Barfi
Abstract Views :1016 |
PDF Views:2
Authors
Affiliations
1 Shaheed Gundadhoor College of Agriculture and Research Station (I.G.K.V.), Jagdalpur, Bastar (C.G.), IN
2 Department of Horticulture, College of Agriculture, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), IN
3 Department of Horticulture, College of Agriculture (I.G.K.V.), Kanker (C.G.), IN
4 Krishi Vigyan Kendra (I.G.K.V.), Narayanpur (C.G.), IN
1 Shaheed Gundadhoor College of Agriculture and Research Station (I.G.K.V.), Jagdalpur, Bastar (C.G.), IN
2 Department of Horticulture, College of Agriculture, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), IN
3 Department of Horticulture, College of Agriculture (I.G.K.V.), Kanker (C.G.), IN
4 Krishi Vigyan Kendra (I.G.K.V.), Narayanpur (C.G.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 5, No 2 (2014), Pagination: 156-164Abstract
An investigation was conducted at Indira Gandhi Krishi Vishwavidyalaya, Shaheed Gundadhoor College of Agriculture and Research Station, Kumhrawand, Jagdalpur, Bastar, Chhattisgarh in Horticultural laboratory under AICRP on Tuber Crops and RKVY#16. The experiment was undertaken during January, 2010 and January, 2011. The experiment was laid out in Completely Randomized Design in which 16 treatments tested in three replications for identification of best recipe for preparation of tikhur Barfi. High rhizome and starch yielded genotype IGSJT-10-2 of tikhur was selected as an experimental material and starch of above genotype used for preparation of tikhur Barfi. Tikhur Barfi was prepared in Horticulture laboratory for evaluation of best recipe among 16 different treatments. The different recipe combination of tikhur starch, sugar and water in 16 treatments were taken to standardize the recipe. The results clearly indicated that the highest score was also awarded to recipe T16 for sweetness. Highest score of 9.0 was awarded by panel of 11 judges after organoleptic taste of tikur Barfi to treatment T8 = 1:1.5:2.5 (Tikhur starch: Sugar: Water). The hedonic scale rating of treatment T8 was awarded liked extremely (LE) and liked slightly (LS) after 10 days storage by Judges. The highest score was awarded to treatment T8 for its appearance, flavour, fibrousness sweetness, texture and moisture content and similarly T8 also recorded. Highest score was also awarded to treatment T8 for overall acceptability just after preparation and after 10 days storage by panel of judges. On the basis of above findings it can be concluded that the treatment or recipe combination T8 = 1:1.5:2.5 (Tikhur starch: Sugar: Water) was best for the preparation of tikhur Barfi. On the other hands tikhur Barfi prepared through the recipe 1:1.5 2.5 (Tikhur starch:Sugar:Water) had a pleasant flavour, texture, taste moisture, texture appearance and over all acceptability.Keywords
Tikhur, Curcuma angustifolia Roxb, Tikhur Barfi, Organoleptic Score, Hedonic Scale Rating, Recipe.References
- Amerine, M.A., Pangborn, R.M. and Rocssler, E.B. (1965). Principles of sensory evaluation of food. Academic press, LONDON, UNITED KINGDOM.
- Anonymous (2005). Chhattisgarh Rajya Laghu Vanopaj, Bajar Sarvekshan Prativedan, CGMFPFED. pp 16,17 & 42.
- Banerjee, A., Kaul, V.K. and Nigam, S.S. (1980). Chemical examination of the essential oil of Curcuma angustifolia (Roxb.). Dalz. Gibs. Riv.Ital. Essenze, Profumi, Piante Offic., Aromi, Saponi, Cosmet., Aerosols, 62(2): 75-76.
- Deshpande, D.J. (2008). A handbook of herbal remedies. Agribios Pub, Jodhpur, India, pp. 403-404.
- Kirtikar, K.R. and Basu, B.D. (1918). Pankaj Oudhia’s Notes on Aegle marmelos (L.) Correa. Indian Medicine Plant, 4(2): 239-241.
- Meilgaard, M., Civille, G.V., and Carr, B.T. (2010). Sensory evaluation techniques (Forth Ed.). Boca Raton, FI., CRC Press Inc.
- Misra, S.H. and Dixit, V.K. (1983). Pharmaceutical studies on starches of some Zingiberaceous rhizomes. Indian J. Pharm. Sci., 45(5): 216-220.
- Nag, J.L., Shukla, N., Pararey, P.M., Soni, V.K., Netam, C.R. and Pandey D.K. (2006). Effect of extraction methods on production of edible tikhur (Curcuma angustifolia Roxb.). Abstracts book, National Seminar on Medicinal, Aromatic & Spices Plants Perspective and Potential. IGKV, TCB, CARS, Bilaspur, Chhattisgarh. pp 185.
- Oudhia P. (2004). Research note on herbal dishes of Chhattisgarh, India; Tikhur Barfi. Botanical.com.
- Sharma, R. (2003). Medicinal plants of India-An Encyclopedia. Daya Publishing House, Delhi. pp 75.
- Singh, J., Sharma, R.B. and Singh, R. (1999). Improved cultural practices for cultivation of medicinal herb - Tikhur. In Health care and development of medicinal plants. pp. 319-324.
- Singh, R. and Palta, A. (2004). Foods and beverages consumed by Abujhmarias- A primitive tribe of Bastar in Chhattisgarh. Tribal Health Bulletin. Regional Medical Research Centre for Tribles (ICMR), Nagpur Road, Jabalpur (M.P.). 10 (1&2): 33-40.
- Sivakumar, P.S., Ray, R.C. and Sajeev, M.S. (2011). Sensory quality and market demand for Palua Laddoo: An arrowischolar_main based indigenous food products of Orissa. Proceedings of the National Seminar on Climate Change and Food Security: Challenges and Opportunities for Tuber Crops (NSCFT 2011), 20-22.
- Srinivas, P., Edison, S. and Mithra, S.V.S. (2002). Economic analysis of arrowischolar_main processing and marketing in Thiruvannanthapuram district, Kerala. J. Root Crops, 28 (1): 41-45.
- Occurrence of REE Mineralization in the Layered Gabbros of Phenai Mata Igneous Complex, Gujarat, India
Abstract Views :263 |
PDF Views:88
Authors
Affiliations
1 Post Graduate Department of Geology, RTM Nagpur University, Nagpur 440 001, IN
2 National Centre of Excellence in Geoscience Research (NCEGR), Geological Survey of India, Bengaluru 560 070, IN
1 Post Graduate Department of Geology, RTM Nagpur University, Nagpur 440 001, IN
2 National Centre of Excellence in Geoscience Research (NCEGR), Geological Survey of India, Bengaluru 560 070, IN
Source
Current Science, Vol 112, No 02 (2017), Pagination: 231-235Abstract
Among the magmatic rocks, carbonatites are known to possess the highest concentration of rare earth elements (ΣREE = 72-15,515 ppm), and they have the best REE mineral resourses. Rare earth deposits in igneous rocks have been grouped into five distinct categories differing in the provenance and evolution of magma and in the rock types hosting mineralization, viz.: (i) carbonatites, (ii) peralkaline silica-undersaturated rocks, (iii) peralkaline granites and pegmatites, (iv) pegmatites associated with sub- to metaluminous granites, and (v) Fe oxide- phosphate deposits. Occurrence of REE minerals in rocks other than those mentioned above, especially mafic and ultramafic rocks is scantily documented; only recently, they were looked upon as hosts of REE-mineralization.Full Text