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All Journal Biology, Medicine, & Natural Product Chemistry AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Thagunna, Bishal
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Energy Environmental Science Medicine & Pharmacology Public Health

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Effect of Different Pre-treatments and Frying Process on Proximate, Some Essential Minerals, and Anti-nutritional Factors of Taro Found in Birjung, Nepal Sharma, Shristi Poudel; Thagunna, Bishal; Baral, Rosy; Baral, Rashmi; Khadka, Deepa
Biology, Medicine, & Natural Product Chemistry Vol 14, No 1 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.141.507-511

Abstract

Taro corms (Colocasia Esculenta), also called pindalu in Nepalese society are exposed to different pretreatment such as boiling in plain water at 100ºC for 7min, boiling in 1.2% salt solution at 100ºC for 7min, boiling in 5% citric acid100ºC for 7min and frying was investigated for proximate, antinutritional and mineral content. The proximate composition of raw taro corms was found to be moisture 60.82%, crude fat 0.96%, crude protein 9.69%, total ash 3.77%, crude fiber 3.49% and carbohydrate 52.0%. Macro nutrients such as Potassium, Calcium, Phosphorous, and Sodium were found to be 620.55 mg/100g, 150.12 mg/100g, 53.72 mg/100g, and 36.62 mg/100g, respectively. Antinutritional factors of raw taro corms analyzed in this study were oxalate-280.98±0.49 mg/100g, phytate-84.90±0.74 mg/100g and tannin-47.67±0.11 mg/100g. Potassium was the most abundant macro mineral (620.55mg/100g) in the unprocessed taro corms. The effect of pretreatments and frying on calcium showed significant decrease. When compared with raw taro corms, pretreatments and frying process resulted in a significant increase in phosphorous and sodium content. Antinutritional factors were significantly reduced by the pre-treatments, and frying method appears to be more effective in reducing phytate and tannin, whereas boiling in 5% salt solution for oxalate content.
Effect of incorporation of cardamon powder on physiochemical, sensory attributes, and shelf life of a cow and buffalo milk paneer Kandel, Kamana; Thagunna, Bishal; Dhakal, Yashoda; Rimal, Anju
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i2.249

Abstract

Paneer is a nutritious, delectable acid-heat-coagulated indigenous dairy product, but it has a short shelf life due to its high moisture content. However, herbs are known for their qualities as antioxidants, preservatives, and flavor enhancers. Therefore, the current study examined the quality parameters such as (titratable acidity, lactose, moisture content, ash content, fat content, protein content, phenolic content, and sensory parameters) of herbal paneer produced by incorporating cardamom powder percentages in four different samples 0.15% with cow milk, 0.20% with cow milk, 0.15% with buffalo milk and 0.20% with buffalo milk and coded as (A, B, C, and D). The findings showed that the herbal paneer was superior in terms of organoleptic but had little to no impact on the paneer's proximate and physiochemical parameters. The herbal paneer samples slightly higher total phenolic content of buffalo milk paneer compared to the cow milk paneer. The 0.20% of cardamom with buffalo milk sample was effective overall. As a result, the study suggests that cardamom could be used to develop a novel functional dairy product with enhanced antioxidant properties and longer shelf life.
Co-Authors Baral, Rashmi Baral, Rosy Dhakal, Yashoda Kandel, Kamana Khadka, Deepa Rimal, Anju Sharma, Shristi Poudel