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Khadka, Deepa
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Biochemistry, Genetics & Molecular Biology 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 Essential Oil of Tejpat, Black Pepper, and Cardamom as a Natural Food Preservatives for Sweet Orange (Citrus sinensis) Juice Paudel, Sagar Mani; Thagunna, Bishal; Khadka, Deepa; Baral, Rashmi; Thapa, Deepa
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (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.2025.142.1137-1141

Abstract

Essential oil of tejpat (Cinnamomum tamala), black pepper (Piper nigrum) and cardamom (Amomum subulatum roxb.) collected by hydro distillation, and were tested as natural food preservative in orange juice (Citrus sinensis). The physiochemical changes such as pH, TSS, acidity, total microbial count, yeast and mold count were evaluated at fix time intervals of 4 hours. for 24 hours. It has been observed that the juice sample infused with black pepper essential oil demonstrated superior preservation of TSS, pH and acidity compared to the other variants. Orange juice supplemented with essential oils maintained the microbial count and yeast and mold count below 100 CFU/ml for up to 24 hours. After 24 hours of storage, all samples surpassed the total microbial count. Among the essential oils, black pepper essential oil demonstrated superior preservation compared to the others.
Co-Authors Baral, Rashmi Baral, Rosy Paudel, Sagar Mani Sharma, Shristi Poudel Thagunna, Bishal Thapa, Deepa