Preservation of cauliflower by dehydration technique for ensuring extended shelf life and higher return to rural women folk of Khagaria District
A study was made on preservation techniques of cauliflower to get better shelf life, organoleptic qualities and economic return to farmers. Two processes of preservation namely sun drying and oven drying were compared. For the purpose, cauliflower purchased from local market were undergone processes of drying at normal room temperature, weighing and cutting into 3-4 cm long pieces, blanching and removing of excess water. Afterwards, the samples of blanched cauliflower were sun dried at 30-350 C and oven dried at 50-600 C separately. The dehydrated samples were then analyzed for proximate composition such as moisture, ash, fat, crude fiber, crude protein and carbohydrate content. For sensory evaluation cauliflowers recipes from oven dried and sun dried samples were prepared. Unit cost of processed cauliflower in case of dehydration by sun drying was Rs. 68.50 compared to oven dried as Rs.70.70 per kg. Rehydration ratio of sun dried was 5.9:1 where as in oven dried sample was 5.8:1. The moisture content was found to be higher in sundried sample (5.5%) as compared to oven dried sample (5.0%). Ash content (7.75%) was higher in oven dried sample compared to 7.25% in sun dried sample. As regards proximate composition of dehydrated cauliflower, fat content was observed to be similar in both methods of drying where as crude fiber content were 12.0% and 10.0% in oven dried and sun dried samples respectively. Crude protein contents were found to be 12.75% and 13% in oven dried and sun dried samples respectively where as carbohydrate contents were 60.50% and 62.25% respectively. Organoleptic properties such as colour, flavor, texture and taste of the recipes prepared from the dehydrated cauliflower were found to be in highly preferable range of 30 respondents upto 6 months period of dehydraion. As investigated from the above facts, shelf life, organoleptic qualities and nutrient composition of sun dried and oven dried cauliflower samples were observed to be almost similar. Adding to this sun drying can be done easily by rural women folk, hence this method can be advocated as preferred technique for the farmers of Khagaria district. Women folk earned substantial benefit by marketing of sundried cauliflower.