elephant foot yam
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Breeding potential of acrid elephant foot yam genotypes for yield and nutritional quality using multivariate analysis

2022 ◽  
Vol 146 ◽  
pp. 653-661
Author(s):  
R.S. Pan ◽  
Reshma Shinde ◽  
Pradip Kumar Sarkar ◽  
Tania Seth ◽  
Anuradha Srivastava ◽  
...  
Keyword(s):  
Multivariate Analysis ◽  
Nutritional Quality ◽  
Breeding Potential ◽  
Elephant Foot Yam

scholarly journals Response surface analysis and process optimization of non-cereal (elephant foot yam, taro and water chestnut) snacks

2021 ◽  
Vol 10 (2) ◽  
pp. 296-310
Author(s):  
Anuj Saklani ◽  
Ravinder Kaushik ◽  
Krishan Kumar
Keyword(s):  
Response Surface ◽  
Water Solubility ◽  
Screw Speed ◽  
Water Chestnut ◽  
Extruded Snacks ◽  
Elephant Foot Yam ◽  
Feed Moisture ◽  
Predicted Values ◽  
Extruded Products ◽  
Experimental Values

The present study was conducted to develop non-cereal starch extruded products. The effects of feed moisture (15-21%), temperature (130-170 °C) and screw speed (120-160 rpm) were evaluated on the physical and functional properties of extruded snacks using response surface methodology. Feed moisture and screw speed increased the bulk density and hardness of extruded snacks. Significant decreases in water absorption index and increases in water solubility index were observed with increases in extrusion temperature. The best conditions were determined by numerical optimization. The optimized value for non-cereal snacks for feed moisture is 18.22%, temperature 155.96 °C, screw speed 142.75 rpm and, desirability is 0.75. Verification of results showed decent agreement between the responses of experimental values at certain optimum conditions and the predicted values.

scholarly journals Characterization and digestogram modeling of modified elephant foot yam ( Amorphophallus paeoniifolius ) starch using ultrasonic pretreated autoclaving

2021 ◽  
Author(s):  
Sreejani Barua ◽  
Karan Tudu ◽  
Madhulekha Rakshit ◽  
Prem Prakash Srivastav
Keyword(s):  
Elephant Foot Yam

scholarly journals Physico-chemical characteristics of elephant foot yam (Amorphophallus campanulatus) germplasm

2021 ◽  
Vol 803 (1) ◽  
pp. 012044
Author(s):  
Joko Susilo Utomo ◽  
Erliana Ginting
Keyword(s):  
Chemical Characteristics ◽  
Physico Chemical ◽  
Elephant Foot Yam

scholarly journals Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach

LWT ◽  
2021 ◽  
pp. 111958
Author(s):  
Sreejani Barua ◽  
Anjali Khuntia ◽  
Prem Prakash Srivastav ◽  
Thomas A. Vilgis
Keyword(s):  
Multivariate Approach ◽  
System A ◽  
Elephant Foot Yam

Optimization and digestogram modeling of hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch using hot air oven, autoclave, and microwave treatments

LWT ◽  
2021 ◽  
Vol 145 ◽  
pp. 111283
Author(s):  
Sreejani Barua ◽  
Madhulekha Rakshit ◽  
Prem Prakash Srivastav
Keyword(s):  
Hot Air ◽  
Elephant Foot Yam

Optimization of parameters to improve transformation efficiency of elephant foot yam (Amorphophallus paeoniifolius (Dennst.) Nicolson

3 Biotech ◽  
2021 ◽  
Vol 11 (6) ◽  
Author(s):  
Leen N. Abraham ◽  
S. Kamala ◽  
J. Sreekumar ◽  
T. Makeshkumar
Keyword(s):  
Transformation Efficiency ◽  
Optimization Of Parameters ◽  
Elephant Foot Yam

Exploration of Elephant Foot Yam (Amorphophallus paeoniifolius) Starch: An Alternative Natural Disintegrant for Pharmaceutical Application

2021 ◽  
Vol 55 (1s) ◽  
pp. s209-s219
Author(s):  
Ujjwala Yadav Kandekar ◽  
Tejal Ramdas Abhang ◽  
Rohini R Pujari ◽  
Khandelwal KR Khandelwal
Keyword(s):  
Pharmaceutical Application ◽  
Elephant Foot Yam

Influence of convective hot air drying on physico-functional, thermo-pasting and antioxidant properties of elephant foot yam powder (Amorphophallus paeoniifolius)

2021 ◽  
Author(s):  
K. S. Srikanth ◽  
Vijay Singh Sharanagat ◽  
Yogesh Kumar ◽  
Lochan Singh ◽  
Rajat Suhag ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Elephant Foot Yam
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