Osmotic dehydration of Amorphophallus paeoniifolius slices & it’s phyto-chemical investigation

Abstract

Amorphophallus paeoniifolius known as Elephant foot yam is a highly potential tropical tuber crop of Areace family. The tubers are  rich in nutrients. It is a healthy low-fat food containing a good source of protein as well as starch. It is a natural product that is high in fiber, rich in potassium, calcium (50 mg g-1), phosphorus (34 mg g-1) vitamin A (260 IU g-1), vitamin B6, as well as with trace minerals like selenium, zinc and copper. Fresh yams are difficult to store and deteriorate on storage. Various drying operations like freeze drying, sun drying has been reported for developing a stable form of dried Yam products but the effect of these food processes are not reported. In this investigation  the   yam slices  were osmo-dehydrated after pretreatment i.e  at 4ºC for 12 hours, prior to this dehydration  the phytochemicals levels as well as enzymes like protease and cellulase activity was checked.The effect the osmotic substance, time, temperature of this dehydration process on enzyme activity after rehydration is studied.