Optimization and formulation of 'Maseura' as nutritionally enriched functional food product from underutilized crops taro tubers and Black Soybean | |
| Author | Lamichhane, Anita |
| Call Number | AIT Thesis no.FB-17-12 |
| Subject(s) | Tuber crops Soybean--Fermentation Maseura |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no.FB-17-12 |
| Abstract | Maseura is traditionally fermented ethnic product of Nepal prepared using taro tubers and different legumes. In this study, taro tubers and black soybean, underutilized crops from Nepal were used to prepare maseura. Aim of this research was to optimize the fermentation condition of maseura preparation by using L. plantarum. The optimization of fermentation condition was conducted by three factors; fermentation time (h), raw material ratio (taro: soybean (g)) and culture concentration (% w/v) by using Response Surface Methodology (RSM). The optimum fermentation condition predicted by RSM was 30h of fermentation time with 10 %w/v culture concentration and 70:30 (Taro: soybean (w/w)). The physico-chemical, functional properties and antinutritional constituents of maseura were analyzed before and after fermentation. After fermentation, the antioxidant value (as % DPPH and FRAP) was found to be increased from 39.13 to 90.24 % and 38.19 to 92.58 μmolFeII/g respectively. The total phenolic content was also increased from 2.94 to 5.17 mg GAE/g. Amino acid composition of maseura was found to have nine essential amino acid and nine non-essential amino acid. Similarly, the antinutritional constituents like tannin, phytate, oxalate and cyanide present in the raw material used was reduced significantly because of fermentation from 3.26 to 1.92 mg/g, 27.70 to 26.3 mg/g, 0.73 to 0.36 mg/g respectively whereas cyanide was not detected. Shelf life of the product was evaluated under room temperature (25 ºC) for three months with conventional and vacuum packaging. From result it was shown that vacuum packaging can be used for longer shelf life compare to conventional packaging. |
| Year | 2017 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no.FB-17-12 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Loc, Thai Nguyen;Sadiq, Muhammad Bilal; |
| Scholarship Donor(s) | Asian Institute of Technology Fellowship; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2017 |