Vegetables

Abstract

Kirfala ( Cocoyam - Cobcaste esculents and Xanlhosoma spp. ) is a perennial and seasonal tuber crop It may have a b»g potential at the present market; if presented in a competitive manner Despite the promising food value, its high penshability leads to a great loss of the produce Therefore development of preservation method and introduction of easy preparation practice for raw tubers can remedy the above drawbacks. A study was earned out to develop two preservation methods and easy peeling method Kirfala samples were dehydrated in too different ways; Oven drying coupled with either a chemical treatment with SMS or without the treatment dunng blanching pnor to dehydration The dned samples were analyzed for ash , moisture, crude fiber, total solid oxalate, and starch In addition , percentage weight reduction , rehydration ratio and cooking time were assessed The dned samples were cooked using a recipe similar to a usual recipe practice m normal domestic conditions frequently A sensory evaluation was conducted to detect the consumer acceptability Data were analyzed by Fnedman’s test and Rank method. The percentage weight reduction , rehydration ratio and cooking time were similar in both samples irrespective to the dehydration method. The sensory evaluation revealed that the samples blanched with SMS and oven dried had the highest consumer acceptance The attempt to develop a preservation method by using dehydration technique can be concluded successful. KtriaJa tubers were bottled using different bnne concentrations, 1 0% . 1 5%, 2 0%. 2 5% and 3 0% The bottled samples were cooked using the same recipe referred to the above A sensory test wes conducted to detect the consumers acceptability Data were analyzed by Analysis of Variance and Turkey's test he sensory evaluation showed that the sample bottled wflh a 2 0% bnne concentration had the highest consumer acceptance Klrlala tubers ware peeled by using the various hot lye concentrations wth different dipping times 30 90 and 90 seconds The result of peebng procedure showed that the tubers peeled veto a 4 0 % lye concentration and 60 second has the optimum concentration and ome.