Utilization of Palmyrah (Borassus flabellifer ) Tuber Flour as an Ingredient in Development of Instant Vegetable Soup Cube

Abstract

The present study was carried out to add value to palmyrah (Borrasus flabellifer L.) tuber flour. Among the six different treatments, 3 hrs boiled water soaking treatment was selected for debittering. Then, the optimum tuber flour percentage was determined as 50%. Physicochemical, proximate, and microbial analysis and functional properties were determined for the developed instant vegetable soup cube. Results were analyzed using the non-parametric, one-way ANOVA Tukey test method at a 5% significance level. Sensory analysis was performed by 5- point hedonic scale test and ranking test and data were analyzed using the Friedman test. Water activity, pH, hardness, total phenolic content, and antioxidant activity of the best product, were 0.482, 5.38, 955.66 g, 150.42 mg GAE /100 g, and 13.25% respectively. Moisture, fat, protein, carbohydrate, crude fiber and ash contents were 16.71, 1.37, 6.79, 64.9, 5.04, and 5.19% respectively. The cube had an excellent mineral content as Na;1607 mg/100 g, K;435 mg/100 g, Mg;166.8 mg/100 g, Ca;164 mg/100 g. The color value of the best product was L* (65.07), a* (0.10), and b* (15.94). The hardness, calorific value, and salt content of the best product were 955.66 g, 260.47 kcal/100 g, and 12.11% respectively. The packaging materials are aluminum foil and LDPE. Microbial content, physicochemical properties were predicted with storage. The study results showed that the instant vegetable soup cube developed by adding palmyrah tuber flour had an extended shelf life, as well as significant nutritional and functional properties.