04121nas a2200481 a 4500 20260818170807.0 190828s2017 th uu m rtt 0| a1eng d .b12310207 AIT Thesis no.FB-17-12 Lamichhane, Anita Optimization and formulation of 'Maseura' as nutritional enriched functional food product from underutilized crops taro tubers and black soybean Pathum Thani, Thailand : Asian Institute of Technology, 2017 62 leaves : ill. + 1 online resource Thesis ; no.FB-17-12 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 Thesis (M.Sc.) - Asian Institute of Technology, 2017 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 omolFeII/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 {u00BA}C) 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. Tuber crops Soybean Fermentation Maseura Anal, Anil Kumar, Chairperson Loc, Thai Nguyen, Examination committee Sadiq, Muhammad Bilal, Examination committee Asian Institute of Technology Fellowship, Scholarship donor Asian Institute of Technology. Thesis ; no.FB-17-12 Full-Text http://203.159.5.9/ait-thesis/detail.php?q=B05821 .b12310207 mnait m 240925 0 190828 m a m 0 000:001:PDF:b1231020:004344:0:0:0:0:0:0 Click to view Abstract n mnait mnait mnarc mnarc 40 61 20 Barcode : 30050120879407 CREATED : 2019-05-27 RECORD # : i13189086 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 Barcode : - CREATED : 2019-05-27 RECORD # : i13189098 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 Barcode : 30050120955371 CREATED : 2019-08-28 RECORD # : i13214081 LPATRON : 1030188 LCHKIN : 2020-09-16 # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 1 TOT RENEW : 0 Barcode : 30050120955348 CREATED : 2019-08-28 RECORD # : i13214093 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 83951 83951 0 0 0 0 MAIN MAIN mnarc 2026-08-18 0 AIT Thesis no.FB-17-12 30050120879407 2026-08-18 17:08:07 1 2026-08-18 40 0 0 0 0 MAIN MAIN mnarc 2026-08-18 0 AIT Thesis no.FB-17-12 2026-08-18 17:08:07 2026-08-18 61 0 0 0 0 MAIN MAIN mnait 2026-08-18 50.00 0 AIT Thesis no.FB-17-12 30050120955371 2026-08-18 17:08:07 1 2026-08-18 20 0 0 0 0 MAIN MAIN mnait 2026-08-18 50.00 0 AIT Thesis no.FB-17-12 30050120955348 2026-08-18 17:08:07 2 2026-08-18 20