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035 _a.b12310207
099 _aAIT Thesis no.FB-17-12
100 1 _aLamichhane, Anita
245 1 0 _aOptimization and formulation of 'Maseura' as nutritional enriched functional food product from underutilized crops taro tubers and black soybean
260 _aPathum Thani, Thailand :
_bAsian Institute of Technology,
_c2017
300 _a62 leaves :
_bill. +
_e1 online resource
490 1 _aThesis ;
_vno.FB-17-12
500 _aA 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
502 _aThesis (M.Sc.) - Asian Institute of Technology, 2017
520 _aMaseura 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.
650 0 _aTuber crops
650 0 _aSoybean
_xFermentation
650 0 _aMaseura
700 1 _aAnal, Anil Kumar,
_eChairperson
700 1 _aLoc, Thai Nguyen,
_eExamination committee
700 1 _aSadiq, Muhammad Bilal,
_eExamination committee
710 2 _aAsian Institute of Technology Fellowship,
_eScholarship donor
810 2 _aAsian Institute of Technology.
_tThesis ;
_vno.FB-17-12
856 _3Full-Text
_uhttp://203.159.5.9/ait-thesis/detail.php?q=B05821
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_tClick to view Abstract
_vn
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