EFFECT OF PRE-TREATMENTS AND DRYING METHODS ON MILK YAM (Ipomoea digitata L.) TUBER POWDER PREPARATION

Milk yam (Ipomoea digitata L.), popularly called as Ksheervidariis, is an underutilised medicinal plant. Botanically, it is a climber having tuberous root system, is considered to be medicinal, and belongs to the family Convolvulaceae. It has been used by people in various parts of the world for its medicinal as well as nutraceutical potential. The present study focussed on post-harvest handling and drying techniques that can be adopted for quality milk yam tuber powder production. Peeled as well as non-peeled tubers were shredded and washed (three times, two times, single time and no washing), and de-watered by keeping in bamboo basket. These tuber shreds were dried under sun and in a hot-air oven (600C, 700C and 800C). The samples were evaluated for physical and macronutrient composition. Milk yam tuber powder prepared by three times washed peeled tuber shreds dewateredby keeping in bamboo basket and dried in hot-air oven at 600C recorded optimum physical [lowest moisture content (4.60%), moderate yield (23.27%) and drying time (12.33 hours)] and macronutrient composition [high protein (12.44 g/100g), moderate carbohydrate (50.82 g/100g) and fat (1.33 g/100g)].