Soumitra Tiwari1 and S. Patel2
1Department of Processing and Food Engineering Punjab Agricultural University,
Ludhiana (P.B.) 141 004
Email ID: tiwaridadu@gmail.com
2Faculty of Agricultural Engineering, Indira Gandhi Agricultural University, Raipur (C.G.) 492 006
Abstract: Tikhur is economically and medicinally important product of India as well as Chhattisgarh. The edible rhizome rich in powder content is processed to obtain Tikhur flour (powder). Powder recovery from mother and finger rhizomes
13.0% was obtained in traditional method of powder extraction. Mother rhizomes contain 3.0 % more powder as compare to
finger rhizomes. Physico-chemical variation on Tikhur powder obtained from mother and finger rhizomes slightly differ in protein and fat but no more significant variation find therefore use of both part as powder are more economical. Powder content is 3% more compare to the finger rhizomes. Tikhur production in Chhattisgarh is fairly high but this area of study is still untouched and not much information is available on the production, processing and value addition of this valuable crop. Therefore, it was attempted to study the processing of Tikhur.
Key words: Tikhur, Curmuma angustifolia, herbs, rhizome, physico-chemical
REFERENCES
AOAC (1995). Official Methods of Analysis 16th Edn. J. Association of official Analytical. Chemists, Washington DC, 37: 1-10.
Jackson ML (1958). Soil Chemical Analysis. Prentice Hall of India Pvt. Ltd., New Delhi.
Misra S.H. and Dixit V.K. (19830). Pharmaceutical studies on powderes of some Zingiberaceous rhizomes. Indian Journal of Pharmaceutical Sciences. 45 (5): 216-220.
Ranganna, S. (1986). Handbook of analysis and quality control for fruit & vegetable products 2nd Edition, Chapter 01, pp 8.
Ravindran, P.N. (2007). Nirmal Babu K, Sivaraman k, Turmeric: The Genus Curcuma, Taylor and Francis Group, Florida, USA), 43:10-11.
Singh, R. and Palta A. (2004). Food and Beverages Consumed by Abhujmarias a primitives tribes of Bastar in Chhattisgarh. Tribal Health Bulletin 10:33-40.