Abstract
This study aimed to assess the nutritional and antioxidant properties of sohphlang (Flemingia vestita), a tuber that is traditionally consumed in raw form in Meghalaya, a North-Eastern state of India. Cultivated sohphlang (CS) and market sohphlang (MS) flours were analysed for nutrient composition. The extracts of the flours from conventional-assisted-extraction (CAE), microwave-assisted-extraction (MAE) and ultrasound-assisted-extraction (UAE) were analysed for total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activities (AA). CS flour exhibited good nutritional properties, TPC, TFC and AA than MS flour. Furthermore, MAE gave better extraction efficiency than UAE and CAE. HPLC results showed genistein as the predominant compound among the phenolic compounds identified that is comparable with soybean. Thus, tuber sohphlang that is eaten in raw form can serve as a versatile source of food and nutritional security to the people. The tuber also offers scope for exploiting its health benefitting functional ingredients.
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
