Abstract
Experiment was conducted at Research Laboratories of Department of Food Process Engineering, SHIATS, Allahabad to utilize the Sweet potato flour and oyster mushroom powder for preparation of Tikki mix. The sweet potato tubers were brought from local market of Allahabad and oyster mushroom obtained from Department of Plant protection, SHIATS Allahabad and then tubers with sorted washed, peeled, sliced, blanched, dried and milled into flour form. Sweet potato flour contains less amount of protein, although rich in dietary fiber content and carbohydrate, so a successful combination with oyster mushroom powder for Tikki mix production would be nutritionally advantageous. In this experiment Sweet potato flour was blended with oyster mushroom powder in ratio of 94%, 88%, 82% with control 100% Sweet potato flour. These were evaluated for sensory analysis that included color, flavor, taste, texture and overall acceptability of SPF and mushroom powder Tikki mix and analyzed for chemical properties viz; moisture, protein, fiber, fat and ash contents. On the basis of nutritional value T2 was found high fiber content than other samples and high score for over-all acceptability with containing of 88% sweet potato flour. Thus, the product was found to be acceptable after the storage period.
Highlights
The sweet potato (Ipomoea batatas L.) belong to the Convolvulaceae or morning glory family
Physical parameters of developed tikki mix (Tables 4 and 5) shows that there was a significant decrease in the diameter of control (T0) and different treatments (T1, T2, T3,) after incorporating tikki mix with Sweet potato flour
Physico-chemical analysis of sweet potato and mushroom tikki mix During the present investigation no significant difference was found in the percent moisture content, and ash content was observed on increasing the incorporation of SPF in the treatments (i.e. T0, T1, T2, and T3) [7]
Summary
The sweet potato (Ipomoea batatas L.) belong to the Convolvulaceae or morning glory family. Sweet potatoes are good sources of vitamins C and E as well as dietary fiber, potassium, and iron, and they are low in fat and cholesterol. Spore-bearing reproductive structures of fungi grown onorganic substrates and for a long time, have played an important role as a human food due to its nutritional and medicinal properties [2]. Mushrooms are a good source of protein, vitamins and minerals and are known to have a broad range of uses both as food and medicine. A high nutritional value of oyster mushrooms has been reported with protein (25-50%), fat (2-5%), sugars (17-47%), mycocellulose (7-38%) and minerals (potassium, phosphorus, calcium, sodium) of about 8-12%. Edible mushrooms are rich in vitamins such as niacin, riboflavin, vitamin D, C, B1, B5 and B6
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