Abstract
Nelumbo nucifera roots, commonly known as lotus roots root have an abundance of potential for utilization in many food applications because they have so many medicinal, physiological and health advantages. This research was conducted to study the effect of different pretreatments namely on quality parameters of lotus root powder. All treatments were blanched for 3 minutes and dried at 55°C except control. The physical characteristics such as yield, moisture, bulk density and water holding capacity for lotus root powder were found to be 16.500% to 26.515%, 7.780% to 9.470%, 0.571 (ml/g) to 0.775 (ml/g) and 22.762 (%) to 28.995 (%) however the chemical characteristics of lotus root power such as pH (6.623 to 7.472), crude protein (8.718% to 12.000%), crude fat (3.288% to 4.315%) and crude fiber (16.790% to 21.110%) respectably was recorded. Lotus root powder has high bulk density resulting in easy to dispensability. Similarly due to the presence of a good amount of crude fibre and water-holding capacity lotus root powder possesses great potential for processing industries and can be added, substituted, or replaced in different varieties of foods.
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