Abstract
The present study was done to assess the organoleptic acceptability, nutritional composition and economics of value added products developed from corms of released variety elephant foot yam (NDA-9). Among various value added products the highest sensory mean score was obtained by veg rolls (9.0) followed by bread roll (8.98), momos (8.88), chokha (8.86), tikki (8.38), suran pakodi (8.38), suran paratha (8.00), and suran sabji (7.54). Nutritionally Veg roll contained the highest protein value (4.88 g/100 g), suran ki pakodi contained highest calcium value (62.40/100 g) and tikki had highest iron content (4.11 mg/100 g) among all the products and economically veg roll and momos (Rs. 3.50/100 g) were least expensive as compared to other products and suran pakodi was the most expensive (Rs. 12.86/100 g).
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