Study of Antioxidant Potential of Two Edible Aroids viz., Ghandiyali (Alocasia spp.) and Zimikand (Amorphophallus campanulatus) and Preparation of their Pickles

Abstract

Edible aroids were considered among the world’s most ancient food crops that are also known for their medicinal properties. The edible aroids are known to possess a number of nutraceutical properties, however due to the presence of acridity there use in the preparation of value added products are quite limited. In the present investigation, the physico-chemical parameters of the fresh corms were recorded in two edible aroids viz., Ghandiyali and Zimikand. Further, a comparison of their antioxidant potentials was also made. Moreover, different recipes (dry and oil based) were tried for the preparation of their pickles. The pickles were subjected to the organoleptic evaluation at 30 days interval during the 90 days of storage period. The giant taro was found to be significantly rich in antioxidants with higher DPPH radical scavenging activity, total phenolic content, total flavonoid content and ascorbic acid content than the elephant foot yam. Among the treatments (giant taro oil pickle, elephant foot yam oil pickle, giant taro dry pickle and elephant foot yam dry pickle) the giant taro oil pickle was found best in organoleptic evaluation in terms of taste, appearance, aroma and flavour and overall acceptability after the storage period. Whereas, the least acridity score was recorded in giant taro oil pickle at 0 days, which remained least even after the 90 days storage.