28Feb 2017

EFFECT OF BOILING TEMPERATURE LEVELS AND DURATIONS ON DRY MATTER, TOTAL ASH, CRUDE PROTEIN AND CRUDE FIBER CONTENTS OF DIFFERENT RHIZOME SET TYPES OF TURMERIC (CURCUMA LONGA L.).

  • Jimma University, School of Graduate Studies, College of Agriculture and Veterinary Medicine, Jimma, Ethiopia.
  • Teppi National Spices Research Centre, Teppi, Ethiopia.
  • Gambella University, Department of Horticulture, Gambella P. O. Box :126, Ethiopia.
  • Gambella University, Department of Plant Science, Gambella P. O. Box :126, Ethiopia.
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Turmeric products such as curcumin, oleoresin and essential oils have coloring and medicinal functions. Boiling and drying are mandatory and quality determining steps in turmeric processing. But most farmers in Ethiopia boil mother and finger rhizome together, and give less concern to boiling temperature levels and durations that probably leads to loss of biochemical and physical qualities of turmeric. Hence this study was initiated with objective of optimizing the boiling temperature level (s) and duration (s) of rhizome set types of turmeric for its quality improvement. Accordingly, the result of this study revealed that almost all of the parameters considered were significantly affected by the treatments or their interaction effects. Temperature levels, durations and rhizome set types independently brought about a significant variation on dry matter, crude protein and crude fiber. Rhizome set types demonstrated significant effect on the color of whole rhizome and powder. Curing percent significant differed according to boiling durations.

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[Shibru Zerihun Fenta, Ali Mohammed, Girma Hilemichael and John Barnabas. (2017); EFFECT OF BOILING TEMPERATURE LEVELS AND DURATIONS ON DRY MATTER, TOTAL ASH, CRUDE PROTEIN AND CRUDE FIBER CONTENTS OF DIFFERENT RHIZOME SET TYPES OF TURMERIC (CURCUMA LONGA L.). Int. J. of Adv. Res. 5 (Feb). 2653-2662] (ISSN 2320-5407). www.journalijar.com

Dr. John Barnabas
Gambella University, Department of Plant Science, Gambella P.O.Box :126, Ethiopia

DOI:

Article DOI: 10.21474/IJAR01/3470      
DOI URL: https://dx.doi.org/10.21474/IJAR01/3470

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