Evaluation of nutritional properties in turmeric rhizomes processed with steam boiler curing Var. Salem and Pragati

Abstract

The process of steam boiler curing (T¬¬1) and different drying methods significantly impacts the nutritional quality of turmeric. An experiment was conducted to evaluate how these techniques influence the nutritional properties of turmeric rhizomes. After thorough washing, fresh turmeric rhizomes were cooked using a steam boiler. This step not only softens the rhizomes but also enhances their color and flavor. Following the cooking process, the rhizomes were dried using four different methods: sun drying (D1), solar drying (D2), cabinet drying (D3), and shade drying (D4). These drying methods effectively reduce the moisture content of the rhizomes, making them suitable for grinding. The observed results revealed a decreasing trend in all proximate nutrients moisture, fat, protein, carbohydrates, ash and fiber across the drying treatments D1, D2 and D3 in both turmeric varieties processed through steam boiler curing.