Value addition of Elephant Foot Yam (Amorphophallus Paeoniifolius)

The present study was conducted to suggest value addition methods for elephant foot yam varieties namely NDA-5 and NDA-9. The elephant foot yam were subjected to blanching in boiling water for 15 seconds and then flour was prepared from blanched and unblanched elephant foot yam by sun drying. Nutritional composition and cost calculation of product was calculated. Among both the variety the physical parameter of NDA-9 was superior as compared to NDA-5. Further, the peel (%) was more in NDA-5 and flour recovery is more in NDA-9 and between treatments flour recovery was more in blanched. Nutritionally cake supplemented with 30% of elephant foot yam flour has higher calcium content whereas control was rich in protein and iron content. Nutritionally chilla, dhokla, halwa, laddoo and sev supplemented with 50% of elephant foot yam flour have higher calcium and iron content whereas control was rich in protein content. Nutritionally control salty and sweet biscuits have higher amount of protein, calcium and iron among all level of supplementation. Economically veg roll and momos of fresh elephant foot yam are least expensive whereas bread roll is most expensive.