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Optimization for bio-processing of elephant foot yam (Amorphophallus paeoniifolius) into Lacto-pickle using Taguchi statistical approach

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Abstract

Elephant foot yam (EFY) Lacto-pickles are crisp, tangy and are prepared by Lacto-fermentation. The study investigated the production of EFY Lacto-pickles in submerged fermentation (SmF) from EFY tubers using Lactobacillus (Lb) plantarum (MTCC-1325) as a controlled starter culture. Taguchi statistical method was used to estimate the effects of three optimum variables, [i.e., salt concentration (NaCl 8%, w/v), inoculum volume (10%, v/v), and incubation period (22 days)] on lactic acid (LA) production and shelf-life (SL) of Lacto-pickles using an L9 orthogonal array (OA) analysis. The optimum setting of the predicted value for LA production (i.e., 3.69289 g/kg) and SL of EFY Lacto-pickles (42 days) was found very approaching to the experimental value [LA (i.e., 3.873 g/kg) and SL (42 days)] supporting the validity of the technique. A significant reduction in hardness (215.0–179.0 N) and change in colour was attained with an increase in storage/shelf-life (42 days) (p ≤ 0.05) of EFY Lacto-pickles.

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Acknowledgements

We are incredibly grateful to the support provided by the National Institute of Technology, Raipur, India; and National Institute of Technology, Rourkela, India for providing the facility, space and an opportunity for this work.

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Authors and Affiliations

  1. Department of Biotechnology, National Institute of Technology, Raipur, Chhattisgarh, 492010, India

    Sudhanshu S. Behera & Awanish Kumar

  2. Department of Mechanical Engineering, National Institute of Technology, Rourkela, Odisha, 769008, India

    Manisha Priyadarshini

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  1. Sudhanshu S. Behera
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Behera, S.S., Priyadarshini, M. & Kumar, A. Optimization for bio-processing of elephant foot yam (Amorphophallus paeoniifolius) into Lacto-pickle using Taguchi statistical approach. Food Measure 14, 1470–1480 (2020). https://doi.org/10.1007/s11694-020-00397-1

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