Influence of blanching treatment and drying methods on the nutritional composition, functional, and antioxidant properties of elephant foot yam ( Amorphophallus paeoniifolius ) flour

Nutritional composition, mineral content, functional, and antioxidant properties of elephant foot yam (EFY) flour was studied with the effect of the recent food technological approaches. Different drying methods including solar drying, hot air oven drying, sun drying, and freeze-drying were utilized for the processing of EFY flour with and without blanching treatment was observed for a significant differences in antioxidant activity and reduction in antinutrients. FTIR revealed the presence of dense transitions in open-air conditions and mild dispositions under closed conditions. Total dietary fiber content of EFY flours was in the range of 10.75% to 8.60%. Freeze dried blanched EFY flour (92.72%) showed highest antiradical activity than corresponding dried flours. Freeze-dried blanched EFY flour showed highest phenol and flavonoid content as compared to other drying techniques. Reduced tannin content was observed in freeze-dried EFY flours. Novelty impact statement The present study has demonstrated that effect of different drying methods on Nutritional composition, mineral content, functional, and antioxidant properties of elephant foot yam (EFY) flour. Further, different drying methods including solar drying, hot air oven drying, sun drying, and freeze-drying were utilized for the processing of EFY flour with and without blanching treatment was observed for a significant variation in antioxidant activity and reduction in antinutrients.