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Processing of Agave vera Cruz Mill.

Natarajan, C. P. and Bhatia, D. S. (1953) Processing of Agave vera Cruz Mill. Bulletin of Central Food Technological Research Institute, 3. pp. 39-41.

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Abstract

IT has been known that in some of the distress affected regions of South India people consumed the tuberous soft portions of the hedge plant Agave Vera Cruz Mill., (N.O. Amaryllidaceae), which has a large rosette of thick fleshy leaves with spiny margin generally ending in a sharp point, a tuberous stem and a hard, woody and fibrous root. While small quantities of the tuberous portion may be safely consumed, ingestion of large amounts produces gastro-intestinal disorders such as diarrhoea, vomiting, stomachache, etc. According to the available information, the method of cooking the stem portion of the plant varies from place to place. However, the cooking water is usually drained and discarded. The present study was undertaken with a view to devising suitable method or methods of cooking. Studies on the nutritive value of the material processed under different conditions have also been carried out and the results will be published later.

Item Type: Article
Uncontrolled Keywords: Agave Vera Cruz Mill, nutritive value, processing
Subjects: 500 Natural Sciences and Mathematics > 10 Plants
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Aug 2012 10:33
Last Modified: 14 Aug 2012 10:33
URI: http://ir.cftri.com/id/eprint/5041

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