Empower Teenagers and Farmers about Food Preservation and Processing Technique
DOI:
https://doi.org/10.46243/jst.2023.v8.i06.pp25-38Keywords:
moisture, ash, pH, starch, TSS(Total soluble solids), texture, aroma.Abstract
This study focuses on food preservation techniques for highly perishable vegetables, specifically potatoes, tomatoes, and bottle gourds. The research aims to conduct a nutritional analysis of the processed products, including potato powder, tomato powder, and bottle gourd murabba. Additionally, sensory analysis will be performed to evaluate the quality and acceptability of the preserved items. Furthermore, a farmer demonstration will be conducted to educate and showcase the preservation techniques to farmers. To assess the nutritional value of the processed products, a detailed nutritional analysis will be carried out. This analysis will include determining the levels of moisture content, ash content, pH, lycopene content, starch, and TSS of the potato powder, tomato powder, and bottle gourd murabba. Also microbial analysis should be done to study the shelf life of product. The findings will provide valuable insights into the nutritional content, potential health benefits and shelf life of these preserved products. Sensory analysis will be conducted to evaluate the sensory attributes of the preserved items. untrained panelists and consumers will participate in the evaluation, assessing factors such as taste, texture, aroma, and overall acceptability. Furthermore, a farmer demonstration will be organized to educate farmers about the preservation techniques. The demonstration will involve step-by-step training on preserving potatoes, tomatoes, and bottle gourds using the sun drying method. Farmers will learn the proper procedures for slicing, drying, and preserving the vegetables, as well as the various applications and benefits of the preserved product. Overall, this research has the potential to enhance food security, reduce waste, and promote sustainable agricultural practices.
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