ABSTRACT

Studies were carried out to evaluate the influence of different processing methods on the mineral composition and colour of the NVRI turmeric variety. Rhizomes were peeled and autoclaved (Ap), unpeeled and autoclaved (Au), boiled in water (Bw) and boiled in Na2CO3(Bn), sliced, ground, sieved and stored at room temperature. A control of untreated rhizomes, R, was also used. Potassium was highest in the untreated rhizomes, R (2.35%) and least in rhizomes boiled in sodium bicarbonate, Bn (0.02%), unpeeled and autoclaved, Au (0.24%) and those peeled and autoclaved Ap (0.26%). Sodium was highest in rhizomes boiled in water, Bw (0.23%) and least In untreated rhizomes, R (0.06%).Calcium was highest in untreated rhizomes, R (0.019%) and least n rhizomes boiled in sodium bicarbonate, Bn (0.06%). Magnesium was higher in untreated rhizomes, R (0.21%) and least in rhizomes boiled in sodium bicarbonate, Bn (0.11%) and rhizomes unpeeled and autoclaved, Au (0.12%). Phosphorus was highest untreated rhizomes, R (0.26%) and rhizomes peeled and autoclaved, Ap (0.23). Phosphorus was least in rhizomes boiled in water, Bw (0.18%), boiled in sodium bicarbonate, Bn (0.15%) and peeled and autoclaved, Au (0.17%). Colour was significantly higher in the rhizomes peeled and autoclaved. The results of the sensory evaluation shows that at p<0.05 between 12 samples of cake produced with turmeric powder at different levels when compared with the control (A) except I sample Ap1 in which 1g of turmeric powder which have been peeled and autoclaved has been added to it.