Qualitative and Quantitative Estimation of Turmeric by Using PKV-Turmeric Processing Technology

The experiment on recovery and quality of turmeric powder prepared from farm fresh turmeric rhizomes by using the newly developed turmeric processing technology at Agro Product Development Research Centre, Dr. Panjabrao Deshmukh Krishi Vidyapeeth (PDKV), Akola was carried out with four turmeric varieties grown in Maharashtra. The “PKV Turmeric Processing Technology” is based on enzyme denaturation and vacuum evaporation followed by hot air drying to remove the complete moisture in controlled condition as well as to avoid the loss of active ingredient (curcumin) which imparts bright yellow colour, giving quality turmeric concentrate/powder. The new technology overcomes the traditional boiling, polishing and drying processes, and the final product being obtained with in 24 hrs from the Farm fresh turmeric rhizomes. Processing of Krisha, Waigaon, Suvarna and Selam varieties were done and highest recovery of powder was recorded in Suvarna (23.16%) followed by Waigaon (21.60%) and Selam (20.51%). Similarly, maximum curcumin content (4.65 g 100 g^-1) and highest oleoresin of 5% on extraction (hexane as solvent) was obtained from Suvarna variety followed by Waigaon; 3.95 g 100g^-1 of curcumin and 4.33% oleoresin. In overall rating turmeric variety Krishna showed very poor performance in respect of recovery as well as quality.