Acridity reduction and value addition of elephant foot yam grown in Bilaspur district of Himachal Pradesh

Different methods were tried to reduce the acridity and make different products of acrid local variety of zimikand commercially grown in Bilaspur district of Himachal Pradesh. Among different treatments, the lowest oxalate content was observed when cubes were treated overnight in 5% sodium bicarbonate solution followed by further overnight dip in 2.5% citric acid solution and fried to a golden brown colour. Zimikand products like pickle, chips and flakes were also prepared and evaluated organoleptically for acridity, colour, flavour and texture by using 9 point hedonic scale. The products were ‘liked very much’ for their overall acceptability.