The present study was undertaken to develop protocol for preparation of elephant foot yam papad, to assess the nutritional composition, physical characteristics and organoleptic evaluation of elephant foot yam papad. The papads were made with five different levels of elephant foot yam flour as 10, 20, 30, 40 and 50% along with control samples. The protein content in papad ranged from to , carbohydrate to , fat to , fibre to , calcium 140 to 158 mg/100g, iron to mg/100g. The overall acceptability score of control sample and supplemented with 30% elephant foot yam flour was highest ( like extremely). The thickness (cm) and diameter (cm) of papad of control sample was highest and respective values were and (after frying). The thickness (cm) and diameter (cm) of papad supplemented with 30% (T3) and 10% (T1) were least ., and respectively. The expansion (%) of papad supplemented with 30% (T3) elephant foot yam flour was highest and least for treatment T1 (10% supplemented with elephant foot yam flour). | Studies on standardization and physic-chemical characteristics of elephant foot yam (Amorphophallus paeoniifolius) Papad
