Jerusalem artichoke is a perennial tuber contains high inulin and sugars with prebiotic properties. The objective of this present study is to evaluate the impact of processing methods on inulin and sugars content of Jerusalem artichoke tuber flour (JATF). The inulin content (spectrophotometric), reducing sugars (Di-Nitro Salicylic Acid) and total sugars (Phenol Sulphuric) were analysed with slight modifications in standard methods whereas non-reducing sugars were determined by difference method. The result data showed that blanching affected the inulin and sugars content (reducing sugars, total sugars and no-reducing sugars) of unblanched-JATF. However, blanched sun dried JATF had higher inulin and sugars content than blanched oven dried JAFT and registered significant difference when compared with unblanched-JATF at P=0.05 level. Thus, it might be concluded that blanching with sun drying could be better method to preserve the various nutrients.
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