Optimization for bio-processing of elephant foot yam (Amorphophallus paeoniifolius) into Lacto-pickle using Taguchi statistical approach

Elephant foot yam (EFY) Lacto-pickles are crisp, tangy and are prepared by Lacto-fermentation. The study investigated the production of EFY Lacto-pickles in submerged fermentation (SmF) from EFY tubers using Lactobacillus (Lb) plantarum (MTCC-1325) as a controlled starter culture. Taguchi statistical method was used to estimate the effects of three optimum variables, [i.e., salt concentration (NaCl 8%, w/v), inoculum volume (10%, v/v), and incubation period (22 days)] on lactic acid (LA) production and shelf-life (SL) of Lacto-pickles using an L9 orthogonal array (OA) analysis. The optimum setting of the predicted value for LA production (i.e., 3.69289 g/kg) and SL of EFY Lacto-pickles (42 days) was found very approaching to the experimental value [LA (i.e., 3.873 g/kg) and SL (42 days)] supporting the validity of the technique. A significant reduction in hardness (215.0–179.0 N) and change in colour was attained with an increase in storage/shelf-life (42 days) (p ≤ 0.05) of EFY Lacto-pickles.