<div style="text-align:justify">Background: Nanotechnology is a fast developing science which has various applications in agriculture. Nanoparticles are broadly defined as the small particles with at least one-dimension size between 1 and 100 nm in diameter. Nanomaterials have the potential to penetrate the seed coat and enhance the ability of absorption and utilization of water, which stimulates enzymatic system and ultimately improves germination and seedling growth. The present study was undertaken to investigate the effects of nanoparticles and commercially used chemicals on breaking dormancy of Amorphophallus corms. 
Methods: Silver (Ag), zinc oxide (ZnO), titanium dioxide (TiO2), cerium oxide (CeO) and zero valent iron (ZVI) nanoparticles were synthesized successfully using chemical method and characterized for its size, shape and properties using Scanning Electron Microscope (SEM), Transmission Electron Microscope (TEM), Particle Size Analyzer (PSA) and Raman spectroscopy. Freshly harvested corms of Amorphophallus were treated with different concentrations (50 and 100 mg kg-1) of these five nanoparticles and commercially used chemicals viz., thiourea (100 and 200 mg kg-1) and potassium nitrate (1000 and 2000 mg kg-1), with three different soaking periods (2, 4 and 6 h).&nbsp; 
Result: The analysed data indicated that corms treated with ZnO @ 100 mg kg-1 for six hours registered the minimum number of days (47.0 days) for sprout emergence. The maximum sprout length (23.50 cm), sprout diameter (6.35 cm), pseudo stem length (31.00 cm), pseudo stem girth (7.35 cm) and vigour index (1591.7) were recorded in TiO2 @ 50 mg kg-1 for two hours.</div>

Nanotechnology on Breaking Corm Dormancy in Elephant Foot Yam [Amorphophallus paeoniifolius (Dennst.) Nicolson]

<div>Background: Shirataki noodles, made from porang (Amorphophallus muelleri Blume) flour, are a low-calorie and high-fiber food gaining popularity among health-conscious consumers. This study investigates the impact of varying concentrations of carrageenan and Moringa oleifera extract on shirataki noodles&rsquo; physico-chemical and nutritional properties. 
 
Methods: Nine formulations were developed by systematically varying the levels of carrageenan (0.5 g, 1.0 g and 1.5 g) and Moringa leaf powder (MLP) (0.25 g, 0.5 g and 0.75 g) and were analyzed for texture, moisture content, water absorption, color and nutritional attributes. 
 
Result: Results showed that carrageenan significantly improved gel strength and elasticity, while MLP enhanced protein content (0.09-0.19 g/100 g compared to 0.05 g/100 g in control) and contributed natural pigments that modified noodle color. Optimal formulations, such as 0.5 g carrageenan with 0.5 g MLP, provided a balance between functional properties and nutritional quality, with a caloric content of only 11-13 kcal/100 g, much lower than traditional staples like white rice (130 kcal/100 g) or bread (293 kcal/100 g). These findings demonstrate the potential of combining carrageenan and MLP to create innovative shirataki noodles that meet modern dietary needs for functional, nutrient-enriched and low-calorie foods.</div>

Nanotechnology on Breaking Corm Dormancy in Elephant Foot Yam [Amorphophallus paeoniifolius (Dennst.) Nicolson]

Influence of Carrageenan and Moringa Leaf Powder on Physico-chemical Properties of Porang-based Shirataki Noodles