Preparation of Bakery Products as Preventive and Functional Foods Using Taro Flour

Abstract

For economic, health reasons and maximizing the use of taro which is underutilized food crops especially for youth in producing value added products. Moreover, it can be utilized these products for gluten sensitivity patient. In this study pan bread and flat free gluten bread were produced by blending varying proportions (5, 10, 15, and 20% levels) of taro flour with wheat flour and corn flour respectively. Before making taro flour in bread making. It was soaked in 0.5 % NaCO3 solution after boil at 100⸰ C for 15 min. To remove oxalate then taro was dried and grinding to make taro flour. The produced breads were evaluated for chemical composition, physical and sensory properties. There were significant differences between protein, crude fiber, ether extract, ash and the total carbohydrates contents of all produced bread blends as well as the control sample. All prepared bread had acceptable score values of taste, texture, aroma and color. Minerals content increased by increasing taro flour concentrations. Texture profile parameters (hardness, adhesiveness and relicenses) decreased by increasing the percentage of composite taro flour in the blends. All bread samples of taro flour with wheat flour or corn flour recorded the allowance water activity level. Hence, high substitutions could
considerably reduce the cost of raw materials and could nutritionally improve products with cereal blends.