Utilization of minor tubers for the development of baked products
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Date
2004
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Department of Home Science, College of Agriculture, Vellayani
Abstract
The present study entitled “Utilization of minor tubers for the development of baked products” was carried out to explore the suitability of minor tubers for the development of baked products. The study comprised of the quality assessment of minor tuber flours, product development and assessing the organoleptic and shelf life qualities of the developed products.
Minor tubers are crops with tremendous potential. They have the highest yield potential per hectare. In the present study minor tubers, viz., arrowroot (MT1), taro (MT2), elephant foot yam (MT3), yam (MT4), coleus (MT5), nanakizhangu (MT6) and cherukizhangu (MT7) were selected and processed into flour.
The flour prepared from minor tubers were analysed for moisture, acidity, reducing sugar, crude fibre and protein and revealed that yam (MT4) flour had the highest moisture content and coleus (MT5) flour had the highest acidity. Reducing sugar, crude fibre and protein content were highest for arrowroot (MT1) flour.
Functional quality analysis, of minor tuber flours observed that the water absorption index was highest for arrowroot (MT1) flour. Coleus (MT5) flour had the highest change in weight and processing loss. Cherukizhangu (MT6) flour had the highest yield ratio.
Evaluation of shelf life qualities of minor tuber flours revealed that flours of arrowroot (MT1) , taro (MT2), yam (MT4), nanakizhangu (MT6) and cherukizhangu (MT7) exhibited better storage qualities.
Insect infestations was not observed in any of the stored minor tuber flours. Fresh flours were free of microbes. Many microbial colonies were found in flours stored in polypropylene covers and very few number of colonies in PET containers. Nanakizhangu (MT6) flour and yam (MT4) flour were least affected by microbial attack. The shelf life quality evaluation revealed that PET containers are suitable for long period of storage of minor tuber flour.
The flours of minor tubers were utilized for the development of baked products viz., cake, biscuit, and bread. The acceptability of the products were assessed through organoleptic evaluation, which revealed that all products prepared from the flour of arrowroot (MT1) flour were highly acceptable among the panel members. Products prepared from the flours of taro (MT2), yam (MT4) and coleus (MT5) were also found to be acceptable.
Functional qualities of the baked products were also studied. Cake, biscuit and bread prepared from arrowroot (MT1) had the highest volume expansion. Yield ratio of cake was highest for taro (MT2) cake. Biscuits and bread prepared from MT3 attained highest yield ratio. Loaf volume was highest for breads prepared from the flour of arrowroot (MT1).
Cost analysis done on the baked products revealed that cake, biscuit and bread prepared from yam (MT4) were economically feasible. The cost of baked products prepared from minor tuber flours were lower than the price of their counterparts in the market .
Based on the evaluation of organoleptic parameters, products prepared from arrowroot (MT1), taro (MT2), yam (MT4), and coleus (MT5) were selected as best ones.
The shelf life of the products were examined by packing them in polypropylene covers. Biscuits had the highest shelf life of about one month; cakes remained fresh for 8 days and bread had a shelf life of 5 days.
ISI type tests were administered to the products and the moisture content was within the limits of the ISI values, acid insoluble ash and acidity were slightly above the ISI specifications.
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