Calcium Oxalate-Depleted Taro Flour: A Natural Improver For PDS Flour
Keywords:
Taro Flour, Calcium Oxalate-Depleted Flour, Public Distribution System (PDS), Nutritional Fortification, Sensory EvaluationAbstract
This research explores the enhancement of flour quality and nutraceutical value by incorporating taro flour into Public Distribution System (PDS) wheat flour. The study examines the impact of taro flour at varying concentrations (0%, 10%, and 20%) on physical properties, nutritional composition, and consumer acceptability. A combination of laboratory analysis and user feedback was used to assess parameters such as texture, color, taste, and pasting properties. Qualitative testing confirmed the presence of essential macronutrients, including carbohydrates and proteins, through Molisch’s and Xanthoproteic tests. Further quantitative nutritional analysis was conducted to evaluate moisture content, ash value, crude fat, and protein percentage. The findings suggest that taro flour fortification improves the nutritional profile of wheat flour without compromising its sensory qualities. The study aims to optimize the formulation for large-scale application, ensuring a nutritionally enriched and cost-effective food product. Future research will explore the stability, economic feasibility, and broader applications of taro flour in various food formulations
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