slugDevelopment and Proximate Properties of Acceptable Taro-Soybean Flour
Journal Title: International Journal for Research in Applied Science and Engineering Technology (IJRASET) - Year 2014, Vol 2, Issue 6
Abstract
A sample of trained panelists was used to evaluate a food product formulation called “Taro-Soy”, a taro based soy bean edible composite flour. The proximate properties of the most acceptable formulation were determined. Different formulations of taro and soy bean flour were prepared in varying proportions of Taro: Soy as 90:10, 80:20, 70:30, and 60: 40, each named F1, F2, F3 and F4 respectively. Formulation F3 was the most acceptable and its proximate properties were 05.23% moisture, 03.53% ash, 10.93% crude fiber, 16.64% proteins, 05.18%fat and 53.55% total carbohydrates, making it resourceful in solving food security challenges and reducing prevalence of protein energy malnutrition (PEM).
Authors and Affiliations
Lubowa Muhammad, Kisambira Abbas, Nakakande Asa
Keywords
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