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Vegetos- an International Journal of Plant Research Anjali and Sadhna, Vegetos 2017, 30:3 Plant 10.5958/2229-4473.2017.00147.1 or Re F s y e t a e i r c c h Vegetos- An International o S E 8 8 Journal of Plant Research std. 19 Research Article a SciTechnol journal In India, it has gained the status of a cash crop due to its high production Nutritional Properties and potential, market acceptability and lucrative economic returns with a production potential approximately 50-80 t ha-1 [2]. Organoleptic Properties of Optimal processing techniques and product development Amorphophallus Paeonifolius potential of these tuberous crop has not been utilized due to the lack of knowledge. In an attempt to increase people’s preference towards Flour Supplemented Cake this underutilized food source, there is a need to transform this into value added products such as flours or starches [3]. Amorphophallus Yadav Anjali* and Singh Sadhna paeoniifolius is an underutilized crop with remarkable nutritional quality and has potential to be a valuable food source for human consumption. Despite the economic importance of A. paeoniifolius Abstract as a food material, there is very limited scientific information on their The present study was done to assess the organoleptic acceptability, post-harvest characteristics, which perhaps contributes for its limited physical characteristics, nutritional composition of value added cake improved quality and marketing potential. To improve the use of developed from Amorphophallus paeoniifolius flour. The colour, Amorphophallus paeoniifolius by the food industry, much research appearance, aroma, texture, taste and overall acceptability score of needs to be done in order to fulfill the current limited knowledge of cake supplemented with 30 per cent Amorphophallus paeoniifolius flour was the highest. The respective values were 8.80, 8.90, the functionalities and availability of acceptable food products, its 8.80, 8.90, 8.90 and 8.86. There was significant difference in all nutritional components and product processing technologies [4]. the characteristics of all types of cakes. There was a significant difference between cake volume, cell, texture and total score of Methodology all types of cake and non-significant difference between grain, colour and flavour of all types of cakes. The total score of cake Procurement of materials supplemented with 50 per cent Amorphophallus paeoniifolius flour Elephant foot yam corms of two varieties namely NDA-5 and was highest (98) followed by 40, 30, 20, 10 per cent and control. NDA-9 harvested during the month of April-May 2015 were procured The energy, carbohydrate, fibre, calcium and iron value of cake supplemented with 50 per cent elephant foot yam flour was the from the Department of Vegetable Science, College of Horticulture, highest and respective values were 564 kcal/100g, 51.49 g/100g, N.D.U.A.T Kumarganj, Faizabad. Other materials required for 0.73 g/100g, 94.27 mg/100g and 5.64 mg/100g , followed by 40, preparation of value added products were procured from the local 30, 20, 10 per cent and control. Protein and fat values of cake market of kumarganj. Amorphophallus paeoniifolius flour along supplemented with elephant foot yam flour were highest in control with other ingredients required for the development of value added (4.55 g/100 g and 33.82 g/100 g) followed by 10, 20, 30, 40 and 50 biscuits were procured from local market. per cent, respectively. Processing of material Keywords Amorphophallus paeoniifolius; Value addition; Organoleptic Amorphophallus paeoniffolius characteristics; Physical characteristics; Cake ↓ Washing and weighing Introduction ↓ Peeling Amorphophallus paeoniifolius is not only used as a vegetable but recently several value added products like pickles, dried cubes, chips, ↓ thickening agents etc. are also made and they are gaining popularity. Again washing Preparation of osmo-dehydrated slices from fresh corn and bread ↓ from flour of Amorphophallus paeoniifolius corm is a good source of both carbohydrate and protein [1]. Grating ↓ Amorphophallus paeoniifolius is highly potential tropical tuber crop of tropical and sub-tropical countries because of its yield potential. Sun drying This crop can be grown under a wide range of conditions from small ↓ homesteads to large scale cultivation in the open fields and possess greater Milling climate resilience. Elephant foot yam is widely grown and consumed in ↓ south eastern countries like India, Philippines, Malaysia and Indonesia. Sieving ↓ *Corresponding author: Yadav Anjali, Department of Food Science and Nutrition, Packaging College of Home Science, N.D.U.A&T Kumarganj-Faizabad, Uttar Pradesh, India, Tel: 05270262137; 9450766647; E-mail: [email protected] ↓ Received: May 26, 2017 Accepted: June 26, 2017 Published: June 28, 2017 Storing All articles published in Vegetos: International Journal of Plant Research are the property of SciTechnol, and is protected by International Publisher of Science, copyright laws. Copyright © 2017, SciTechnol, All Rights Reserved. Technology and Medicine Citation: Anjali Y, Sadhna S (2017) Nutritional Properties and Organoleptic Properties of Amorphophallus Paeonifolius Flour Supplemented Cake. Vegetos 30:3. doi: 10.5958/2229-4473.2017.00147.1 Method variety of elephant foot yam. The composition of other raw materials used in product preparation taken from the values given in the Food Sieved flour and baking powder twice. Creamed ghee and sugar Composition Tables compiled by Gopalan et al. [5]. till it became fluffy. Added vanilla essence and mixed well. Folded sieved flour and again added small quantity of milk and mixed well. Result and Discussion Poured the batter in greased pan and baked at 160°C for 35-40 min. Data given in Table 2 showed the sensory score of cake Physical Parameters of cakes supplemented with 0, 10, 20, 30, 40 and 50 per cent elephant foot yam flour. There was a significant difference between treatments The cake was evaluated for different characteristics by using with respect to colour, appearance, aroma, texture, taste and overall following scale (Table 1). acceptability. Sensory evaluation The colour, appearance, aroma, texture, taste and overall Value added products were subjected to sensory evaluation with acceptability score of cake supplemented with 30 per cent elephant respect to color, appearance, aroma, texture, taste and overall acceptability yam flour was the highest. The respective values were 8.80, 8.90, 8.80, by a panel of 10 semi trained judges, using 9 point hedonic scale. 8.90, 8.90 and 8.86 i.e., all are in the range of “liked extremely”. There was significant difference in all the characteristics of all types of cakes Nutritional evaluation of developed products (Figure 1a-1f). The nutritional quality of the developed products was calculated Ugwuona et al., [6] reported that cake developed from wheat, by taking into consideration the chemical composition of the selected soybean and cassava flour were organoleptically acceptable and Figure 1a: Contr o l . Figure 1b: Supplemented with 10% EFYF. Figure 1c: Supplemented with 20% E F Y F . Figure 1d: Supplemented with 30% EFYF. Figure 1e: Supplemented with 40% E F Y F . Figure 1f: Supplemented with 50% EFYF. Figure 1: Cake supplemented with Elephant Foot Yam Flour. Volume 30 • Issue 3 • 1000284 • Page 2 of 4 • Citation: Anjali Y, Sadhna S (2017) Nutritional Properties and Organoleptic Properties of Amorphophallus Paeonifolius Flour Supplemented Cake. Vegetos 30:3. doi: 10.5958/2229-4473.2017.00147.1 were nutritionally superior to wheat flour cake (control). Sanful 94.27 mg/100 g and 5.64 mg/100 g , followed by 40, 30, 20, 10 per cent and Darko [7] reported that the rock cake supplemented with and control. The table clearly shows that as the supplementation level up to 30 per cent cassava and cocoyam flour in wheat flour was of elephant foot yam flour increased the energy, carbohydrate, fibre, acceptable. calcium and iron values also increased (Table 5). Eke- Ejiofor [8] reported that wheat flour could be substituted The addition of elephant foot yam flour in cake significantly with African bread fruit and sweet potato flour upto 20 per cent level decreased the protein and fat content of the cake. Protein and fat in cake making improved the nutritional and sensory properties. values of cake supplemented with elephant foot yam flour were highest in control (4.55 g/100g and 33.82 g/100 g) followed by 10, 20, Table 3 shows the effect of supplementation of elephant foot yam 30, 40 and 50 per cent, respectively. flour on the cake making characteristics with respect to cell, grain, texture, colour, flavour and total score. The table shows a significant Ugwuona et al. [6] reported that cake developed from wheat, difference between cake volume, cell, texture and total score of all soybean and cassava flour were organoleptically acceptable and types of cake and non-significant difference between grain, colour were nutritionally superior to wheat flour cake (control). Jisha et al. and flavour of all types of cakes. The total score of cake supplemented [9] reported that muffins made from cassava-bran blends had high with 50 per cent elephant foot yam flour was highest (98) followed dietary fibre and protein content of 2.77 to 3.44 per cent and 4.50 to by 40, 30, 20, 10 per cent and control. All the characteristics of cake 5.60 per cent respectively. improved significantly on supplementation with elephant foot yam flour. Eke-Ejiofor [8] reported the fat (18.93 to 20.44%), protein (7.34 to 5.78%), and carbohydrate (47.76-48 to 72%) contents of cake Table 4 shows the nutrient content (per 100 g) of cake prepared from blends of African breadfruit and sweet potato-wheat supplemented with elephant foot yam flour with respect to energy, composite flour [10]. protein, carbohydrate fat, fibre, calcium and iron contents. Table shows significant difference between treatments with respect to Summary protein, carbohydrate fat, fibre, calcium, iron content while non- The supplementation of elephant foot yam flour in refined wheat significant difference between treatments with respect to energy flour up to 30 per cent increased the sensory scores of the cake content of all types of cakes was observed.
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