45
DEVELOPMENT OF EDIBLE PRODUCTS
OVERVIEW OF THE CHAPTER
This chapter contains utilization of both flour and corm. First the development of edible
products from incorporation of A. paeoniifolius flour into bread formulation is carried out and
secondly the corm is utilized by development of osmo-dehydration slices. Bread development
is an attempt to improve the product nutritional quality. We have checked for four different
formulations of bread and reported that wheat flour could be replaced, up to 20% (w/w), with
A. paeoniifolius flour, to obtain consumer acceptable bread with improved nutritional value,
without compromising product quality. Quality characteristics of Bread were checked by
sensory, Nutritional analysis and shelf life prediction of Bread. Osmo-dehydrated slices were
made by using different concentration of sugar solutions with different treatment time.
46
DEVELOPMENT OF EDIBLE PRODUCTS 4.1 INTRODUCTION
It is already well known fact that bulk of the vegetables and fruits grown only during
predetermined season and there is a need to increase the shelf life of these perishable natural
resources. Dehydration is one of the most common natural and reliable methods where
vegetables and fruits in its dehydrated form are preserved for a longer period and are made
available during off-season.
Dried A. paeoniifolius flour was utilized to make bread and fresh corm was utilized for the
production of osmotic dehydrated slices.
Bread is a convenient staple diet from Neolithic era and is one of the most consumed and
acceptable food and still showing dynamic growth pattern in terms of volume over the last
few years[105, 106].Consumers are aware of functional and nutritional aspects of the healthy
products and this has led to the increasing trends towards healthy eating and development of
functional food which meet specific nutritional requirements. Bakery products could be
considered to have a great potential of being a functional food, and there is scope for
application of roots, tuber and legume in bread baking which can be a viable alternative.
Demand for bakery products is increasing at the rate of 10.07 % per annum [107]. Many
innovations are seen in the bakery industry that add value to their products for example,
breads and cakes with herbal incorporation like carrot pomace are available in the market
[108], [109]. Pearl millet incorporation in cake was studied by [110], for fibre and functional
benefits. In addition, the incorporation of fibre in foods results in a reduction in their caloric
content, which benefits overweight or obese persons by reducing energy intake.
Nutritionally rich wheat/Amorphophallus flour can be utilize to make breads which can turn
out to be a promising food for the tropical or the semitropical regions people, high-yielding
and low-cost corms are promising crop to prepare their bread.
Osmotic dehydration is used to improve the economics of dehydration processes for
extension of the sustainability of fruit and vegetable drying. This process is performed for
utilization of fresh corm. The aim of osmotic dehydration is a partial removal of water from
the material to obtain a better quality final product. Vegetables like tomato, potato, pumpkin,
carrot, onions are good example of osmotic dehydration.
In this process first, fruits and vegetables are dipped in a hypertonic aqueous solution of
sugars, salts or a combination of both and multi component mass transfer occurs through the
47
semi permeable cell wall due to difference in osmotic pressure of water in the plant tissue and
hypertonic aqueous solution leading loss of water from fruits and vegetables. Diffusion of
solute from osmotic solution into fruits and vegetables is also seen[111] and diffusion of cell
juices from the plant tissue into the osmotic solution also occurs. This process affect the
nutritive value of osmo-dehydrated fruits and vegetables[112]. Osmodehydrated fruits and
vegetables are partially dehydrated that can directly be used in human nutrition or as an
intermediate material that can be added in confectionary products. After further drying with
proper moisture content, these products can be used as components of cereals or snacks for
straight consumption [113], [114].
Dehydration process parameters like temperature and concentration of osmotic solution type
of osmotic agents used can modify the quality characteristic and nutritional value of osmo-
dehydrated fruits and vegetables [115], [116]. Main factors effecting the mass transfer rate in
this process are temperature of the osmotic solution, agitation of the osmotic solution,
concentration of the osmotic solution, type of osmotic agent, time duration, geometry (size)
of the food material, variety of the food material, physico-chemical properties of the food
materials and operating pressure.
Advantage of osmo-dehydration process results in quality improvement, reduced packaging
and distribution cost, no chemical requirement, influence on the principal drying method,
increased product stability during storage, lower energy requirements. As heat is not applied
in this process, which leads to higher retention of initial food character like colour, aroma,
nutritional constituents, and flavour compounds.
Osmotic dehydration of Amorphophallus can be a useful technique to preserve and obtain
new processed products of consumer interest.
This chapter was aimed to develop and characterize an optimized formulation of composite
bread and evaluate the sensory characteristics of the blended bread with Amorphophallus
flour and produce a novel shelf stable dried Amorphophallus cubes using combination of pre-
treatment, osmotic dehydration and conventional hot-air drying. To ensure the acceptability
of bread supplemented with Amorphophallus flour, the sensory properties should be similar
to those of wheat-flour bread. For the optimized formulation of osmo-dehydarted slices,
process condition like different concentration of sugar, dehydration time and dehydration
temperature on the rate of dehydration were studied to produce good quality product.
48
This is unique study in terms of use of this flour for product development as this flour has not
been earlier utilized for bread development and no other bread is reported having rich amount
of calcium and appreciable amount of dietary fibre.
4.2 MATERIAL AND METHODS 4.2.1 Sample Collection
Fresh corms of Amorphophallus and wheat flour were purchased from a local market in
Ghaziabad, Uttar Pradesh, India.
4.2.2 Amorphophallus Flour Production
Amorphophallus flour was prepared by using the conventional dehydration techniques as
discussed in Chapter 3.
4.2.3 Preparation of bread
Four different bread formulations were produced using composite flours: CB: control bread;
containing 100 g wheat flour, ApB10: bread containing 10 g Amorphophallus flour and 90 g
wheat flour, Ap B 20: bread containing 20 g Amorphophallus flour and 80 g wheat flour,
ApB 30: bread containing 30 g Amorphophallus flour and 70 g wheat flour, substitution.
Formulation of the bread is stated on Table 4.1. Breads were produced according to an
AACC International Approved Method[117] with some modifications as shown in Table 4.1.
All the specified ingredients mentioned in table were weighed accordingly in the mixing
bowl. Yeast was mixed with water (25oC) to form a suspension, to which the other
ingredients were then added and kneaded to form smooth dough free from stickiness. Bread
was prepared from dough having 10, 20, and 30% of Amorphophallus flour. Divided into
required pieces and moulded into desired shapes. This dough was placed into a greased loaf
tins and left to prove at room temperature. Baking was done in a pre-heated oven at 180-
200°c in between 25-30 minutes. After baking samples was removed and placed on cooling
rack. The above method was used for all the samples.
49
Table 4.1: Formulation of Bread
Bread composites
Ingredients Amount (g)
CB ApB 10 ApB 20 ApB 30
Wheat 100 90 80 70
Amorphophallus flour Nil 10 20 30
Soya flour 2.5 2.5 2.5 2.5
Glucose 2 2 2 2
Milk powder 10 10 10 10
Vegetable Oil 5 5 5 5
Salt 5 5 5 5
Sugar 10 10 10 10
Improver 1 1 1 1
Yeast 8 8 8 8
Water(ml) 200 200 200 200
Vanilla flavour 1.5 1.5 1.5 1.5
Ginger Powder 5 5 5 5
4.2.4 Sensory evaluation
Sensory evaluation was performed by 25 consumers (20-45 years old) for the bread overall
acceptability. The consumers were not professionally trained for sensory analysis however
the sensory attributes were discussed with assessors during the introductory session. The
samples were marked with three digit random code and each panellist was served with 4
randomly arranged bread samples on a plastic tray. The reference breads were individually
sealed in a pouch and coded with a three-digit number prior to testing. The 4 samples
consisted of bread with 10%, 20%, 30% Amorphophallus flour and a control (100% wheat
flour). Water was provided for rinsing between the samples. The hedonic test was used to
determine the degree of overall liking and disliking on 7 point hedonic scale (1=dislike
extremely, 7=like extremely). The consumers were asked to evaluate each loaf for crust
colour, crust hardness, crumb texture, crumb colour, softness, flavour, Sweetness, overall
acceptability. One separate format for ranking test was also provided to the entire panellist to
50
examine the overall rank of the samples based on maximum score obtained. For the ranking
test bread sample were presented together, this is the requirement for comparing judgement
such as ranking and paired comparison test. The panellists were also requested to comment
freely on the bread samples after their physical and organoleptic evaluations of the samples.
4.2.5 Shelf life studies on bread samples
4.2.5.1 Physical analysis
The bread samples (duplicate) were stored under ambient temperature (260C – 33oC) and
refrigeration temperature (40C ± 2) and observed for 7 days. Bread samples were analysed for
apparent spoilage by visual observations for mould growth. Visual analysis for presence of
mould growth was carried out on the samples stored in each storage condition.
4.2.5.2 Microbial analysis
Total plate count, coliform count, yeast and mould count and salmonella bacteria were
determined by the method IS: 5402:2002, IS 5401 (Part 1): 2002, IS 5403: 1999, IS 5887
(Part 3): 1999. [118], [119],[120], [121] These tests were carried out for the most ranked
score sample 2 for 6 days. (Analysis was carried out on a day interval i.e. 0, 2, 4, 6 day) to
determine the microbial load of the samples.
4.2.5.3 Nutritional profile Analysis
Calories, crude protein, fat, total sugar, total carbohydrate, dietary fibre, sodium, calcium and
Iron content were also estimated for ApB 20 sample {Gopalan et al. 2004; IS: 7219 :1973;
AOAC 922.06; AOAC 923.09; AOAC 986.25; AOAC 2011.14(for Na,Ca,Fe)}[122–127].
4.2.6 Development of osmo dehydrated slices
Prior to the treatment, the A. paeoniifolius corm was thoroughly cleaned and cut into square
shapes of, 2cmx2cm. Osmotic solution used was table sugar aqueous solutions (solid content:
50%, 60% 70% and 80%) that were prepared by mixing sugar in deionized water (30ºC) to
complete dissolution.
51
Prior to osmotic dehydration of cubes were kept at 4ºC for 12 hours as their pre-treatment
Osmotic dehydration was carried out at constant temperature (55ºC) in the water bath with
minor shaking, under atmospheric pressure. After measuring the initial mass,
Amorphophallus cubes were dipped into different concentrations of the hypertonic sugar
solutions. Sugar solutions had a concentration of 50% (indicated as S1), 60 %( S2), 70%
(S3), 80 %( S4).
The material to hypertonic solution ratio was kept constant at 1:10. The evenly sliced samples
were kept for dehydration and samples were removed after 0 min, 60min, and 150 min. The
slices were then washed with water blot dried for 15 min to remove excessive water, oven
dried at 65 ºC for 2 hours until constant weight was attained. During the process the values
the changes in weight and in the content of dry matter observed. The following parameters
were calculated: water loss (WL), weight reduction (WR), dry matter growth (SG) (Le
Maguer, M.1988)
WR [g/g] = wo - w [1]
wo
SG [g/g] = u-uo [2]
wo
WL [g/g] = WR + SG [3]
Wo - initial weight of the sample (g), W - weight of the sample after osmotic
dehydration (g), uo - weight of dry matter in the fresh sample (g), u - weight of dry matter
in the sample after osmotic dehydration (g).
52
4.3 RESULT AND DISCUSSION
4.3.1 Quality attributes and acceptability of bread made from wheat and Amorphophallus paeoniifolius flour
It is a well known fact that bread is acceptable if it is made from dough showing good rising
properties, from our result it was found that if normal wheat flour is substituted with 20 %
Amorphophallus flour the dough showed good raising capability in the presence of yeast
which was comparable to the control flour (result not shown). Dough and bread was made
from all the four composition ApB 10, ApB 20, ApB 30, CB (See Figure 4.1) showing the
slice of bread.
Addition of variety of technical enzymes during dough making as well as baking improves its
machinability, bread texture, volume, flavour, and freshness. For example laccase enzyme
exhibits an oxidizing effect that results in improved strength of gluten structures in dough and
baked products also machinability of dough, increased strength and stability along with
reduced stickiness .Improved bread and dough qualities with the addition of laccase were also
seen when used with low quality flours[128]. There is a need for the flour which is
indigenously rich in these enzymes required for dough rising, Preliminary Studies in our lab
have shown that Amorphophallus corm is rich source of Polyphenol oxidase as mentioned in
Chapter 5, hence addition of this flour can be used to improve bread and dough qualities as
well as the addition of external technical enzymes would not be necessary.
53
Figure 4.1: Loaf volume, crust color and crumb structure of breads containing different levels of Amorphophallus
Powder Control: CB:100 % wheat Flour, (Sample 1;ApB 10) 90 % wheat flour and 10 % Amorphophallus Powder
(Sample 2; ApB 20) 80% wheat flour and 20 % Amorphophallus Powder (Sample 3;ApB 30) 70 % wheat flour
and 30 % Amorphophallus Powder
All the four samples (ApB 10, ApB 20, ApB 30, CB) were kept for shelf life studies analysis
at room temperature and refrigeration. Apparent visual spoilage of all the four samples was
evaluated.
No visual spoilage was observed in all the four samples till 6 days at both the conditions.
After checking the visual spoilage, the fresh bread samples were provided to the panellist for
sensory and ranking test.
54
The baked bread from 20 % Amorphophallus flour (ApB 20) was ranked first by the tasters
got the score of 54 and similar to CB (control bread) which got 52 score (See Table 4.2).This
bread had good overall acceptability. Breads lose their desirable texture and taste
characteristics upon storage and get spoiled by certain fungi (moulds).This sample was
further tested for shelf life studies, nutritional profile analysis and it was found that there was
no apparent spoilage of the bread seen visually for 4 days at room temperature in all the four
formulations of bread. ApB has the highest score, given first rank by the tasters, so this bread
was proceeded further for nutritional and quality characteristics.
Table 4.2: Ranking test of bread samples
The spider plot in Figure 4.2 demonstrates the sensory descriptive analysis profile more
vividly. In Figure 4.2, each spike symbolizes 1 attribute and relative intensity corresponds to
that point in which the product line crosses, with the lesser and greatest intensities toward the
centre point and farthest from the centre, respectively [129].
Sample Score Ranking
CB 52 2
ApB 10 43 3
ApB 20 54 1
ApB 30 30 4
55
Figure 4.2: Descriptive sensory analysis profile (Spider plot) of the breads supplemented with Amorphophallus
flourLegend: Control: Wheat only, Sample 1: Wheat Flour + 10 %Amorphophallus Powder, Sample 2: Wheat
Flour + 20 %Amorphophallus Powder, Sample 3: Wheat Flour +30 %Amorphophallus Powder
Panellist reported that control sample was higher in sweetness than other samples; sweetness
tends to decrease from CB to ApB 20 and ApB 30. ApB 20 has the highest overall
acceptability. ApB 30 has lowest score in crust colour, crumb colour, softness, flavour,
Sweetness and overall acceptability. The result of the hedonic test on different type of bread
is depicted in Figure 4.2, the colour of the crust, crumb of bread substituted with 20 %
Amorphophallus flour (ApB 20) was darker than the control bread but it did not have any
negative influence on bread acceptability. The flavour, softness, crust hardness, crumb colour
and overall acceptability were higher for this ApB 20 bread.
The Mould count found to be acceptable level at day 6 which was less than 10 cfu/g. The
total plate count was very much with in control levels and it is about 2800 cfu/g which is
very much below than the PFA standards which states that total plate count should not more
than 50,000. Similarly the bread was found negative for coliforms, mould and yeast count
and salmonella bacteria. Salmonella is food pathogenic bacteria which can cause serious and
sometimes fatal infections in young children, elderly people, and others with weakened
immune systems. Results of microbial analysis of ApB 20 are reported in Table 4.3.These
microbiological analysis was carried out in SGS testing laboratory, Gurgaon.
56
Table 4.3: Microbiological profile of Bread containing 20% Amorphophallus flour
Thus addition of Amorphophallus flour is an added advantage as it minimizes the addition of
any external antimicrobial agents thus reducing the cost as well as prevents other side effects
caused by chemical preservatives. Shelf life of bread is normally 3-4 days. Whereas
substituted composite bread was showing no infection upto 7 days.
Preservative are normally added in bakery products are known for their side effects for
example calcium propionate, or 282, potassium sorbate, sodium benzoate used as mould
retardant though harmless in small doses, has been shown to have a cumulative effect.
Dengate and Ruben 2002 [130] have stated that “irritability, restlessness, inattention and
sleep disturbance in some children may be caused by a preservative in healthy foods
consumed daily.” In our study we added ginger powder as natural preservative. Ginger has
antibacterial and antifungal agents [131]–[133]. Amorphophallus also has indigenously
present antibacterial and antifungal [23] and these indigenous agents may be hindering the
growth of food spoilage bacteria in our product. We report bread from substituted with ApB
20 Flour does not require the addition of these chemical hazardous preservatives and hence is
safe for consumption.
The nutrient content of 20% Amorphophallus flour substituted bread found to be rich in
Dietary fibre i.e. 2.49 g/100 g and calcium content was 1158.42 mg/100 g which is about 50
times more than any normal bread, considering India to be developing country where the
Parameters Method 0 day 2 day 4 day 6 day PFA Standard Unit Total Plate Count IS:5402:2002 1200 2400 2700
2800
Not more than 50,000 cfu/g
Coliforms IS 5401 (Part 1) : 2002 <10 <10 <10
<10
Not more than 10 cfu/g
Mould count IS 5403 : 1999 50 <10 <10 10 Not specified cfu/g
Yeast IS:5403:1999 (Reaff.2005) 400 90 <100
<100
Not specified cfu/g
Salmonella bacteria
IS 5887 (Part 3) : 1999 Absent Absent Absent
Absent Nil in 25 g cfu/g
57
maternal and fetal health is of prime concern providing nutritionally rich food products for
development of child and maintaining women health.
Results of nutritional profile of ApB 20 were depicted in Table 4.4. The results were also
compared to the USA sweet Potato bread which is also a tuberous crop and results are
somehow similar with all the parameters except dietary fibre, calcium, total sugar, energy.
Table 4.4: Nutritional profile of Bread containing 20% Amorphophallus flour
Source USA sweet bread composition-USDA online database of food composition
According to the FAO/WHO guidelines it is reported that RDA for calcium increases 122–
167% during pregnancy over that for nonpregnant, nonlactating adult women, primarily for
fetal skeletal development. Eating Ca enriched bread could take care of the undernourishment
problem. Most common white wheat bread contains 684 mg of calcium per 100g. Dietary
fibre is one of the most important food ingredients used in nutritional and functional foods
and associated with the health trend from 1980s, [134]. Decrease in consumption of dietary
fibre can lead to certain diseases like gastrointestinal disease [135], hypercholesterolaemia
S.N. Parameters Method
ApB 20
Result
USA Sweet
potato bread
composition Unit
1 Calories
Nutritive Value of
Indian Food (ICMR) 301.6 289 kcal/100g
2
Crude Protein
(N*6.25) IS:7219 : 1973 7.02 7.9
g/100g
3 Fat AOAC 922.06 8.57 6.2 g/100g
4 Total Sugar AOAC 923.09 13.29 7.32 g/100g
5
Total Carbohydrates
(by difference)
By Difference (Ref.
AOAC 986.25) 49.11 49.91 g/100g
6 Total Dietary Fibre AOAC 985.29 2.49 2.2 g/100g
7 Sodium (as Na) AOAC 2011.14 629.69 954 mg/100g
8 Iron (as Fe) AOAC 2011.14 2.15 2.81 mg/100g
9 Calcium AOAC 2011.14 1158.42 20 mg/100g
58
[136] and colorectal cancer [137-138]. Enrichment of food with DF is done by adding soluble
and insoluble fibre. Soluble fibres can be fermented by the large intestine microflora leading
to desired metabolic effects [139].It is reported that this has a positive effect on the calcium
bioavailability and immune function. According to the Code of Federal Regulations (Title 21,
Part 101.54), there are “good source of fibre” and “excellent source of fibre” claims to be
made for a product. The FDA allows a “good source” of fibre claim if the food contains 2.5
to 4.9 grams of fiber per serving[140]. Now the Codex defines DF as carbohydrate polymers
with 10 or more monomeric units, which are not hydrolyzed by the endogenous enzymes in
the small intestine of humans.
Along with natural fibres beneficial bioactive components like phenolics, pectic
polysaccharides get automatically added into the food[141]. Its addition to food products
decrease intestinal transit time, increase stool bulk, reduce total and LDL cholesterol level in
blood, decrease postprandial blood glucose and insulin level, buffer excessive acid in the
stomach, and prevent constipation[138], [142]–[145] and this also has pronounced effects on
dough rheological behaviour yielding higher water absorption and smaller extensibility
[146]. This ApB 20 bread having dietary fibre can provide these health benefits and choice to
consumers at affordable price.
Our work is an attempt to increase the utilization and consumption of aroids, raising
awareness to the importance of aroids which would in-turn ensure food and nutritional
security.
4.3.2 Osmotic dehydration of Amorphophallus paeoniifolius slices
The intensity of the yams yellow or orange flesh color nutrient is not lost on osmotic
dehydration this color is an indicative of presence of "Provitamin A." Phytoconstituents were
screened qualitatively of pre-treated slices and we report that Amorphophallus paeoniifolius
is a good source of digestive enzyme protease and cellulase as well as saponins.
Saponins are surface active sterol or triterpene glycosides and saponin-containing food plants,
lower plasma cholesterol levels in several mammalian species and reduce the risk of coronary
heart disease. Saponins are also effective in suppressing rumen protozoa thus decreasing the
impact of protozoal diseases (coccidiosis) in animal. Saponins are also found to be
59
haemolytic, causing osteomalacia due to antagonism between saponin and vitamin D.
Intravenous injections in large doses causes convulsions, paralysis, hemolysis followed by
death. Toxicity varies and it depends on the source and dose, however chronic effect of
saponins not found in man and the safety of use of saponin is provided by experience based
on comman use as food additives or natural component of food.The increase of cellulase
activity in yam causes the progressive degradation of cellulose, which is the main component
of fiber in the tuber[147]. Confirmation of cellulase activity 259.44(IU/ml/minute) in pre-
treated samples and absence after osmotic dehydration (results not shown), in the slices may
indicate that cellulase is inhibited by sucrose and if it is inhibited than the degradation of
cellulose would be stopped, resulting in presence of increased cellulose content in the
processed slices. It is well known that accumulation of glucose and cellobiose and products
of hydrolysis inhibit cellulase activity and also during osmodehydration with sucrose there is
low free water availability and causes cellulase enzyme inhibition. The predominance of
amylase and cellulase activities is responsible for the decrease in content of the potato starch
and fibre [148]. Figure 4.3 shows the osmo-dehydarted slices after different time interval
with different concentrations of sugar solutions. Tables 4.5 shows, Osmotic dehydration of
Amorphophallus slices depend on the concentration of sugar solution as well as duration of
osmotic dehydration process
Water loss increases as we increase the duration time. The process of osmotic dehydration
decreased weight of the slices, The Amorphophallus slices dehydrated in the 80% sugar
solution showed maximum water loss 83.63X10-².
60
Figure 4.3: Osmotic dehydrated slices after 0min, 30min, 120min, 150 min, 180 min
0 min
30 min
120 min
150 min
180 min
61
Table 4.5: Kinetic parameters of osmotic dehydration of Amorphophallus paeoniifolius in sugar solution
Concentration of sugar, % d.m.
Time
(minute)
WRX10² (g/g initial sample
weight)
SGX10² (g/g initial sample
weight)
WLX10² (g/g initial sample
weight)
50%
0 min 5.63 15.97 21.60
60 min 13.77 12.79 26.56
150 min 11.92 21.92 33.85
60%
0 min 3.53 5.81 9.34
60 min 6.37 20.66 27.03
150 min 15.27 26.87 42.14
70%
0 min 1.99 6.69 8.68
60 min 9.84 18.50 28.34
150 min 17.07 22.87 39.94
80%
0 min 6.32 72.22 78.54
60 min 8.61 70.41 79.03
150 min 12.87 70.76 83.63
4.4 CONCLUSIONS
A. paeoniifolius is traditionally medically important plant used to counter may diseases like
coronary heart disease, diabetes but the corm is underutilized by the general population
because of acrid taste and difficulty in removing the external peel. We have made an attempt
develop bread from A. paeoniifolius underutilized tuber flour and osmodehydrated slices
from fresh corm, which can be cost effective as the overall acceptability is good.
62
We have reported in the study that the shape, crust and crumb colour of the 20 % A.
paeoniifolius breads (ApB 20) are identical to the control sample. The bitter and sour taste is
slightly expressed. The biggest difference (22 %) between the samples and control bread is in
the perception of typical flavour of wheat bread. The taste characteristics of the A.
paeoniifolius flour incorporated breads are generally different from those of the control bread
but it is found to be completely acceptable. Bread was shelf stable and rich in dietary fibre
(2.49 g/100 g) and calcium (1158.42 mg/100gm). The results from this study show that the
bread sample ApB 20 meets the RDA requirements of calcium (i.e., 1000 mg/day) for
pregnant women. Development of bread from underutilized A. paeoniifolius flour will add
value to this crop. In future the type of fibre (soluble, insoluble), its prebiotic potential needs
to be analysed as well as the potential medicinal value of this composite bread needs to be
proved. Cost benefit analysis and relative merit of this healthy supplementation (ApB 20)
needs to be evaluated using refined disability adjusted life year (DALY) frame work and
detailed health data from India.
The shape, crust and crumb colour of the 20% Amorphophallus breads are identical to the
control sample. The bitter and sour tastes are slightly expressed. The biggest difference
(22%) between the samples and control bread is in the perception of typical flavour of wheat
bread. The taste characteristics of the Amorphophallus flour incorporated breads are generally
different from those of the control samples but the general taste characteristics of these breads
are completely acceptable. Bread was shelf stable and rich in Dietary fibre content (2.49
g/100g) and Calcium (1158.42 mg/100gm). Development of bread from this underutilized
tuber crop will add value to this crop. In future the type of fibre (soluble, insoluble), its
prebiotic potential needs to be analysed as well as the potential medicinal value of this
composite bread needs to be proved.