National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The wheat flour used in pastry production in Côte d’Ivoire is exclusively imported, resulting in a significant dependence on wheat-producing countries. Furthermore, given the continuous growth of the world population and the persistent problem of undernutrition among African populations, there is a need to substitute or combine wheat flour with locally available flour resources in order to reduce the quantity of imported wheat. In this context, the present study investigated the use of taro corm flour in combination with Type 45 wheat flour for the preparation of pastry products. The pastry products developed in this study were nems, snowball pastries, and savory croquettes. The experimental formulations consisted of composite flours combining Type 45 wheat flour with taro corm flour from the cultivars “Fouê” and “Yatan.” The wheat flour was substituted with taro corm powder at substitution levels of 1%, 3%, 6%, 9%, and 12%. A formulation containing 100% Type 45 wheat flour was used as the control. The organoleptic characteristics and consumer acceptability of the prepared products were evaluated through sensory analysis. The results showed that all products prepared with 1%, 3%, and 6% taro corm flour substitution were well accepted by the panelists. These products exhibited organoleptic characteristics very similar to those of the 100% wheat flour control. However, lower acceptability was observed for products containing 9% and 12% substitution of wheat flour with taro corm powder from the “Fouê” and “Yatan” cultivars. Overall, the findings indicate that taro corm powders from the “Fouê” and “Yatan” cultivars have potential as partial substitutes for wheat flour in the production of modern pastry products.
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