CHAPTER 4

DEVELOPMENT OF EDIBLE PRODUCTS

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.