Composition of mixed vegetable jerky

Abstract

This utility model develops Mixed Vegetable Jerky, a healthy, shelf-stable product made from squash 51.20%, carrots 17.06%, eggplant 17.06%, flour 5.12%, powdered white pepper 1.71%, brown sugar 6.83%, and iodized salt 1.02%, following the standard drying process for jerky. Eggplant has a rich, meaty inside, making it an excellent option for vegetable jerky since it absorbs the marinade contributing to the product's crispiness. Carrots are root vegetables that are high in vitamin A. Squash grows abundantly in the locality and is high in vitamins A, and C. Proximate composition per 100 grams of product has 3.79% of crude protein, 0.49% crude fat, 2.98% ash content, 14.48% moisture content, and 78.26% of total carbohydrates. Through this utility model, a new addition to the varieties of vegetable products will be produced, which is a good source of nutrients and an excellent choice to be included in relief packs during times of crisis.