Alocasia Macrorrhizos (L.) G. Don (Talyan) CHOCOLATE CUPCAKE

Abstract

This utility model discloses the formulation of chocolate cupcakes using Alocasia macrorrhizos (L.) G. Don, locally known as Talyan. The formulation utilizes Talyan corm flour in the preparation of chocolate cupcakes. The Talyan corms are cleaned, sliced, boiled to reduce acridity, dehydrated, and milled into fine flour, which is then blended with wheat flour, cocoa powder, sugar, eggs, fat, leavening agents, and other standard baking ingredients. The incorporation of Talyan flour enhances the nutritional value of the cupcake by adding dietary fiber and micronutrients while maintaining desirable sensory attributes such as texture, flavor, and aroma. The product offers an innovative utilization of an underused indigenous plant resource, providing a cost-effective, locally available, and nutritionally beneficial food option. This utility model emphasizes the potential of Talyan as a food ingredient in baked products to promote food diversification and support local agricultural sustainability.