A PROCESS FOR PRODUCING COMPOSITE FLOUR FROM TARO (Colocasia esculenta) AND LESSER YAM (Dioscorea esculenta)

Abstract

The present utility model discloses a process for producing composite flour from taro (Colocasia esculenta) and lesser yam (Dioscorea esculenta). The said process provides a controlled method comprising washing, peeling, and slicing taro and lesser yam tubers, followed by dehydration at approximately 60°C until the moisture content is not greater than 14%. The dried tuber material is then milled and sieved to obtain flour with substantially uniform particle size, after which taro flour and lesser yam flour are blended in predetermined ratios. The resulting composite flour exhibits improved moisture stability, storage characteristics, and functional properties suitable for bakery formulations. The disclosed process addresses the limited availability of locally produced wheat flour in tropical countries and the lack of standardized processing methods for producing stable tuber-based flours suitable for bakery applications.