A COMPOSITION OF NEW COCOYAM (Xanthosoma sagittifolium) STRAWBERRY GUMMIES

Abstract

The present utility model relates to a composition of new cocoyam (Xanthosoma sagittifolium) - strawberry gummies comprising 28.39% by weight boiled and grated new cocoyam, 31.55% by weight dehulled fresh and ripe strawberries, 3.15% by weight purple sweet potato, 25.24% by weight white sugar, 2.84% by weight glucose, 1.58% by weight margarine, 0.95% by weight lemon juice, and 6.30% by weight caster sugar. This utility model aims to provide a formulation and technique for producing a moderately sweet, highly acceptable new cocoyam-strawberry gummy confectionery. The resulting product promotes the health benefits of both new cocoyam and strawberry to consumers while strategically maximizing the utilization of these agricultural crops.