GLUTEN-FREE CAKE FROM TARO (Colocasia esculenta) AND LESSER YAM (Dioscorea esculenta) COMPOSITE FLOUR

Abstract

The present utility model discloses a gluten-free cake product made from composite flour derived from taro (Colocasia esculenta) and lesser yam (Dioscorea esculenta). The present cake product utilizes composite flour consisting essentially of taro flour and lesser yam flour blended in predetermined ratios selected from about 25:75, 50:50, or 75:25. The composite flour is combined with conventional cake ingredients including sugar, eggs, fat, liquid ingredients, and leavening agents to produce a cake with acceptable crumb structure and sensory characteristics. The resulting cake typically exhibits moisture content of about 26% to 32% and water activity of about 0.89 to 0.91. The technology addresses the need for bakery products that reduce dependence on wheat flour while utilizing locally available root crops since conventional gluten-free cake formulations often require complex mixtures of starches, gums, or additives to simulate gluten functionality.