Study of chemical, physical, and sensory properties of food bars from composite flour of taro tuber (colocasia esculenta) and cowpea (vigna unguiculata subsp.unguiculata

Abstract

Food bars is food product innovation needed by some people in certain activities, such as during a disaster (emergency food), sports activities, or even as a high-calorie snack substitute for rice. Taro tuber and cowpea is a local commodity that could potentially be the main ingredient of making food bars. The aim of this research is to determine and study the chemical, physical,  and sensory properties of food bars from composite flour of taro tuber (Colocasia esculenta) and cowpea (Vigna unguiculata subsp.unguiculata). The study found that the addition of cowpea flour proportion in food bars production has significant effect on the characteristics of the protein content,lightness and texture. The addition proportion of cowpea flour do not affect the taste and aroma preference level of panelists on food bars products selection. Chemical, physical,  and sensory properties of food bars show the results on the formula taro tuber flour : cowpea flour 60 : 40 with a total sugar of 13.3%; protein content of 14.94%; ash content of 3.12%; brightness level of 43.77; texture of 0.85 mm; taste level value of 4.1; and flavour level value of 4.8.

 

Keywords: food bars, taro tuber, cowpea