Chapter 3: 3.3 Nutritional Value and Physicochemical of Yogurt Containing Breadfruit Resistant Starch

• Main Authors: Zakaria, Dr. Zarinah, Shahidan, Dr. Norshazila, Hussin, Dr. Napisah
• Format: Book Section
• Language: English; English
• Published: Penerbit UPM 2017
• Subjects: Q Science (General)
• Online Access: http://eprints.unisza.edu.my/3675/1/FH05-FBIM-18-12708.pdf; http://eprints.unisza.edu.my/3675/2/FH05-FBIM-18-12705.pdf; http://eprints.unisza.edu.my/3675/

Pumpkin and taro are categorized as underutilized crops as a lack of study was conducted to investigate their ability as a source of mineral and vitamin supplement. The aim of this study was to observe the nutritional value, composition of minerals and vitamins in four different treatments of chocolate fortified with pumpkin and taro powders. Fine particles of pumpkin an taro powders with thickness of 45 mm were prepared by drying and sieving process before the fortification process of chocolate with pumpkin and taro powders. Next the chocolate were further analysed to determine their nutritional value through the proximate analysis of mineral content by using the Inductively Coupled Plasma-Optical Emission Spectrometry (ICO-OES) and vitamin content by using the Ultraviolet-visible (UV-VIS) Spectrophotometry. The data were presented in the mean value of three replications. The result showed that the chocolate fortified with pumpkin and taro powders obtained the highest result in each chemical analysis. The result were as follow; moisture (1.80+ 0.04%), protein (6.73+ 0.10%),fat (36.07 + 0.10%), fibre (3.52_ 0.18 mg/g), vitamin A (2.37 + 0.11 mg/m), vitamin D (2.15 + 0.05 mg/m), vitamin E (3.52 + 0.18 mg/m), potassium (9.32 + 0.09 mg/m), phosphorus (14.34 + 0.0 mg/m), magnesium (9.23 + 0.09 mg/m) and calcium (9.38 + 0.15 mg/m). Thus, it was proven that pumpkin and taro powders can enhance the nutritional value instead of vitamin and minerals contained in the human diet.