PH 22026050215 U1 20260408 20060101
A
23 L 19 10 A 20060101
A
23 L 35 00 A PH 22026050215 20260311 CAPIZ STATE UNIVERSITY DAYAO SATELLITE COLLEGE
PH
PH LEDESMA, Janet V
PH
PABILONA, Jerna Mae P
PH
LEDESAMA, Janet V
PH
COMPOSITE FLOUR COMPOSITION FROM TARO (Colocasia esculenta) AND LESSER YAM (Dioscorea esculenta) 20260311 20260408 20260520 Utility model

<p>A composite flour composition derived from taro (<em>Colocasia esculenta</em>) and lesser yam (<em>Dioscorea esculenta</em>) is disclosed. The present composition consists 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 preferably exhibits moisture content not greater than about 14% and water activity below about 0.60, contributing to improved storage stability and functional performance. The resulting flour composition may be used as a substitute for wheat flour in cake formulations while utilizing locally available root crops. The present disclosure addresses the need for a simple gluten-free flour formulation capable of serving as an alternative to wheat flour in bakery applications. Conventional gluten-free flour blends often require multiple ingredients or additives and may increase formulation complexity and cost.</p>