Proximate Analysis of Taro-Based Ensaymada
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This study aimed to determine the nutritional composition of Taro Ensaymada through proximate analysis, providing a scientific basis for its potential as a nutritious food product. The proximate analysis evaluated the crude protein, total fat, carbohydrates, moisture, ash, and sodium content of Taro Ensaymada. Standard food composition analysis techniques were employed to ensure the accuracy and reliability of results. The analysis revealed that Taro Ensaymada contains 7.76 g/100g crude protein, 12.51 g/100g total fat, and 42.50 g/100g carbohydrates, making it a good energy source and moderate protein. The sodium content was relatively low at 31.31 mg/100g, making it a suitable option for individuals managing sodium intake. The incorporation of taro, a nutrient-dense root crop, enhances the dietary fiber and micronutrient profile of the ensaymada compared to traditional wheat-based variants. The study provides scientific data supporting the nutritional value of Taro Ensaymada, highlighting its potential commercialization as a healthier alternative to conventional pastries. The findings promote the utilization of locally available crops, contributing to food security and sustainable agriculture. This study introduces an innovative approach to enhancing traditional Filipino pastries by integrating taro as a functional ingredient. The results establish the viability of Taro Ensaymada as a nutritious and appealing product, supporting efforts to develop healthier bakery items while maximizing the agricultural potential of taro
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