COMPOSITION OF GLUTEN FREE FLOUR WITH Dioscorea luzonensis (Kamangeg)

摘要

This utility model pertains to a flour composition containing 70-90 pcnt Dioscorea luzonensis (kamangeg) flour and 10-30 pcnt tapioca flour. The kamangeg flour is processed from enlarged root of underutilized lesser-known yam species, D. luzonensis. The gluten-free Dioscorea luzonensis flour is proven to be a good primary ingredient of a wide variety of baked products and native delicacies. The flour is a good alternative to commercially-available flour and can be offer as a good substitute in making gluten-free food products for gluten-intolerant people.