Biochemical Characteristics of Taro (Colocasia esculenta) Flour as Determinant Factors of the Extend of Browning During Achu Preparation

Effect of Cooking Time on Biochemical and Functional Properties of Flours from Yam “kponan” (Dioscorea cayenensis-rotundata) Tubers

“…This behavior indicates that flour of cooked yam tubers has more hydrophilic constituents [37]. The range of WAC observed for the yam "kponan" (D. cayenensis-rotundata) flour is comparable to values described in previous works [38,39]. These values were lower than those of flours from yam (D. dumetorum) tubers (454%) [29] and raw and cooked taro (Colocasia esculenta) corms cultivated in Côte d'Ivoire (312.21-526.76%) [40].…”

“…6). The FC values obtained were higher than those reported by Amon et al [40] (9-10%) and lower than those recorded by Njintang et al [39] (18-27 ml/100 ml).…”

Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms

“…The presence of phenols in food generally favours the occurrence of enzymatic browning during processing. The aromatic amino acids in proteins also contributes to the enzymatic browning reaction (Njintang et al ., 2007). With the moist‐heat treatments, steaming could reduce the loss of phenolic compounds and promote the better retention of phenolic compounds in the flesh of taro compared with boiling (Table 5).…”

“…Protein content of the steamed taro was also significantly higher than that of the boiled taro (Table 3), which might accentuate the browning reaction. Taro varieties with high level of phenolics were consistently observed to present a higher level of browning during processing, via the phenolic oxidation and polymerisation (Njintang et al ., 2007). Dry‐heat treatments (baking and microwaving) provided the higher L* value than did the moist‐heat and frying methods, especially microwaving (Table 2).…”