Comparison of Taiwan paddy- and upland-cultivated taro (Colocasia esculenta L.) cultivars for nutritive values

Huang, Chien-Chun; Chen, Woan-Ching; Wang, Chiun-C.R.

doi:10.1016/j.foodchem.2006.04.044

Cited by 70 publications

(63 citation statements)

References 23 publications

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“…Among all the flour samples, taro showed the highest carbohydrate content (95.7%), followed by potato (95.6%), whilst soya flour had the lowest value (61.3%). Taro is an important staple food in several regions of developing countries because it contains high amounts of carbohydrates and is an excellent energy supplier (Huang et al 2007). The results also showed that besides carbohydrates, ash represents another important group of component in taro flour (1.2%), the value of which is comparable to that for potato (1.9%) but is higher compared to that of corn (0.71%) and lower than observed for soyabean (3.8%).…”

Section: Resultsmentioning

confidence: 99%

Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour

2011

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The physicochemical and pasting properties of taro (Colocasia esculenta L.) flour were investigated and compared with flours from other botanical sources. Proximate composition, color parameters, water and oil absorption, foaming characteristics and pasting properties (measured using Rapid visco analyzer) of flours were related to each other using Pearson correlation and principal component analysis (PCA). Taro flour was significantly (P<0.05) different from other flours in exhibiting highest carbohydrate, water absorption, and lower protein, foaming capacity and setback viscosity. Peak viscosity of taro flour was lower in comparison to potato flour but higher than that of soya and corn flours. Several significant correlations between functional and pasting properties were revealed both by PCA and Pearson correlation. PCA showed that taro and potato flours were located at the left of the score plot with a negative score, while soybean and corn flours had a large positive score in the first principal component.

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Section: Resultsmentioning

confidence: 99%

Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour

2011

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“…It was noted that Dioscorea species provide higher protein, carbohydrate and energy than C. esculenta (Huang et al 2007) and S. tuberosum (Juliano 1993). Its tubers also have a higher protein content than Manihot esculenta Crantz (Schoeninger et al 2001) and they have a better amino acid balance than other cereals and tubers.…”

Section: Nutritional Compositionsmentioning

confidence: 99%

Ethnobotany of <i>Dioscorea</i> L. (Dioscoreaceae), a major food plant of the Sakai tribe at Banthad Range, Peninsular Thailand

Maneenoon¹,

Sirirugsa²,

Sridith³

2008

Ethnobot. Res. App.

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“…Other abundant minerals are also magnesium, phosphorus, zinc and sodium. From a nutritional standpoint it is indeed unfortunate that taro is rather low in iron and manganese (Huang et al, 2007;Lewu et al, 2010). Taros can also be considered as relatively good sources of some vitamins and phenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

“…Taros can also be considered as relatively good sources of some vitamins and phenolic compounds. Studies of Huang et al (2007) and Champagne et al (2010) showed large amounts of β-carotene, thiamin, riboflavin and ascorbic acid.Taro is used in modern and traditional medicine. According to Watt (2014) in India, the juice of the petioles can be used to stop the arterial hemorrhages and to treat earaches.…”

Section: Introductionmentioning

confidence: 99%

AGRO-MORPHOLOGICAL DIVERSITY OF EXOTIC TARO VARIETIES (Colocasia esculenta L. Schott) INTRODUCED IN BURKINA FASO

Ouédraogo¹,

Traoré²,

Bationo-Kando³

et al. 2018

JEBAS

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Aim of present study was to describe the agro-morphological characterization of fifty (50) exotic varieties of taro introduced in Burkina Faso. Further agronomic performances and genetic parameters were also evaluated in present study. During study, 50 varieties which were introduced from 7 South-east Asian and Pacific countries were characterized. Nine quantitative and seventeen qualitative characters were studied during the study. Headsets of 250-300 grams were planted according to a randomized complete block design. The results showed a great variability among the agro-morphological characters which are may be because of genetic diversity. Moreover, the agronomic performances are significant compared with those of the local accessions. Also, the study revealed the existence of eighteen (18) significant positive correlations at a dissimilarity limit of 0.6 among the nine (09) quantitative characters studied, and associations between some qualitative and quantitative characters. Structuring the diversity allowed us to get five (05) different groups of phenotypes. The estimate of the genetic parameters indicates that the variability is more influenced by the genotype than the environmental factors.

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Comparison of Taiwan paddy- and upland-cultivated taro (Colocasia esculenta L.) cultivars for nutritive values

Cited by 70 publications

References 23 publications

Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour

Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour

Ethnobotany of <i>Dioscorea</i> L. (Dioscoreaceae), a major food plant of the Sakai tribe at Banthad Range, Peninsular Thailand

AGRO-MORPHOLOGICAL DIVERSITY OF EXOTIC TARO VARIETIES (Colocasia esculenta L. Schott) INTRODUCED IN BURKINA FASO

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