Effect of boiling time on chemical composition and physico-functional properties of flours from taro (Colocasia esculenta cv fouê) corm grown in Côte d’Ivoire

Abstract

Taro (Colocasia esculenta cv fouê) corm was subjected to different boiling times and the changes in chemical composition and physico-functional properties were investigated using standard method. The change in boiling time led to a significant (P < 0.05) reduction in the moisture, reducing sugars, total sugars, crude fat, crude fibre, total phenolic compound contents and iodine affinity of starch, whereas the total carbohydrate content, water absorption capacity, water solubility index, paste clarity and foam capacity increased significantly (p < 0.05). The crude protein and total ash contents of the flours from taro corm were not affected significantly (p < 0.05) by the change in boiling time. Taro corm flours exhibited highest total carbohydrate, crude fibre, total ash contents, water absorption capacity, iodine affinity of starch and lowest crude protein and fat contents, foaming capacity and water solubility index. Principal component analysis showed that flours from taro corm boiled during 20 min and 15 min were located at the left of the score plot, while flours from raw and boiled taro corm during 10 min had a large positive score in the first principal component.

Use of flour from cormels of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott to develop pastes foods: Physico-chemical, functional and nutritional characterization

“…Although previous studies have used the blue index value to assess starch gelatinization (Aboubakar, Njintang, Scher, & Mbofung, 2009;Amon, Soro, Assemand, Due, & Kouame, 2014), in the present research RVA was employed and gelatinization of the starch was completed within the assay time. The different pasting behavior observed between tested flours can be associated with diverse starch gelatinization of Xanthosoma spp.…”

Short-Term Consumption of Freeze-Thawed Microwaved Food Impaired Blood Electrolytes and Lipids In Female Rats

“…In this study, the plasma calcium and potassium levels in the experimental rat groups were not altered significantly (p>0.05) compared with the control group. The role of blood electrolytes in switching between an individual's physiological and pathological states has maintained the frontline in recent studies and the dietary influence on these electrolytes is remarkable 28,29 . Also, the plasma sodium was significantly (p<0.05) elevated in the experimental groups and the MO was doubly elevated compared with the control group.…”

Morphological diversity of taro genus Xanthosoma collected in four geographical areas in Cte dIvoire based on qualitative traits

“…Notably, taro is richer in amylose compared to cassava (16.89%) or maize (22.4%) (Liu et al, 1997). With a digestibility estimated at 98.8% (Varin and Vernier, 1994), taro tubers are utilized in the production of various food products, including flour (Amon et al, 2011(Amon et al, , 2014Mulyaningsih et al, 2019).Despite its nutritional richness and potential as a food and cash crop, taro is often considered a secondchoice food in Africa, particularly in Côte d'Ivoire. Consequently, the cultivation system for taro in Côte d'Ivoire remains underdeveloped, and its agronomic potential is not well-explored.…”