Functional properties of raw and precooked taro (Colocasia esculenta) flours

Abstract

Functional properties such as bulk density, water and oil absorption, foam capacity and stability, and viscosity of five raw and precooked taro (Colocasia esculenta) flours were studied. Proximate analyses of the taro flours indicated they were low in fat, protein and ash, but rich in starch and total dietary fibre. Heat processing affected the functional properties of taro flour. The raw taro flours were slightly different from each other for the tests on bulk density, water retention, and viscosity. On the other hand, the cooked flours showed no significant differences for the tests on oil retention, gelation and foaming.

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

“…The BD of flour could also be used to determine its packaging requirements (Akubor 2007). The BD of taro flour in the present study (0.689 g/ml) is similar to that observed earlier (0.57-0.71 g/ml) by Njintang et al (2007) but higher (0.43-0.49 g/ml) than that reported by Tagodoe and Nip (1994). PCA analysis revealed a negative correlation of bulk density with ash and protein and a positive with carbohydrate content (Fig.…”

“…FC of flours varied from 12 to 58% (Table 1), and followed the order: Soya>Potato>Corn>Taro. FC of 29-31 ml/100 ml (Tagodoe and Nip 1994) and 18-27 ml/100 ml (Njintang et al 2007) in taro flour has been observed earlier. The FC of taro flour could be due to its mucilage (a soluble glycoprotein) content (Tagodoe and Nip 1994).…”

“…The results indicated that taro flour exhibited the highest WAC (2.2 g/g), followed by potato (2.16 g/g), soya (2.06 g/g) while the 74 g/g). WAC of 270-375 g/100 g and 150-180% for taro cultivated in Camerron (Njintang et al 2007) and in Hawaii (Tagodoe and Nip 1994), respectively, 2.17 g/g for soybean flour (Akubor 2007), 2.4 g/g for moth bean flour (Pawar and Ingle 1988), and 2.17 g/g for soybean meal (Sharma and Subramanian 1994) has been reported earlier. Water absorption characteristics represent the ability of a product to associate with water under conditions where water is limiting (Singh 2001).…”

“…The functional properties of the flours are provided not only by proteins, but also by the complex carbohydrates and other components such as pectins and mucilages (Kaur and Singh 2005). Literature on taro has been reviewed by some authors (Mega 1992;Tagodoe and Nip 1994;Mbofung et al 2006;Njintang and Mbofung 2006;Njintang et al 2007). Attempts have been made to characterize taro starches and flours of Hawaiian and Cameroonian varieties but no such studies have been reported on Indian taro.…”

Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits

“…Unfortunately the functionalities of the raw and the pre-boiled flours may be different and the use of pre-boiled taro flour demands attention. In fact the ability of flour to absorb water, which is known to play a major role in the functionality of dough by its relation to dough consistency, has been shown to increase with boiling (Tagodoe and Nip 1994;Fagbemi 1999).…”