The characteristics of noodles produced from tuber and leaf of taro (Colocasia esculenta L. Schott)

Abstract

The tuber and leaves of the taro plant (Colocasia esculenta L. Schott) are useful dietary ingredients for patients with diabetes mellitus. Alternatively, dry noodles with taro flour and leaf substitution can also be used as a source of food. This study aimed to analyse the substitution of taro flour (0%, 40%, and 100%) and its leaf (0% and 100%) to obtain six variations of dry noodles using a completely randomized design. The nutrient contents were energy, carbohydrates, fat, protein, water, ash, and dietary fibre. In addition, the starch digestibility (in vitro), antioxidant activity (IC50), and glycaemic index were also analysed. The best formula was determined using the De Garmo method's Effectiveness Index. The statistical analysis showed that taro leaf puree affects the glycaemic load, antioxidant activity, and starch digestibility of the noodle. Based on the nutritional content and organoleptic tests, the recommended dry noodles were the D2 formula with 40% and 100% taro flour and leaf substitution. Therefore, this noodle can be an alternative food for people with diabetes mellitus.

Taro Roots: An Underexploited Root Crop

“…In a recent study conducted by Afifah et al [85], it was demonstrated that substituting taro flour and leaf puree in dry noodles had an impact on various nutritional components. The findings revealed a decrease in protein content and organoleptic quality.…”