Physico-chemical and functional characterization of flour and starch of taro (Colocasia esculenta) for food applications

• Published in: Food and Humanity Vol. 2; p. 100245
• Main Authors: Boahemaa, Lisa Vicky, Dzandu, Bennett, Amissah, Joris Gerald Niilante, Akonor, Paa Toah, Saalia, Firibu Kwesi
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.05.2024
• Subjects: Antioxidant; Flour; Food security; Functional; Starch; Taro; Functional; Flour; Antioxidant; Starch; Taro; Food security
• ISSN: 2949-8244
• DOI: 10.1016/j.foohum.2024.100245

The overreliance on some notable food crops underscores the urgency of prioritizing the cultivation, promotion and the consumption of alternatives like taro. Consumption of taro is limited due to its high perishability demonstrated by its high moisture content. The objective of this study was to evaluate the physico-chemical and functional characteristics of flour and starch of two varieties of taro (KA/019 and BL/SM/16) for potential use in food formulations. Physico-chemical and functional analyses were performed on these products. Results of the proximate composition showed significant differences except for fiber and energy. Also, the flour yield of KA/019 (76%) was higher than that of BL/SM/16 (50%). Furthermore, calcium and phosphorus contents were high in KA/019, with copper and manganese being the lowest in both varieties. The color of taro flour varied significantly from that of the fresh corms. In addition, both taro varieties were found to contain more amylopectin than amylose, 89.17% for KA/019% and 89.29% for BL/SM/16, which explains their high water absorption capacity. From the XRD analysis, starch from both taro varieties was of the A-type, and their pasting behaviors were not significantly different. The processing of the corms significantly affected the bioactive properties. This study’s outcome showed that taro flour and starch have characteristics that make them suitable for use in the food industry and consequently to address food security challenges in Ghana. [Display omitted] •Proximate analysis showed significant differences between the two taro varieties except fiber and energy.•Starch from the two varieties of taro contained high proportion of amylopectin and their pasting behavior did not differ.•Taro starch and flour are suitable for food applications such porridge, bread, and as thickener.