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Abstract
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Article Information:
Biochemical Characteristics of Flours from Ivorian Taro (Colocasia Esculenta, Cv Yatan) Corm as Affected by Boiling Time
Anon Simplice Amon, René Yadé Soro, Pamphile Kouadio Bony Koffi, Edmond Ahipo Dué and Lucien Patrice Kouamé
Corresponding Author: Lucien Patrice Kouamé
Submitted: 2011 September, 18
Accepted: 2011 November, 18
Published: 2011 December, 25 |
Abstract:
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This study aimed at determining the chemical composition and physico-functional properties of flour
from Ivorian taro (Colocasia esculenta, cv yatan) corm as affected by boiling time. The change in boiling time
led to a significant (p<0.05) reduction in the iodine affinity of starch, total carbohydrate, total phenolic
compound, reducing and total sugars contents, whereas the moisture content, water absorption capacity, water
solubility index, paste clarity and foam capacity increased significantly (p<0.05). The crude fat, crude fibre,
crude protein and total ash contents were not affected by the change in boiling time. The flour of Ivorian taro
corm is a good source of carbohydrate, fiber and ash. It contained a fair amount of crude protein and showed
a high water absorption capacity and iodine affinity of starch. Within this flour, calcium, iron, sodium, zinc and
copper had the lowest values while phosphorus, potassium and magnesium had the highest values. Significant
correlations were observed between such constituents and physico-functional properties as moisture and water
solubility index; crude fat and iodine affinity starch; total carbohydrate and paste clarity; total phenolic
compound and forming capacity. PCA showed that FRTC was located at the left of the score plot, while
FBTC20, FBTC35 and FBTC50 had a positive score in the first principal component.
Key words: Chemical composition, mineral composition, physico-functional property, proximate composition, , ,
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Cite this Reference:
Anon Simplice Amon, René Yadé Soro, Pamphile Kouadio Bony Koffi, Edmond Ahipo Dué and Lucien Patrice Kouamé, . Biochemical Characteristics of Flours from Ivorian Taro (Colocasia Esculenta, Cv Yatan) Corm as Affected by Boiling Time. Advance Journal of Food Science and Technology, (6): 424-435.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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