- 期刊
- OpenAccess
Biochemical Characteristics of Flours from Ivorian Taro (Colocasia Esculenta, Cv Yatan) Corm as Affected by Boiling Time
並列摘要
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.