Sieving Effect on the Physicochemical and Functional Properties of Taro (Colocasia esculenta.) Flour

F.B. Ganongo-Po ； L. Matos ； A. Kimbonguila ； C.B. Ndangui ； J.M. Nzikou ； J. Scher

《Advance Journal of Food Science and Technology》 14卷2期 (2018/03) Pp. 42-49

https://doi.org/10.19026/ajfst.14.5830

摘要

The objective of this work was to study the influence of sieving on the physicochemical and functional properties on four samples of the flours of taro Colocasia esculenta. To be done, we used the tubers of taro (white variety) of Congo Brazzaville. In the first place, we produced two types of flour, one of which was derived from the slices of raw taro bulbs we named (F1) and the other from sliced taro bulbs cooked in tap water At 100°C for 10 min which we have named (F2). These two types of flour were each sieved in 100 and 180 μm mesh sieves. This led us to obtain four flour samples named F1T100, F2T100, F1T180 and F2T180. The physicochemical and functional flours were studied by determining the water content, fat, protein, ash and total carbohydrates by standard methods. The parameters of gelatinization, color, Water Absorption Capacity (WAC), Water Solubility Index (WSI), and Swelling Power (SP) flour were also investigated. The results revealed some significant differences in these physicochemical and functional properties compared to the size of taro flour (Colocasia esculenta). Protein and ash levels increased in F2T100 and F2T180 pre-processed flours. It is more important in sifted flour at 100 μm and 180 μm respectively for proteins and ash. These are pre-cooked flours F2T100 (72.35°C±0.49) and F2T180 (81.5°C±6.08). The transition temperature of the latter has increased considerably after use of a large mesh screen. The granulometric properties of taro flours were not influenced by the size of the sieves used.

關鍵字

Effect ； functional properties ； physicochemical properties ； sieving ； taro flour