@article{MAKHILLJFT2006428039,
    title = {Physicochemical and Functional Properties of Six Varieties of Taro (<I>Colocasia esculenta</I> L. Schott) Flour},
    journal = {Journal of Food Technology},
    volume = {4},
    number = {2},
    pages = {135-142},
    year = {2006},
    issn = {1684-8462},
    doi = {jftech.2006.135.142},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2006.135.142},
    author = {Mbofung, C.M.F.,Aboubakar,Y.N. Njintang,A. Abdou Bouba and},
    keywords = {Taro,flour,varieties,chemical composition,functional properties},
    abstract = {Taro corms/cormels of six taro varieties [Country Ekona, Ibo Ekona, Country Ngdere, Ibo Ngdere, Kwanfre Ngdere and Sosso Chad] were converted into flour and analysed for some physicochemical and functional properties. In general a wide variation was observed in the chemical compositions of the flour samples analysed. On a dry weight basis, crude proteins ranges between 2.7 and 5.4%; available carbohydrate 33.3-77.8%; crude fibre 0.3-3.8%; ash 3.5-5.7% and crude starch 41.2-64.4%. No significant difference was observed in the amino acid composition and in all cases the most abundant amino acids were aspartic acid (16%); glutamic acid (12%) and leucine (10%). Similarly, wide variations were observed in their functional properties of the flour: water absorption capacity ranged from 242 to 375%; bulk density 0.57 to 0.71g <sup>-1</SUP>, oil absorption capacity 242 to 374%, water solubility index 18-to 28%; foam capacity 9 to 14%, blue value index 6 to 28eq DO/100 g flour, pH 6 to 7 and titratable acidity from 0.6 to 1.0 g eq.oxalic acid/100 g flour. Significant correlations were observed between such consitutents and functional properties as Amylose and blue value index; amylose and water solubility index; available carbohydrate and foam capacity; bulk density and starch.}
    }