Mbofung, C.M.F.  , Aboubakar,Y.N. Njintang  , A. Abdou Bouba  , F.Balaam  , 
    Physicochemical and Functional Properties of Six Varieties of Taro (<I>Colocasia esculenta</I> L. Schott) Flour,
    Journal of Food Technology,
    Volume 4,Issue 2,
    2006,
    Pages 135-142,
    ISSN 1684-8462,
    jftech.2006.135.142,
    (https://makhillpublications.co/view-article.php?doi=jftech.2006.135.142)
    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.
    Keywords: Taro;flour;varieties;chemical composition;functional properties