Abstract
Physicochemical, functional, antinutritional and pasting properties of taro, rice, pigeonpea flours and their blends were determined and related to each other using Pearson correlation and Principal Component Analysis (PCA). Taro flour was significantly (P < 0.05) different from other flours due to its highest ash, crude fiber, lower fat and protein content and exhibited lowest L∗, ΔE, foaming capacity (FC) and highest WSI (water solubility index), WAC (water absorption capacity) and OAC (oil absorption capacity) as compared to rice and pigeonpea flour. Different blends were prepared incorporating the ratio of taro flour at 20 g/100 g, 30 g/100 g, 40 g/100 g, 50 g/100 g, 60 g/100 g levels with the blends consisting of equal proportions of rice and pigeonpea flour. Increased concentration of taro flour in the blends resulted in shifting of the blends towards the right positive score of first principal component (PC1) thereby indicating the detection of blends containing 40 g/100 g taro flour with an ease in the admixture of different flours. Taro flour contained higher oxalate, pasting temperatures (PT), peak viscosity (PV), trough viscosity and polyphenol content while lesser amount of phytate and lower setback viscosity than other flours.
Published Version
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