Abstract
The general objective of this work was to assess the functional properties of composite flours obtained from the flour of Ivorian taro corms (Colocasia esculenta, Cv Fouê) with wheat flour (Triticum aestivum L.). The results concerning the functional properties revealed significant differences (p <0.05). Indeed, the water absorption capacity, the water solubility index and the hydrated density increase considerably in the various composite flours. On the other hand, the bulk density, clarity, wettability and porosity have decreased in these flours. In addition, the stability of the foam and the dispersibility have increased over time. On the other hand, the hydrophilic / lipophilic ratio is greater than 1 with the exception of red oil.
Highlights
Research focused on the production of composite flour with wheat flour partially substituted by locally sourced food products such as cereals, tubers, roots and legumes is increasing [1, 2, 3]
Some functional properties of the composite flours studied were recorded in Table 2 while the stability of foam (SF) was shown on figure 1
The significant differences in the water absorption capacity observed in wheat flour and composite flours of wheat and corms of the taro (Colocasia esculenta, Cv Fouê) could be explained by the variability of the biochemical composition of these flours
Summary
Research focused on the production of composite flour with wheat flour partially substituted by locally sourced food products such as cereals, tubers, roots and legumes is increasing [1, 2, 3]. Research results showed that partial or total substitution of wheat by other locally available crops produced a composite flour with acceptable physicochemical and rheological properties [3]. Taro is the second most important root crop in West Africa. It is less important than other tropical roots such as yam, cassava and sweet potato, it remains a major staple food in parts of the tropics and subtropics [9].
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