Abstract
Taro (Colocasia esculenta) flour is a viable carbohydrate alternative and a functional additive for food formulation; however, different taro varieties may possess distinct characteristics that may influence their suitability for food production. This study evaluated the nutritional, physicochemical, and functional properties of flours from five Hawaiian taro varieties: Bun-Long, Mana Ulu, Moi, Kaua'i Lehua, and Tahitian. Tahitian, Bun-long, and Moi had high total starch contents of 40.8, 38.9, and 34.1g/100g, respectively. Additionally, Moi had the highest neutral detergent fiber (25.5g/100g), lignin (1.39g/100g), and cellulose (5.31g/100g). In terms of physicochemical properties, Tahitian showed the highest water solubility index (33.3g/100g), while Tahitian and Moi exhibited the two highest water absorption indices (5.81g/g and 5.68g/g, respectively). Regarding functional properties, Tahitian had the highest water absorption capacity (3.48g/g), and Tahitian and Moi had the two highest oil absorption capacities (3.15g/g and 2.68g/g, respectively). Therefore, the flours from these Hawaiian taro varieties possess promising characteristics that could enhance food quality when used as alternative additives in food processing.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
