underground corms of taro are especially one of the most popularly consumed staple foods in Asia, Africa, the Caribbean, Middle and South America and the Pacific Islands (2,4). In Fiji, taro is an important staple food and cash crop for Fijian communities (5). The taro corm is a rich source of carbohydrates and fibers as well as small starch granules that play an essential part in its digestibility and the enhanced bioavailability of nutrients (6). In addition, taro corms are good sources of phosphorus, zinc, potassium, iron, magnesium, calcium, vitamins, flavonoids, carotenoids, and phenolic compounds, which play important roles in reducing the risk of cancer, cataracts, cardiovascular diseases, and gall bladder and inflammatory bowel diseases (6-8). In addition, the corms contain functional compounds including phenolic and flavonoid compounds such as cyanidin, delphinidin, isorhamnetin, kaempferol, myricetin, quercetin, chlorogenic acid, and p-coumaric acid Reserch Note Effect of steaming on the functional compounds and antioxidant activity of Fijian taro (Colocasia esculenta L. Schott) corms