Industrial applications of taro (Colocasia esculenta) as a novel food ingredient: A review

Abstract

Taro is an annual herbaceous plant grown in tropical and subtropical regions. Its various parts including corms and leaves are rich in vitamins (C, thiamine, and riboflavin), minerals (calcium and phosphorus), starch, and various bioactive compounds. The phytochemicals and pharmacological potential of taro are effective in mitigating various health maladies including neurological disorders, internal hemorrhage, and cancer. Furthermore, taro possessed various functional properties having various commercial aspects. Taro starch has multifarious potential in the food industry. Taro is a novel ingredient being used as an emulsifier, stabilizer, and prebiotic for the development of various products. It is a rich source of mucilage used in the preparation of various products. The results of various studies endorsed that taro has promising prebiotic potential and is linked to the modulation of healthy gut microbiota. The nutritional, therapeutic, biological, pharmacological, and functional properties are in the limelight of the current review. Novelty impact statement Taro and its parts, such as the stem, corm, and leaves, are high in fiber and vital nutrients and offer a wide range of health benefits, including improved blood sugar management, gut health, and cardiovascular health. Taro starch has a wide range of applications in the food industry. It is a unique ingredient that has been used as an emulsifier, stabilizer, and prebiotic in the development of a variety of food products. Various research has found that taro has key bioactive components and can be utilized to develop a variety of functional foods and nutraceuticals.

Taro Roots: An Underexploited Root Crop

“…However, these conditions also increase the risk of microbial growth and enzymatic activities, leading to spoilage and a decline in quality over time [28]. Taro and other edible aroids are challenging to store and transport due to their bulk and vulnerability to physical damage, which allows microbes to invade and cause decay in the interior starchy tissues [4].…”

“…These encompass modified atmosphere packaging, temperature and humidity control, and the use of natural and synthetic preservatives. These approaches aim to extend the taro shelf life by minimizing moisture loss, inhibiting microbial growth, and reducing enzymatic reactions [4]. Refrigeration storage can be employed to preserve the taro and extend its shelf life.…”

“…Taro holds great promise as a food and has the potential to combat malnutrition, given its underutilization thus far [3]. The taro crop has enormous potential as an economical source of dietary energy, starch, fiber, potassium, vitamin C, protein, and other micronutrients [4].…”