Rheological and Nutritional Characteristic of Weaning Mush Prepared from Mixed Flours of Taro [Colocasia esculenta (L) Schott], Pigeon Pea (Cajanus cajan) and Malted Maize (Zea mays)

Andre, Gnahe Dago; Kouassi, Kouame; Albarin, Gbogouri Grodji; Brou, Kouakou; Gnakri, D.

doi:10.3923/pjn.2009.1032.1035

Cited by 5 publications

(2 citation statements)

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“…An infantile flour was prepared by combining taro (Colocasia esculenta (L.) Schott) and maize flours, which contain essential fatty acids (such as linoleic acid and oleic acid) and minerals (such as calcium, magnesium, iron, copper, zinc, phosphorous, potassium, chloride, sodium, and manganese) in varying concentrations. The weaning mush prepared from these mixed flours exhibited a high energy density of 119 kcal/100 mL [99]. Temesgen et al [101] designed a pregelatinized taro flour and developed a weaning food, these authors observed that the weaning foods prepared from 25% taro flour provided better nutritional and functional compositions to meet the nutrient density of infant foods.…”

Section: Other Food Productsmentioning

confidence: 99%

Taro Roots: An Underexploited Root Crop

Ferdaus,

Chukwu-Munsen,

Foguel

et al. 2023

Nutrients

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Taro (Colocasia esculenta) is a root crop that remains largely underutilized and undervalued despite its abundance and affordability. In comparison to other root vegetables, such as potatoes, yams, carrots, and cassava, taro stands out as a plentiful and low-cost option. As global hunger increases, particularly in Africa, it becomes essential to address food insecurity by maximizing the potential of existing food resources, including taro, and developing improved food products derived from it. Taro possesses a wealth of carbohydrates, dietary fiber, vitamins, and minerals, thereby making it a valuable nutritional source. Additionally, while not a significant protein source, taro exhibits higher protein content than many other root crops. Consequently, utilizing taro to create food products, such as plant-based milk alternatives, frozen desserts, and yogurt substitutes, could play a crucial role in raising awareness and increasing taro production. Unfortunately, taro has been stigmatized in various cultures, which has led to its neglect as a food crop. Therefore, this review aims to highlight the substantial potential of taro as an economical source of dietary energy by exploring the rich fiber, potassium, vitamin C, protein, and other micronutrient content of taro, and providing a foundation for the formulation of novel food products. Furthermore, this paper assesses the nutritional benefits of taro, its current utilization, and its antinutritional properties. It emphasizes the need for further research to explore the various applications of taro and improve on-farm processing conditions for industrial purposes.

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Section: Other Food Productsmentioning

confidence: 99%

Taro Roots: An Underexploited Root Crop

Ferdaus,

Chukwu-Munsen,

Foguel

et al. 2023

Nutrients

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“…Given the importance of adequate processing of taro rhizomes to promote a safe food as an alternative for consumption, Table 4 shows the flours used for incorporation into different products such as cookies with partial substitution of wheat flour (Alflen, 2014), gluten-free cookies, and bread (Calle et al, 2020;Dilek & Bilgiçli, 2021), fermented preparation, soup formulations (Cankurtaran et al, 2020;Njintang et al, 2007), composite flour for infant porridge (André et al, 2009), noodles (Rosario et al, 1999), and ice cream (Penso et al, 2016).…”

Section: Food Applicationsmentioning

confidence: 99%

Taro [Colocasia esculenta (L.) Schott]: a critical review of its nutritional value and potential for food application

BRANDÃO,

TAGLIAPIETRA,

CLERICI

2023

Food Sci. Technol (Campinas)

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Taro [Colocasia esculenta (L.) Schott] is an important food source worldwide, as it contains several macro- and micronutrients, standing out as a source of polysaccharides such as starch, mucilage, minerals, and bioactive compounds, including flavonoids. However, taro also contains antinutrients, such as oxalates, which impede its consumption in the fresh form. This critical review addresses the main studies on the physicochemical and nutritional composition of the tuber in fresh, cooked, or flour form, in addition to various food applications, aiming to improve the scientific and industrial visibility of this tuber.

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