Storage Stability and Sensory Evaluation of Taro Chips 
 Fried in Palm Oil, Palm Olein Oil, Groundnut Oil, Soybean Oil and Their 
 Blends

Emmanuel-Ikpeme, CA; Eneji, C. A.; Essiet, U.

doi:10.3923/pjn.2007.570.575

Cited by 21 publications

(6 citation statements)

References 3 publications

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“…There was a significant difference (P<0.05) in Phytet content of composite breads due to various taro varieties (Table 4) [21][22][23][24][25][26][27]. The highest Phytet content was recorded in the danu variety (6654.11 mg/kg) followed by local variety (5955.78 mg/kg) and the least was control sample (4007.33 mg/kg).…”

Section: Phytet Analysismentioning

confidence: 99%

“…There was an interaction effect between blending ratios and taro varieties for Phytet content of composite bread samples (Table 4). The highest Phytet content was recorded for local variety with 30g taro flour (7745.33 mg/kg) followed by Danu variety with 30g taro flour (7575.67 mg/kg) and the least was recorded for local variety with 10g taro flour (3749 mg/kg) [27][28][29][30].…”

Section: Phytet Analysismentioning

confidence: 99%

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Effects of Taro Varieties and Blending Ratios on Proximate Compositions and Anti-Nutritional Factors of Taro (Colocasia esculenta) –Wheat (Aestium triticium) Composite Bread

Mariam

2018

CTBEB

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Although taro is widely grown in Ethiopia, it is one of the underutilized crops which is a good source of carbohydrate and minerals. This experiment was conducted to explore the effects of taro varieties and blending ratios on proximate compositions, anti-nutritional factors and sensory qualities of taro-wheat composite bread. Three levels of taro verities (Danu N o 34, Kiak N o 33 and local), three levels of blending ratios (10g, 20g and 30g of taro in 100 g of control wheat flour were used and the treatments were factorial arranged in complete randomized design with three replications. Blending with Danu N o 34, Kiak N o 33 and local varieties had reduced moisture content to 4.42%, 3.85% and 3.78% respectively as compared to the moisture content (5.2%) in the control (100% wheat bread). Similarly, protein content dropped to 31.1%, 27.87%, 30.28% from 36.79%,crude fat content, 5.05%, 5.31% and 4.34% from 5.4% and energy 407.54 kcal/100g, 410.07 kcal/100g, and 405.73 kcal/100g, from 421.63 kcal/100g, increased iron content 69.01mg/kg/, 87, 98mg/kg and 97.92mg/kg from 52.40mg/kg, crude fiber content increased to 3.48%, 2.32% and 3.31% from 2.67% and utilizable carbohydrate content increased to 62.59%, 63.74% and 62.73% from 52.30%.There was a significant difference in oxalate content due to blending ratios and as the blending ratio increases the oxalate content also increased. The Phytet content in this study was higher than the values of taro (85.47 mg/100 g) reported by Alcantara et al. [1], the values of raw Anchote (20.65 mg/100 g) reported by Habtamu [2], the values of taro ((115.43mg/100g) reported by Adane et al. [3], far below FAO. It could be concluded that the substitution of taro flour with wheat flour in bread making with substitution level up to 20g did not adversely affect the quality properties of the bread and produce bread comparable to that produced from wheat flour. Further studies are required to investigate the impacts on taro flour storage period.

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Section: Phytet Analysismentioning

confidence: 99%

Section: Phytet Analysismentioning

confidence: 99%

Effects of Taro Varieties and Blending Ratios on Proximate Compositions and Anti-Nutritional Factors of Taro (Colocasia esculenta) –Wheat (Aestium triticium) Composite Bread

Mariam

2018

CTBEB

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“…Simsek and Nehir El [34] conducted a study where they successfully produced resistant starch from natural taro, demonstrating its potential to reduce the glycemic index and bile acid-binding capacity compared to natural taro starch. Additionally, Emmanuel-Ikpeme [35] suggested that taro starch was associated with other health benefits, such as in patients with an ulcer, pancreatic disease, chronic liver problems, and gall bladder diseases.…”

Section: Carbohydratesmentioning

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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“…It is also known to blend sesame and palm oil to get better quality and health-friendly potato chips due to their better frying quality (Abdulkarim, et al, 2010;. The study showed that even after five weeks of storage, the least flavor change and stability were observed when taro chips were fried in an oil blend of groundnut and palm oil (Emmanuel-Ikpeme, et al, 2007).…”

Section: 3mentioning

confidence: 99%

Significance of PUFA and blending impact on physiochemical and nutritional properties of edible oil: A review

Ali¹,

Li²

2021

Journal Advances of Nutrition Science and Technology

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Oil blending can be regarded as a modern way of natural enhancement. This technique brings out excellent results in the modification of positive traits. The object of the present review article is to illustrate the importance of balanced dietary polyunsaturated fatty acids (PUFA). The ideal dietary ratios of omega-6 to omega-3 essential fatty acids emphasize naturally modifying the edible oils through blending. In this natural modification, no chemical or practically complex procedures were adopted, i.e., Hydrogenation, interesterification, and fractionation. Careful oil blending can also provide the exact or nearly the same ratios of PUFA as recommended by Global health-related organizations. This review article will discuss the possible issues related to the quality of edible oils, which directly influence health, storage, and cooking attributes. It will also highlight their natural solutions by blending with many different oil mixtures linked to the superior chemical, physical, and nutritional functions of PUFA, mainly omega-3 and omega-6. Moreover, the discussion highlights blending outcomes and provides details about the mechanism, global intake recommendations, and the importance of this innovative technique in achieving milestones in the future of food technology.

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Storage Stability and Sensory Evaluation of Taro Chips Fried in Palm Oil, Palm Olein Oil, Groundnut Oil, Soybean Oil and Their Blends

Cited by 21 publications

References 3 publications

Effects of Taro Varieties and Blending Ratios on Proximate Compositions and Anti-Nutritional Factors of Taro (Colocasia esculenta) –Wheat (Aestium triticium) Composite Bread

Effects of Taro Varieties and Blending Ratios on Proximate Compositions and Anti-Nutritional Factors of Taro (Colocasia esculenta) –Wheat (Aestium triticium) Composite Bread

Taro Roots: An Underexploited Root Crop

Significance of PUFA and blending impact on physiochemical and nutritional properties of edible oil: A review

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