Nutritional value, phytochemical components and acceptability of taro [Colocasia esculenta (L.) Schott] powder and its selected processed foods
2012
Alcantara, R.M.
The nutritional value, phytochemical components and antinutrient contents of taro corm and its products were studied. Sensory characteristics and acceptability of taro powder and taro-based noodles and cookies were determined. Processing taro corm significantly affected its proximate composition, mineral content, phytochemical components and antinutrient (oxalate and phytate) contents. There was a significant reduction (p less than 0.05) in the proximate composition, mineral content, phytochemical and components and antinutrient contents when taro corms were made into powder and were further decreased when processed into taro noodles and cookies. Exposure to high temperature during processing could have greatly affected the reduction in nutrient and phytochemical as well as antinutrient contents. Taro noodles and taro cookies were both moderately liked for their color, aroma, texture and flavor and were generally acceptable. Based on their nutrient contribution to the recommended energy and nutrient intake for Filipinos (% RENI), taro powder is a source of energy, zinc and iron while the taro powder used in noodles is a source of energy, zinc and iron and in cookies, as source of energy and iron.
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