Abstract

The effects of cooking medium, cooking time, and drying conditions on the physicochemical, functional, pasting, and anti-nutritional properties of taro flour were studied. Physicochemical and functional characteristics indicated that flour from taro slices cooked in water had higher L*, WAI, and OAC, and intermediate WSI, a*, and b* values. Acidic cooking treatment significantly decreased the oxalate and phytate content of taro flour. Microwave power levels negatively affected the emulsifying and foaming power of the flour. Cooking time had a positive significant effect on WAC and a negative effect on OAC, emulsion, and foaming capacity of the flour (p < 0.05). The score plot of PCA showed that flours from lemon-cooked taro slices had a large negative score, while steam-cooked slices' flours had a large positive score in PC1, and water-cooked slices' flours lie near the center axis of the score plot. The flours from water and steam-cooked taro slices showed higher values of physicochemical and functional properties, whereas flours from lemon-cooked taro slices were higher in L* value of color and pasting properties. Oxalate and phytate content were low in the flours from lemon solution-cooked taro slices.

Key words: Taro flour, cooking conditions, microwave drying, functional, anti-nutritional properties.