Journal of Food Science and Technology

, Volume 52, Issue 1, pp 27–40

Utilization of taro (Colocasia esculenta): a review


DOI: 10.1007/s13197-013-0933-y

Cite this article as:
Kaushal, P., Kumar, V. & Sharma, H.K. J Food Sci Technol (2015) 52: 27. doi:10.1007/s13197-013-0933-y


Tubers are important sources of carbohydrates as an energy source and are used as staple foods in tropical and subtropical countries. They are generally processed into various forms before consumption. Processing makes them digestible and palatable, extends the shelf life and reduces post-harvest losses. Taro (Colocasia esculenta) is a tropical tuber crop largely produced for its underground corms contain 70–80 % starch and the corms of Colocasia antiquorum contain anthocyanins such as cyanidin-3-glucoside, pelargonidin-3-glucoside and cyanidin-3-chemnoside which were reported to have antioxidative and anti-inflammatory properties. Taro consumption has been affected by the presence of acridity factors, which cause sharp irritation and burning sensation in the throat and mouth on ingestion. Taro is rich in gums (mucilage) and small sizes of starch granules makes it a highly digestible which is used for the preparation of various foods. The present paper deals with reviewing the nutritional, antinutritional and utilization of Taro into the various food products.


Acridity Antinutritional Functional properties Starch Fermented taro 

Copyright information

© Association of Food Scientists & Technologists (India) 2013

Authors and Affiliations

  1. 1.Department of Food Engineering and TechnologySant Longowal Institute of Engineering & TechnologyLongowalIndia
  2. 2.BEFT DepartmentHBTIKanpurIndia

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