Skip to main content
SpringerLink
Log in

Utilization of taro (Colocasia esculenta): a review

Journal of Food Science and Technology Aims and scope Submit manuscript

Cite this article

Abstract

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

References

  • Aboubakar, Njintang YN, Scher J, Mbofung CMF (2008) Physicochemical, thermal properties and micro structure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches. J Food Eng 86:294–305

    CAS  Google Scholar 

  • Aboubakar, Njintang NY, Scher J, Mbofung CMF (2009) Texture, microstructure and physicochemical characteristics of taro as influenced by cooking conditions. J Food Eng 91:373–379

    CAS  Google Scholar 

  • Aboubakar, Njintang YN, Nguimbou RM, Joel S, Mbofung CM (2010) Effect of storage on the physicochemical, functional and rheological properties of taro (Colocasia esculenta) flour and paste. Innov Rom Food Biotechnol 7:37–48

    CAS  Google Scholar 

  • Adebayo AS, Itiola OA (1998) Properties of starches obtained from Colocasia esculenta and Artocarpus communs. J Nat Prod And Med 02:29–33

    CAS  Google Scholar 

  • Agama-Acevedo E, Garcia-Suarez FJ, Gutierrez-Meraz F, Sanchez-Rivera MM, San Martin E, Bello-Pérez LA (2011) Isolation and partial characterization of Mexican taro (Colocasia esculenta L.) starch. Starch-Starke 63:139–146

    CAS  Google Scholar 

  • Agbor-Egbe T, Richard JE (1990) Identification of phenolic compounds in edible aroids. J Agric Food Chem 51:215–221

    CAS  Google Scholar 

  • Akpan E, Umoh IB (2004) Effect of heat and tetracycline treatments on the food quality and acridity factors in cocoyam [Xanthosoma sagittifolium (L.) Schott]. Pak J Nutr 3:240–243

    Google Scholar 

  • Alam F, Hasnain A (2009) Studies on swelling and solubility of modified starch from taro (Colocasia esculenta): effect of pH and temperature. Agric Conspec Sci 74:45–50

    Google Scholar 

  • Al-Muhtaseb AH, Wam MM, Magee TRA (2002) Moisture sorption isotherm characteristics of food products: a review. Food Bioprod Process 80(2):118–128

    CAS  Google Scholar 

  • Ammar MS, Hegazy AE, Bedeir SH (2009) Using of taro flour as partial substitute of wheat flour in bread making. World J Dairy Food Sci 4(2):94–99

    Google Scholar 

  • Amon AS, Yade SR, Bony KPK, Ahipo DE, Lucien KP (2011a) Biochemical characteristics of flours from Ivorian Taro (Colocasia esculenta cv Yatan) corm as affected by boiling time. Adv J Food Sci Technol 3(6):424–435

    CAS  Google Scholar 

  • Amon AS, Soro RY, Assemand EF, Due EA, Kouame LP (2011b) Effect of boiling time on chemical composition and physico-functional properties of flours from taro (Colocasia esculenta cv fouê) corm grown in Côte d’ Ivoire. J Food Sci Technol 48:1–10. doi:10.1007/s13197-011-0578-7

    Google Scholar 

  • Andre GD, Kouassi KAAA (2009) Rheological and nutritional characteristic of weaning mush prepared from mixed flours of taro (Colocasia esculenta (L.) Schott), pigeonpea (Cajanus cajan) and malted maize (Zea mays). Pak J Nutr 8(7):1032–1035

    CAS  Google Scholar 

  • Antonio-Estrada C, Bello-Pérez LA, Martínez-Sánchez CE, Montañez-Soto JL, Jiménez-Hernández J, Vivar-Vera MA (2009) Enzymatic production of maltodextrins from taro (Colocasia esculenta) starch. CyTA J Food 7:233–241

    CAS  Google Scholar 

  • Aprianita A, Purwandari U, Watson B, Vasiljevic T (2009) Physico-chemical properties of flours and starches from selected commercial tubers available in Australia. Int Food Res J 16:507–520

    CAS  Google Scholar 

  • Bernabe AM, Srikaeo K, Schluter M (2011) Resistant starch content, starch digestibility and the fermentation of some tropical starches in vitro. Food Digestion 2:37–42

    Google Scholar 

  • Bradbury JH, Hammer BC (1990) Comparative study of protease inhibitors in tropical root crops and survey of allelochemicals in the edible aroids. J Agric Food Chem 38:1448–1453

    CAS  Google Scholar 

  • Bradbury JH, Holloway WD (1988) Chemistry of tropical root crops: significance for nutrition and agriculture in the pacific. Australian Center for International Agricultural Research, Canberra, p 201

    Google Scholar 

  • Cambie RC, Ferguson LR (2003) Potential functional foods in the traditional Maori diet. Mutat Res Fundam Mol Mech Mugag 523–524:109–117

    Google Scholar 

  • Carpenter JR, Steinke WE (1983) Animal feed. In: Wang J (ed) Taro: a review of Colocasia esculenta and its Potentials. University of Hawaii Press, Honolulu, pp 200–269

    Google Scholar 

  • Cheftel JC, Cheftel H (1977) Introduction a la biochimie et a la technologie des aliments, tome 1. Tec et Doc, Lavoisier, pp 271–280

    Google Scholar 

  • Crabtress J, Baldry J (1982) Technical note: the use of taro products in bread making. J Food Tech 17:771–777

    Google Scholar 

  • Edwards NM, Scanlon MG, Kruger JE, Dexter JE (1996) Oriental noodle dough rheology: relationship to water absorption, formulation, and work input during dough sheeting. Cereal Chem 73:708–711

    CAS  Google Scholar 

  • Ekwu FC, Ugwu FM (2000) Processing and preservation of food crops in reading in general agric. Research and Development Group, Ebonyi State University, Abakaliki, pp 220–235

    Google Scholar 

  • Elevina P, Forrest SS, Emeratriz PD (2005) Characterization of some properties of starches isolated from Xanthosoma sagittifolium (tannia) and Colocasia esculenta (taro). Carbohydr Polym 60:139–145

    Google Scholar 

  • Englberger L, Schierle J, Marks CG, Fitzgerald HM (2003) Micronesian banana, taro and other foods: newly recognised sources of provitamin A and other carotenoids. J Food Compos Anal 16:3–19

    CAS  Google Scholar 

  • Enwere NJ, Hung YC (2000) Effect of cowpea and drying temperature and wet milling on the rheological properties of moin-moin paste and gel. J Tropical Agri Food Environ Ext 1:42–51

    Google Scholar 

  • FAO (1990) Roots, tubers, plantains and bananas in human nutrition. Food and Agriculture Organization UN, Rome

    Google Scholar 

  • Gaosong J, Ramsden L, Corke H (1997) Effect of water soluble non-starch polysaccharides from taro on pasting properties of starch. Starch-Starke 49:259–261

    Google Scholar 

  • Ghan HT, Kao-Jao THC, Nakayama T (1977) Anthocyanin composition of taro. J Food Sci 42:19–21

    Google Scholar 

  • Godoy CV, Tulin EE, Quevedo ES (1992) Physicochemical properties of raw and blanched taro flours. J Food Process Pres 16(4):239–252

    CAS  Google Scholar 

  • Godoy CV, Tulin EE, Quevedo ES (2007) Physicochemical properties of raw and blanched taro flours. J Food Process Pres 16(4):239–252

    Google Scholar 

  • Goering KJ, DeHaas B (1972) New starches. VII. Properties of the small starch granule from Colocasia esculenta. Cereal Chem 49:712–719

    CAS  Google Scholar 

  • Gunaratne A, Corke H (2007) Functional properties of hydroxy propylated, cross linked, and hydroxypropylated cross-linked tuber and root starches. Cereal Chem 84(1):30–37

    CAS  Google Scholar 

  • Gunaratne A, Hoover R (2002) Effect of heat-moisture treatment on physicochemical properties of tuber and root starches. Carbohydr Polym 49:425–437

    CAS  Google Scholar 

  • Hammer BC, Shaw DC, Bradbury JH (1989) Isolation and characterization of trypsin inhibitors from Colocasia esculenta, Alocasia macrorrhiza and Cytosperma chamissonis. Phytochem 28:3019–3026

    CAS  Google Scholar 

  • Higashihara M, Umeki K, Yamamoto T (1975) Isolation and some properties of taro root starch. J Jpn Soc Starch Sci 22:61–65

    Google Scholar 

  • Holloway WD, Argall ME, Jealous WT, Lee JA, Bradbury HJ (1989) Organic acid and calcium in tropical root crops. J Agric Food Chem 37:337–341

    CAS  Google Scholar 

  • Hong GP, Nip WK (1990) Functional properties of precooked taro flour in sorbets. Food Chem 36:261–270

    CAS  Google Scholar 

  • Hsi-Mei L, Shih-Tong J, Cheng-Yi L (1998) ONMR and DSC for studying quality of taro paste as affected by processing and storage. Lebensm-Wiss-U-Technol 31:57–63

    Google Scholar 

  • Huang AS, Tanudjaja LS (1992) Application of anion exchange high performance liquid chromatography in determining oxalate in taro (Colocasia esculenta) corms. J Agric Food Chem 40:2123–2126

    CAS  Google Scholar 

  • Huang AS, Titchenal CA, Meilleur (2000) Nutrient composition of Hawaiian taro corms and breadfruit. J Food Comp Anal 13:859–864

    CAS  Google Scholar 

  • Huang C-C, Lai P, Chen I-H, Liu Y-F, Wang CCR (2010) Effects of mucilage on the thermal and pasting properties of yam, taro and sweet potato starches. Lebensm-Wiss-U-Technol 43:849–855

    CAS  Google Scholar 

  • Ikpeme-Emmanuel CA, Eneji CA, Essiet U (2007) Storage stability and sensory evaluation of taro chips fried in palm oil, palm olein oil, groundnut oil, soybean oil and their blends. Pak J Nutr 6(6):570–575

    Google Scholar 

  • Ikpeme-Emmanuel CA, Okoi J, Osuchukwu NC (2009) Functional, anti-nutritional and sensory acceptability of taro and soybean based weaning food. Afr J Food Sci 3(11):372–377

    CAS  Google Scholar 

  • Ikpeme-Emmanuel CA, Osuchukwu NC, Oshiele L (2010) Functional and sensory properties of wheat (Aestium triticium) and taro flour (Colocasia esculenta) composite bread. Afr J Food Sci 4(5):248–253

    CAS  Google Scholar 

  • Jaffery FA, Hasnain A, Jamil K, Abbas T (2005) Isolation, determination and characterization of taro (Colocasia esculenta) starch. Pak J Sci Indus Res 48(4):292–296

    CAS  Google Scholar 

  • Jane J, Shen L, Lim S, Kasemsuwantt T, Nip WK (1992) Physical and chemical studies of taro starches and flours. Cereal Chem 69:528–535

    CAS  Google Scholar 

  • Jirarat T, Sukruedee A, Persuade P (2006) Chemical and physical properties of flour extracted from taro (Colocasia esculenta) grown in different regions of Thailand. Sci Asia 32:279–284

    Google Scholar 

  • Kaur M, Kaushal P, Sandhu KS (2011) Studies on physicochemical and pasting properties of taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour. J Food Sci Technol 48:1–7. doi:10.1007/s13197-010-0227-6

    Google Scholar 

  • Kaushal P, Sharma HK (2012) Effect of incorporating taro (Colocasia esculenta), rice (Oryza sativa) and pigeonpea (Cajanus cajan) flour blends on noodle properties. Int J Food Prop (In Press)

  • Kaushal P, Kumar Vivek, Sharma HK (2012) Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends. Lebensm.-Wiss. u.-Technol 48:59–68. doi:10.1016/j.lwt.2012.02.028

  • Kerr WL, Ward CDW, McWatters KH, Resurreccion AVA (2000) Effect of milling and particle size on functionality and physicochemical properties of cowpea flour. Cereal Chem 77:213–219

    CAS  Google Scholar 

  • Kinsella JE (1976) Functional properties of proteins in foods. A survey. Crit Rev Food Sci Nutr 7:219–232

    CAS  Google Scholar 

  • Kiran SK, Padmaja G (2003) Inactivation of trypsin inhibitors in sweet potato and taro tubers during processing. Plant Foods Human Nutr 58:153–163

    Google Scholar 

  • Krog N, Olesen SK, Toernaes H, Joensson T (1989) Retrogradation of the starch fraction in wheat bread. Cereal Foods World 34:281–285

    CAS  Google Scholar 

  • Lai HM (2001) Effect of hydrothermal treatment of the physicochemical properties of pregelatinized rice flour. Food Chem 72:455–463

    CAS  Google Scholar 

  • Lai H-M, Jeng S-T, Lii C-Y (1998) O NMR and DSC for studying quality of taro paste as affected by processing and storage. Lebensm-Wiss u-Technol 31:57–63

    CAS  Google Scholar 

  • Lambert M (1982) Taro cultivation in the South Pacific. South Pacific Commission, Noumea, France

    Google Scholar 

  • Lee M, Lin YS, Lin YH, Hsu FL, Hou WC (2003) The mucilage of yam (Dioscorea batatas Decne) tuber exhibited angiotensin converting enzyme inhibitory activities. Bot Bull Acad Sin 44:267–273

    CAS  Google Scholar 

  • Lewu MN, Adebola PO, Afolayan AJ (2010) Effect of cooking on the mineral content and anti-nutritional factors in seven accessions of Colocasia esculenta (L.) Schott growing in South Africa. J Food Compos Anal 23:389–393

    CAS  Google Scholar 

  • Lin H, Huang AS (1993) Chemical composition and some physical properties of a water-soluble gum in taro (Colocasia esculenta). Food Chem 48:403–409

    CAS  Google Scholar 

  • Lindsey KL, Motsel ML, Jager AK (2002) Screening of South African food plants for antioxidant activity. J Food Sci 67:2129–2131

    CAS  Google Scholar 

  • Liu Q, Donner E, Yin Y, Huang RL, Fan MZ (2006) The physicochemical properties and in vitro digestibility of selected cereals, tubers and legumes grown in China. Food Chem 99:470–477

    CAS  Google Scholar 

  • Lu T-J, Chuang C-W, Chang Y-H (2002) Sensory and physicochemical analyses on commercial taro ice products. J Food Drug Anal 10:55–63

    CAS  Google Scholar 

  • Lu TJ, Lin JH, Chen JC, Chang YH (2008) Characteristics of taro (Colocasia esculenta) starches planted in different seasons and their relations to the molecular structure of starch. J Agric Food Chem 56(6):2208–2215

    CAS  Google Scholar 

  • Maga JA (1992) Taro: composition and food uses. Food Res Int 8(3):443–473

    CAS  Google Scholar 

  • Maga JA, Liu MB, Rey T (1993) Taro (Colocasia esculenta) extrusion. Carbohydr Polym 21:177–178

    Google Scholar 

  • Masalkar SD, Keskar BG (1998) Other roots, tubers and rhizomes. In: Salunkhe DK, Kadam SS (eds) Handbook of vegetable science and technology: production, composition, storage and processing. Marcel Dekker, New York, pp 151–155

    Google Scholar 

  • Mbofung CMF, Njintang YN, Aboubakar, Abdou Bouba A, Balaam F (2006) Physicochemical and functional properties of six varieties of taro (Colocasia esculenta L. Schott) flour. J Food Tech 4:135–142

    CAS  Google Scholar 

  • Miles MJ, Morris VJ, Orford PD, Ring SG (1985) The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohyd Res 135:271–281

    CAS  Google Scholar 

  • Minagri (1981) Ministere de l’Agriculture, Cameroun, Annuaire des statistiques agricoles, 1980–1981. Direction des etudes et projets. Ministere de l’ Agriculture, Yaoundé, p 24

    Google Scholar 

  • Minagri (1999) Ministere de l’Agriculture, Cameroun, Annuaire des statistiques agricoles, 1998–1999. Direction des etudes et projets. Ministere de l’Agriculture, Yaoundé

    Google Scholar 

  • Miranda JR, Ruiz Lopez II, Herman-Lara E, Martinez-Sanchez CE, Delgado-Licon E, Vivar-Vera MA (2011) Development of extruded snacks using taro (Colocasia esculenta) and nixtamlized maize (Zea mays) flour blends. LWT Food Sci Technol 44:673–680

    Google Scholar 

  • Miskelly DM (1993) Noodles: a new look at an old food. Aust J Chem 45:496–500

    Google Scholar 

  • Moorthy SN (2002) Physicochemical and functional properties of tropical tuber starches: a review. Starch-Starke 54:559–592

    CAS  Google Scholar 

  • Moorthy SN, Thankamma Pillai PK, Unnikrishnan M (1992) Variability in starch extracted from taro. Carbohydr Polym 20:169–173

    Google Scholar 

  • Moy JH, Nip WK (1983) In: Wang JK (ed) Processed food: a review of Colocasia esculenta and its potentials. University of Hawaii Press, Honolulu

    Google Scholar 

  • Muller WS, Allen AL, Sikes A, Racicot K, Senecal A (2005) Development of fermented taro as a food preservative ingredient in Intermediate Moisture Products. Technical Report NATICK/TR-06/2005 (PDF Url: ADA439715, US Army Research, Development and Engineering Command Natick Soldier Center, Natick, Massachusetts)

  • Nand Ashveen V, Charan Randhir P, David R, Khurma Jagjit R (2008) Isolation and properties of starch from some local cultivars of cassava and taro in Fiji. South Pac J Nat Sci 26:45–48

    Google Scholar 

  • Nip WK (1997) In: Smith DS, Cash JN, Nip WK, Hui YH (eds) Taro: processing vegetable and technology. Technomic Publishing, Pennsylvania, pp 355–387

    Google Scholar 

  • Nip WK, Whitaker CS, Vargo D (1994) Application of taro flour in cookie formulations. Int J Food Sci Tech 29(4):463–468

    CAS  Google Scholar 

  • Njintang YN, Mbofung CMF (2003) Kinetics of starch gelatinization and mass transfer during cooking of taro (Colocasia esculenta L. Schott) slices. Starch-Starke 55:170–176

    CAS  Google Scholar 

  • Njintang YN, Mbofung CMF (2006) Effect of precooking time and drying temperature on the physico-chemical characteristics and in vitro carbohydrate digestibility of taro flour. Lebensm-Wiss-U-Technol 39:684–691

    CAS  Google Scholar 

  • Njintang NY, Mbofung CM, Waldron KW (2001) In vitro protein digestibility and physicochemical properties of dry red bean flour (Phaseolus vulgaris) flour. Effect of processing and incorporation of soybean and cowpea flour. J Agric Food Chem 49:2465–2471

    CAS  Google Scholar 

  • Njintang YN, Parker ML, Moates GK, Mbofung CMF, Smith AC, Waldron KW (2006) Rheology and microstructure of achu, food based on taro (Colocasia esculenta L. Schott) as affected by the method of preparation. J Sci Food Agric 86:902–907

    CAS  Google Scholar 

  • Njintang NY, Mbofung CMF, Kesteloot R (2007a) Multivariate analysis of the effect of drying method and particle size of flour on the instrumental texture characteristics of Paste made from two varieties of taro (Colocasia esculenta L. Schott) flour. J Food Eng 81:250–256

    Google Scholar 

  • Njintang YN, Mbofung CMF, Moates KG, Parker LM, Fauld CB, Smith AC (2007b) Functional properties of five varieties of taro flour and relationship to creep recovery and sensory characteristics of achu (taro based paste). J Food Eng 82:114–120

    Google Scholar 

  • Njintang YN, Abdou Bouba A, Mbofung CMF, Bennett RN, Aboubakar, Parker ML (2007c) Biochemical characteristics of taro (Colocasia esculenta L. Schott) as determinant factors of the extent of browning during achu preparation. Am J Food Tech 2:60–70

    CAS  Google Scholar 

  • Njintang NY, Parker ML, Moates GK, Faulds CB, Smith AC, Waldron KW, Mbofung CMF, Scher J (2008) Microstructure and creep recovery characteristics of achu (a taro based paste) made from freeze dried taro chips as affected by moisture content and variety. J Food Eng 87:172–180

    Google Scholar 

  • Njintang NY, Boudjeko T, Tatsadjieu LN, Nguema OE, Scher J, Mbofung CMF (2011) Compositional, spectroscopic and rheological analysis of mucilage isolated from taro (Colocasia esculenta L Schott) corms. J Food Sci Technol 48:1–8. doi:10.1007/s13197-011-0580-0

    Google Scholar 

  • Noonan SC, Savage GP (1999) Oxalate content of food and its effect on human. Asia Pac J Clin Nutr 8:64–74

    CAS  Google Scholar 

  • Nurtama B, Lin J (2010) Moisture sorption isotherm characteristics of taro flour. World J Dairy Food Sci 5(1):01–06

    Google Scholar 

  • Nwana IE, Onochie BE (1979) The technical and social problem of taro processing and storage in Nigeria. In: Plucknett DL (ed) Small scale processing and storage of tropical root crops west view of Agriculture series, Boulder Colorado, pp 100–109

  • Oke MO, Bolarinwa IF (2012) Effect of fermentation on physicochemical properties and oxalate content of cocoyam (Colocasia esculenta) flour. ISRN Agronomy. doi:10.5402/2012/978709

  • Onwueme IC (1994) Tropical root and tuber crops—production, perspectives and future prospects. FAO plant production & protection paper 126. FAO, Rome, 228

    Google Scholar 

  • Onwueme I (1999) Taro cultivation in Asia and the Pacific. Food and Agriculture Organization of the United Nations, Regional Office for Asia and the Pacific, Bangkok, Thailand

  • Onwulata CI, Konstance RP (2002) Viscous properties of taro flour extruded with whey proteins to simulate weaning foods. J Food Process Pres 26:179–194

    Google Scholar 

  • Osuntokun BO (1980) A degenerative neuropathy with blindness and chronic cyanide intoxication of dietary origin: the evidence in the Nigerians. In: Smith RL, Bababunmi EA (eds) Toxicology in the tropic. Taylor & Francis Ltd, London, pp 16–52

    Google Scholar 

  • Peng L, Bradbury JH, Hammer BC, Shaw DC (1993) Comparison of amino acid sequences of trypsin inhibitors from taro (Colocasia esculenta), giant taro (Alocasia macrorrhiza) and giant swamp taro (Cytosperma chamissonis). Biochem Mol Biol Int 31(1):73–81

    CAS  Google Scholar 

  • Perez E, Schultzb FS, Pacheco de Delahaye E (2005) Characterization of some properties of starches isolated from Xanthosoma sagittifolium (tannia) and Colocasia esculenta (taro). Carbohydr Polym 60:139–145

    CAS  Google Scholar 

  • Pérez E, Gutiérrez M, De Delahaye EP, Tovar J, Lares M (2007) Production and characterization of Xanthosoma sagittifolium and Colocasia esculenta Flours. J Food Sci 72:S367–S372

    Google Scholar 

  • Rekha MR, Padmaja G (2002) Alpha amylase inhibitor changes during processing of sweet potato and taro tubers. Plant Foods Human Nutr 52:285–294

    Google Scholar 

  • Rosarlo MD, Vinas A, Lorenz K (1999) Pasta products containing taro (Colocasia esculenta) and chaya (Cnidoscolus Chavamansa). J Food Process Pres 23(1):1–20

    Google Scholar 

  • Sajeev MS, Manikantan MR, Kingsly ARP, Moorthy SN, Sreekumar J (2004) Texture analysis of taro (Colocasia esculenta L. Schott) cormels during storage and cooking. J Food Sci 69:315–321

    Google Scholar 

  • Sakai WS (1983) Aroid root crops. In: Chan HT (ed) Handbook of trop. Marcel Dekker, New York, p 29

    Google Scholar 

  • Salwa M, Fetoh AE, Hanan, Al-Sayad MA, Nabih NMN (2010) Physicochemical properties of starch extracted from different sources and their application in pudding and white sauces. World J Dairy Food Sci 5(2):173–182

  • Sanful RE (2011) Organoleptic and nutritional analysis of taro and wheat flour composite bread. World J Dairy Food Sci 6(2):175–179

    Google Scholar 

  • Soudy ID, Delatour P, Grancher D (2010) Effects of traditional soaking on the nutritional profile of taro flour (Colocasia esculenta L. Schott) produced in Chad. Revue de Med Vet 161:37–42

    CAS  Google Scholar 

  • Srikaeo K, Mingyai S, Sopade PA (2011) Physicochemical properties, resistant starch content and enzymatic digestibility of unripe banana, edible canna, taro flours and their rice noodle products. Int J Food Sci Technol 46:2111–2117. doi:10.1111/j.1365-2621.2011.02724.x

    CAS  Google Scholar 

  • Sugimoto Y, Nishihara K, Fuwa H (1986) Some properties of taro (Ishikawa-wase and Takenokoimo) and yam (Iseimo and Nagaimo) starch. J Jpn Soc Starch Sci 33:169–176

    CAS  Google Scholar 

  • Sumathi S, Pattabiraman TN (1979) Natural plant enzyme inhibitors VI. Studies on trypsin inhibitors of Colocasia antiquorum tubers. Biochim Biophys Acta 566:115–127

    CAS  Google Scholar 

  • Tagodoe A, Nip WK (1994) Functional properties of raw and precooked taro (Colocasia esculenta) flours. Int J Food Sci Technol 29:457–462

    CAS  Google Scholar 

  • Tattiyakul J, Asavasaksakul S, Pradipasena P (2005) Chemical and physical properties of flour extracted from Taro Colocasia esculenta (L.) Schott grown in different regions of Thailand. Sci Asia 32:279–284

    Google Scholar 

  • Tattiyakul J, Pradipasena P, Asavasaksakul S (2007) Taro Colocasia esculenta (L.) Schott amylopectin structure and its effect on starch functional properties. Starch-Starke 59:342–347

    CAS  Google Scholar 

  • Waheed A, Rasool G, Asghar A (2010) Effect of interesterified palm and oil blends on cookie quality. Agric Biol J N Am 1(3):402–406

    CAS  Google Scholar 

  • Wanasundera JPD, Ravindran G (1994) Nutritional assessment of yam (Dioscora altata) tubers. Plant Foods Hum Nutr 46:33–39

    CAS  Google Scholar 

  • Whitney EN, Rolfes SR (1999) Understanding nutrition, 8th edn. Wadsworth Publishing Company, Belmont

    Google Scholar 

  • Wills RBH, Lim JSK, Greenfield H, Bayliss Smith T (1983) Nutrient composition of taro (Colocasia esculenta) cultivars from Papua New Guinea Highlands. J Sci Food Agric 34:1137–1142

    CAS  Google Scholar 

  • Zavareze ER, Dias ARG (2011) Impact of heat-moisture treatment and annealing in starches: a review. Carbohydr Polym 83:317–328

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, Longowal, 148106, Distt. Sangrur, Punjab, India

    Pragati Kaushal & H. K. Sharma

  2. BEFT Department, HBTI, Kanpur, 208002, U.P., India

    Vivek Kumar

Authors
  1. Pragati Kaushal
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Vivek Kumar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. H. K. Sharma
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Pragati Kaushal.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Kaushal, P., Kumar, V. & Sharma, H.K. Utilization of taro (Colocasia esculenta): a review. J Food Sci Technol 52, 27–40 (2015). https://doi.org/10.1007/s13197-013-0933-y

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-013-0933-y

Keywords

search

Navigation