Health & Environmental Research Online (HERO)


Print Feedback Export to File
3222455 
Journal Article 
Utilization of taro (Colocasia esculenta): a review 
Kaushal, P; Kumar, V; Sharma, HK 
2015 
Yes 
Journal of Food Science and Technology
ISSN: 0022-1155 
52 
1 
27-40 
WOS:000347523800002 
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