Taro flour

Taro is the most important edible member of the aroid family and is widely cultivated in tropical regions. The taro corms are potentially useful course of starch for the food industry.

However, the rheology and texture of taro starch and taro derived products are subject to modification due to the presence of non-starch polysaccharides.

Taro flours had lower protein, fat and starch contents and higher sugar and fiber contents that wheat flour.

Water and fat absorption capacities of raw and blanched taro flours were higher, where the foam capacity, foam stability, whippability and nitrogen solubility were generally inferior compared to wheat flour.
Taro flour