What question did this study set out to answer?

This research aims to assess how drying, blanching, and fermentation affect the physicochemical properties of taro flour.

January 18, 2026Open Access

Effect of drying, blanching, and fermentation on the physicochemical properties of local taro flour for functional food applications

View Full Paper

Ask AI

Bookmark

This research aims to assess how drying, blanching, and fermentation affect the physicochemical properties of taro flour.
Three postharvest treatments (direct drying, blanching before drying, natural fermentation followed by drying) were applied.
Physicochemical characteristics of the taro flour were analyzed, including yield, bulk density, and moisture content.
Statistical analysis was performed to determine the significance of treatment effects.
Direct drying produced the highest flour yield at 21.91%.
Blanching resulted in the highest bulk density at 0.94 g/mL and increased protein and ash content.
Fermentation yielded flour with the highest lightness and carbohydrate content, with L* value of 91.35 and 90.64% carbohydrates.

No takes yet. Share an insight, caveat, or question.

Study evaluates the impact of postharvest treatments on taro flour characteristics, indicating viable food applications.

Rindiani et al. (2026) studied this question.

View Full Paper

Ask AI

Bookmark