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

Taro flour (from Colocasia esculenta) is a locally available ingredient rich in carbohydrates and bioactive components, making it a promising raw material for functional food development. However, its wider utilization is limited by several unfavorable physicochemical attributes of fresh corms, such as high moisture content, susceptibility to enzymatic browning, and variable texture. Therefore, improving the properties of taro flour through appropriate postharvest treatments is essential to enhance its functionality and suitability for food processing.This study evaluated the effects of three postharvest treatments—direct drying (P1), blanching before drying (P2), and natural fermentation followed by drying (P3)—on the chemical and physical characteristics of taro flour. The analyzed parameters included flour yield, bulk density, moisture, ash, fat, protein, carbohydrate content, and color attributes based on the CIE Lab* system.The treatments significantly influenced most characteristics (p < 0.05). Direct drying (P1) produced the highest flour yield (21.91%), while fermentation (P3) resulted in the lowest (18.37%). Blanching (P2) generated the highest bulk density (0.94 g/mL) and yielded taro flour with higher protein (3.26%) and ash content (2.85%). In contrast, fermentation produced taro flour with the highest lightness (L* = 91.35) and the greatest carbohydrate content (90.64%).Overall, blanching improved the nutritional and physical robustness of taro flour, whereas fermentation produced a lighter-colored taro flour with a higher carbohydrate fraction. These findings demonstrate that selecting appropriate postharvest treatments can optimize taro flour functionality for targeted food applications, supporting the development of value-added functional food products based on local resources.