Functional properties of raw and precooked taro (Colocasia esculenta) flours

Functional properties such as bulk density, water and oil absorption, foam capacity and stability, and viscosity of five raw and precooked taro (Colocasia esculenta) flours were studied. Proximate analyses of the taro flours indicated they were low in fat, protein and ash, but rich in starch and total dietary fibre. Heat processing affected the functional properties of taro flour. the raw taro flours were slightly different from each other for the tests on bulk density, water retention, and viscosity. On the other hand, the cooked flours showed no significant differences for the tests on oil retention, gelation and foaming.