ABSTRACT

 The present study investigated the effect of different processing methods on the functional properties of taro (Colocasia esculenta) flour. Different processing used includes; sun drying, oven drying, boiling, soaking and fermentation method. Flour was obtained from taro through peeling, washing, slicing, drying, milling and sieving. The flour obtained was evaluated for functional properties, proximate composition, mineral concentration, anti-nutrient composition, and there was significant difference between the samples. The flour sample has functional properties ranging from 1.6 to 2.86 ml/g water absorption capacity, 1.05 to 1.45 ml/g oil absorption capacity, 0.82 g/ml to 1.37 g/ml bulk density, 1.90 to 2.45 ml/ml swelling index, 0.37 min/sec to 1. IO min/sec wettability capacity. The taro flour sample had 8.25% to 10.28% moisture content, 5.51% to 7.01% crude protein, 2.03% to 3.34% crude fibre, 0.42% to 0.92% fat, 3.05% to 4.95% ash, 75.72% to 79.18% carbohydrate, 336.34 Kcal to 347.04 Kcal energy value. The mineral concentration were 9.92 mg/ I 00g to 12.64 mg/1 00g Sodium,2.03 mg/I00g to 5.58 mg/l00g lron,1.93 mg/lO0g to 10.64 mg/l00g Zinc,0.22 mg/l00g to 0.58 mg/lO0g Copper,15.11 mg/l00g to 37.78 mg/I00g Calcium,5.36 mg/l00g to 7.55 mg/100g Magnesium,12.88 mg/l00g to 13.83 mg/l00g Potassium,3.58 mg/l00g to13.45 mg/IO0g Phosphorus. Anti-nutrient composition ranged from 10.95 mg/lO0g to 27.35 mg/lO0g tannin, 0.16 mg/100g to 0.51 mg/l00g alkaloid, 8.78 mg/I00g to 52.96 mg/l00g phytate, 60.81 mg/lO0g to 130.22 mg/lO0g oxalate, and 0.35 mg/IO0g to 0.83 mg/1 00g phenol. The result of this study showed that different processing methods have effect on the physicochemical properties of taro (Colocasia esculenta) flour. The utilization of taro are mainly limited to direct consumption as whole boiled or pounded tuber only, thus making it an underutilized crop. In this study an effort has been made to reduce the itching caused by anti-nutrient and other substance .