scholarly journals The effect of different processes of flour making on the proximate composition of taro (Colocasia esculenta (l.) flour and taro flour cookies

2021 ◽  
Vol 700 (1) ◽  
pp. 012065
Author(s):  
O Paramita ◽  
S Fathonah ◽  
Rosidah ◽  
T Agustina ◽  
M Larasati
Keyword(s):  
Proximate Composition ◽  
Colocasia Esculenta ◽  
Taro Flour

scholarly journals KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK MIE MOSAF (MODIFIED SATOIMO FLOUR) (Colocasia esculenta)

2015 ◽  
Vol 2 (1) ◽  
Author(s):  
Eliantosi ◽  
Darius
Keyword(s):  
Hyaluronic Acid ◽  
Wheat Flour ◽  
Consumer Preferences ◽  
Colocasia Esculenta ◽  
Fiber Content ◽  
The Body ◽  
Tolerance Level ◽  
Physical Chemical ◽  
Taro Flour ◽  
The Many

Satoimo rich in Hyaluronic Acid ( HA ) , a substance produced naturally in the body and produce natural collagen . Taro flour relatively smooth and easy to digest useful for the preparation of pastries , cakes , breads and noodles . Noodle is one of the many products that are favored by all the community . Has conducted research aimed to analyze the characteristics of the physical, chemical and organoleptic noodles mosaf ( Colocasia esculenta ) . The treatment is done in this study is a comparison of wheat flour : flour mosaf with variations 450 g : 50 g ; 400 g : 100 g ; 350 g : 150 g ; 300 g : 200 g ; and 250 g : 250 g . The analysis in this study includes the analysis of the fiber content , elasticity and organoleptic ( color, taste, texture dam ) mosaf wet noodle . The results showed that the higher concentration mosaf flour is added , then the noodles fiber content becomes higher but getting lower elasticity , whereas the level of consumer preferences of the parameters of color, flavor and texture of getting down , the tolerance level of the composition of wheat flour : 400 g flour mosaf : 100 g .Keywords : noodles , satoimo , mosaf 

Effects of taro (Colocasia esculenta L. Schott) drying on the properties of taro flour and taro flour products

2021 ◽  
Vol 27 (3) ◽  
pp. 369-379
Author(s):  
Mai Deguchi ◽  
Seiko Ito ◽  
Reiko Motohashi ◽  
Eiko Arai
Keyword(s):  
Colocasia Esculenta ◽  
Taro Flour

scholarly journals ANALISA SIFAT FISIK DAN KANDUNGAN NUTRISI TEPUNG TALAS (Colocasia esculenta L.) PADA SUHU PENGERINGAN YANG BERBEDA

AGROINTEK ◽  
2020 ◽  
Vol 14 (1) ◽  
pp. 36-44
Author(s):  
La Choviya Hawa ◽  
Laras Putri Wigati ◽  
Dina Wahyu Indriani
Keyword(s):  
Water Content ◽  
Storage Time ◽  
Colocasia Esculenta ◽  
Crude Fiber ◽  
Physical Parameters ◽  
Drying Process ◽  
Internal Factors ◽  
Taro Flour ◽  
Parameter Values ◽  
Level Reduction

Taro flour is one of dried products of taro (Colocasia esculenta L.). The characteristics of taro flour that low water content has an important role in determining the storage time. The presence of water in materials is influenced by internal factors of material, processing, moisture of storage and packaging materials. The water level reduction technique commonly used is by drying process, one of them is by using a tray dryer machine. The aim of the study was to analyze the physical properties, and nutritional content of taro flour produced from drying taro chips using a tray dryer machine at a drying temperature of 50°C, 60°C and 70°C with drying times 5, 6, and 7 hours. The physical parameters observed were water content, density and color, the nutritional parameters observed were protein, fat, ash, carbohydrates and crude fiber. The results of study showed that the water content ranged from 6.14 - 8.34%, density ranged from 0.45 - 0.57 kg/m3 and the lightness parameter values ranged from 69.9 - 72.0, with redness values between 12.2 - 12.8 and yellowness values between 11.5 - 13.1. The highest values of protein, fat and carbohydrate were 8.34%, 0.38% and 86.94%. The highest ash and crude fiber values were 3.84% and 2.99%.

scholarly journals Obtention of Taro Flour (Colocasia esculenta L.) and Its Potential in Bread Making

2021 ◽  
Vol 5 (3) ◽  
pp. 393-398
Author(s):  
Armindo Paixão ◽  
João Cardoso ◽  
André Loução ◽  
Deolinda Embaló ◽  
Clenice Costa ◽  
...  
Keyword(s):  
Colocasia Esculenta ◽  
Bread Making ◽  
Taro Flour

Percentage preference/proximate composition of some plants species used as livestock feed in Idemili South, Anambra State

2020 ◽  
Vol 34 (1) ◽  
pp. 71-78
Author(s):  
C.H. Adawai ◽  
C.G. Ukpaka ◽  
B.C. Chinyere
Keyword(s):  
Plant Species ◽  
Proximate Composition ◽  
Manihot Esculenta ◽  
Colocasia Esculenta ◽  
Persea Americana ◽  
Pennisetum Purpureum ◽  
Crude Fibre ◽  
Anambra State ◽  
Livestock Feed ◽  
Tridax Procumbens

The study assessed percentage preference and proximate composition of some selected plant species in Idemili South Area of Anambra State. Plants were identified and collected for herbarium preparation. A total of 23 different species belonging to 16 families were identified. These consisted of 11 trees, 4 shrubs, 3 herbs and 3 grasses. These plants were harvested, processed and stored separately. A 25 gm portion of each plant was measured and administered to 3 matured goats per day. The feeding trial lasted for 23 days. The frequency and rate of consumption of each plant was determined using a stop watch. The results showed that Manihot esculenta representing 73.3 % was highly preferred plant by all the animals while Colocasia esculenta having 18.7 % was moderately preferred. Proximate composition of the fodder was determined using standard method and results revealed that protein content ranged from 5.85% in Tridax procumbens and 23.86% in Desmodium scorpiurus. Lipid content ranged between 1.31 % and 8.37 % for Carica papaya and Manihot esculenta respectively while crude fibre content ranged from 8.09 to 33.01% in Tridax procumbens and Pennisetum purpureum respectively. The highest ash content (11.28 %) was recorded in Colocasia esculenta while the least level (2.17 %) in Tridax procumbens. Also, moisture content was observed to be highest in Manihot esculenta (10.29 %) and least in Dialium guineensis, while carbohydrate contents ranged between 13.41 % and 67.82 % for Persea americana and Tridax procumbens respectively. It could be concluded that plant species under this study were found to be rich in essential nutrients but Vernonia amygdalina, Amaranthus spinosus, Manihot esculenta, Ficus elasticoides and Milicia excelsa were most preferred plant species by experimental animals. Keywords: Plant species, goat, livestock feed, proximate composition, Idemili South Area

scholarly journals Optimization and characterization of an extruded snack based on taro flour (Colocasia esculenta L.) enriched with mango pulp (Mangifera indica L.)

2018 ◽  
Vol 55 (10) ◽  
pp. 4244-4255 ◽  
Author(s):  
C. A. Pensamiento-Niño ◽  
C. A. Gómez-Aldapa ◽  
B. Hernández-Santos ◽  
J. M. Juárez-Barrientos ◽  
E. Herman-Lara ◽  
...  
Keyword(s):  
Mangifera Indica ◽  
Colocasia Esculenta ◽  
Taro Flour ◽  
Mango Pulp

scholarly journals Influence of Plantain and Sprouted Soybean Pastes on the Nutrient and Proximate Composition of Two Species of Cocoyam Puddings as a Complementary Food

2019 ◽  
Vol 5 ◽  
pp. 24-37
Author(s):  
Innocent N. Okwunodulu ◽  
Daniel M. Uluocha ◽  
Felicia U. Okwunodulu
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Moisture Content ◽  
Proximate Composition ◽  
Colocasia Esculenta ◽  
Complementary Food ◽  
Crude Fiber ◽  
Xanthosoma Sagittifolium

The authors evaluated the nutrients and proximate composition of the puddings prepared from ede-ocha (Xanthosoma sagittifolium) and ede-cocoindia (Colocasia esculenta) pastes. Each paste was separately blended with firm ripe plantain, sprouted soybean pastes in the ratio of 100% cocoyam, 90% cocoyam:10% soybean, 25% cocoyam:65% plantain:10%soybean, and 45% cocoyam: 45% plantain 10% soybean and mixed with equal quantities of seasonings. The formulated blends were wrapped in plantain leaves and boiled for 30 minutes. Samples from ede-ocha were marked 101 to 104 and ede-cocoindia from 105 to 108. Values obained showed that pudding from ede-ocha had a higher moisture content (56.25%), protein (4.47%), fat (1.84%), ash (2.57%), crude fiber (2.46%), iron (0.58mg), and calcium (5.12mg) than ede-cocoondia. which had 5.52%, 4.29%, 1.49%, 2.45%, 2.11%, 0.36% and 5.01% respectively. Also, ede-cocoindia had higher carbohydrate {39.28%}, vitamin A precursor {62.90μg}, vitamin C (33.05mg) and zinc (0.35mg) than ede-ocha which had 35.46%, 60.80 μg, 20.50 mg, and 0.32mg respectively. The ede-ocha therefore made a better nutritious pudding than ede-cocoindia.

Sign in / Sign up

Export Citation Format

Share Document