OBTENTION AND CHARACTERIZATION OF TARO FLOUR Colocasia esculenta (L.) SCHOTT

Abstract

Taro Colocasia esculenta (L.) Schott i.s a vegetable o f easy culture, adaptable to differents regions and high productivity. Their rhizomes, central and lateral are the main parts destined to human consuption. Due the composition in this rhizomes, the taro, presents nutritive value similar to potato, manioc, sweet potato and yam. Taro rhizomes of the white variety, picked in litoral region of Parana State (Brazil) were selected agreement the diameter and utilized for taro flour production, through a simplified technology. In rhizomes were determined the through a simplified technology. In rhizomes were determined the following characteristics: weight, moisture at 105°C ash at 525°C, proteins (N x 6,25) and starch. It was observed that the weight average o f the lateral rhizomes was approximately nine times inferior to the central rhizomes. The proteins and starch values attained were similar to the wheat flour, although they are different qualitatively.