Functional properties of composite flours produced with Ivorian taro (Colocasia esculenta L. Cv Fouê) corms flour and wheat (Triticum aestivum L.) flour
1 Laboratory of Biochemistry, Microbiology and Valorization of Agro-Resources (LBMVA), Institute of Agropastoral Management, Peleforo Gon Coulibaly University (UPGC), Korhogo, BP 1328 Korhogo, Côte d’Ivoire.
2 Laboratory of Biocatalysis and Bioprocesses, Nangui Abrogoua University (UNA), Abidjan, 02 BP 801 Abidjan 02, Côte d’Ivoire.
3 Laboratory of Biochemistry-Genetics, Peleforo Gon Coulibaly University (UPGC), Korhogo, BP 1328 Korhogo, Côte d’Ivoire.
Research Article
GSC Biological and Pharmaceutical Sciences, 2021, 15(03), 164–176.
Article DOI: 10.30574/gscbps.2021.15.3.0131
Publication history:
Received on 14 April 2021; revised on 31 May 2021; accepted on 04 June 2021
Abstract:
The general objective of this work was to assess the functional properties of composite flours obtained from the flour of Ivorian taro corms (Colocasia esculenta, Cv Fouê) with wheat flour (Triticum aestivum L.). The results concerning the functional properties revealed significant differences (p <0.05). Indeed, the water absorption capacity, the water solubility index and the hydrated density increase considerably in the various composite flours. On the other hand, the bulk density, clarity, wettability and porosity have decreased in these flours. In addition, the stability of the foam and the dispersibility have increased over time. On the other hand, the hydrophilic / lipophilic ratio is greater than 1 with the exception of red oil.
Keywords:
Functional properties; Composite flour; Wheat; Colocasia esculenta; Taro corms
Full text article in PDF:
Copyright information:
Copyright © 2021 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
