Functional properties of composite flours produced with Ivorian taro (Colocasia esculenta L. Cv Fouê) corms flour and wheat (Triticum aestivum L.) flour

Anon Attoh  Hyacinthe; Fagbohoun Jean  Bedel; Koffi Amoin  Gisèle; Anno Hermann Fourier  Atta; Kouamé Lucien  Patrice

doi:10.30574/gscbps.2021.15.3.0131

Authors

Anon Attoh Hyacinthe 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.
Fagbohoun Jean Bedel Laboratory of Biochemistry-Genetics, Peleforo Gon Coulibaly University (UPGC), Korhogo, BP 1328 Korhogo, Côte d’Ivoire.
Koffi Amoin Gisèle Laboratory of Biocatalysis and Bioprocesses, Nangui Abrogoua University (UNA), Abidjan, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Anno Hermann Fourier Atta Laboratory of Biocatalysis and Bioprocesses, Nangui Abrogoua University (UNA), Abidjan, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Kouamé Lucien Patrice Laboratory of Biocatalysis and Bioprocesses, Nangui Abrogoua University (UNA), Abidjan, 02 BP 801 Abidjan 02, Côte d’Ivoire.

DOI:

https://doi.org/10.30574/gscbps.2021.15.3.0131

Keywords:

Functional properties, Composite flour, Wheat, Colocasia esculenta, Taro corms

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.

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References

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