Taro [Colocasia esculenta (L.) Schott]: a critical review of its nutritional value and potential for food application
DOI:
https://doi.org/10.5327/fst.00118Palavras-chave:
Taro, Amido, Oxalato, Mucilagem, Compostos bioativos, AplicaçõesResumo
Taro [Colocasia esculenta (L.) Schott] is an important food source worldwide, as it contains several macro- and micronutrients, standing out as a source of polysaccharides such as starch, mucilage, minerals, and bioactive compounds, including flavonoids. However, taro also contains antinutrients, such as oxalates, which impede its consumption in the fresh form. This critical review addresses the main studies on the physicochemical and nutritional composition of the tuber in fresh, cooked, or flour form, in addition to various food applications, aiming to improve the scientific and industrial visibility of this tuber.
Downloads
Referências
Aboubakar, Njintang, Y. N., Scher, J., & Mbofung, C. M. F. (2008). Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches. Journal of Food Engineering, 86(2), 294-305. https://doi.org/10.1016/j.jfoodeng.2007.10.006
Adefegha, S. A. (2018). Impact of pasting on starch composition, estimated glycemic index, phenolic constituents, antioxidant activities and antidiabetic properties of flour produced from cocoyam (Colocasia esculenta) corm. Journal of Food Biochemistry, 42(4), e12514. https://doi.org/10.1111/jfbc.12514
Aditika, Kapoor, B., Singh, S., & Kumar, P. (2022). Taro (Colocasia esculenta): Zero wastage orphan food crop for food and nutritional security. South African Journal of Botany, 145, 157-169. https://doi.org/10.1016/j.sajb.2021.08.014
Alflen, T. A. (2014). Biscoito tipo cookie elaborado com substituição parcial da farinha de trigo por farinha de taro (Colocasia Esculenta) [trabalho de conclusão de curso]. Universidade Federal da Fronteira do Sul. Retrieved from https://rd.uffs.edu.br/bitstream/prefix/172/1/ALFLEN.pdf
Andrade, L. A., de Oliveira Silva, D. A., Nunes, C. A., & Pereira, J. (2020). Experimental techniques for the extraction of taro mucilage with enhanced emulsifier properties using chemical characterization. Food Chemistry, 327, 127095. https://doi.org/10.1016/j.foodchem.2020.127095
Andrade, L. A., Nunes, C. A., & Pereira, J. (2015). Relationship between the chemical components of taro rhizome mucilage and its emulsifying property. Food Chemistry, 178, 331-338. https://doi.org/10.1016/j.foodchem.2015.01.094
André, G. D., Kouassi, K. A. A. A., Albarin, G. G., Kouakou, B., & Dago, G. (2009). Rheological and Nutritional Characteristic of Weaning Mush Prepared from Mixed Flours of Taro [Colocasia esculenta (L) Schott], Pigeon Pea (Cajanus cajan) and Malted Maize (Zea mays). Pakistan Journal of Nutritional, 8(7), 1032-1035. https://doi.org/10.3923/pjn.2009.1032.1035
Arıcı, M., Yıldırım, R. M., Özülkü, G., Yaşar, B., & Toker, O. S. (2016). Physicochemical and nutritional properties of taro (Colocasia esculenta L. Schott) flour as affected by drying temperature and air velocity. LWT - Food Science and Technology, 74, 434-440. https://doi.org/10.1016/j.lwt.2016.08.006
Balbino, J. M. D. S., Carmo, C. A. S. do, Puiatti, M., Favarato, L. F., Ramos, J. P., & Krohling, C. A. (2018). Taro (inhame) boas práticas de colheita e de pós-colheita. Incaper. Retrieved from https://bibliotecaruitendinha.incaper.es.gov.br/
Biswas, A., Ahmed, T., Rana, M. R., Hoque, M. M., Ahmed, M. F., Sharma, M., Sridhar, K., Ara, R., & Stephen Inbaraj, B. (2023). Fabrication and Characterization of ZnO Nanoparticles-Based Biocomposite Films Prepared Using Carboxymethyl Cellulose, Taro Mucilage, and Black Cumin Seed Oil for Evaluation of Antioxidant and Antimicrobial Activities. Agronomy, 13(1), 147. https://doi.org/10.3390/agronomy13010147
Brasil (2005). Agência Nacional de Vigilância Sanitária. Resolução da Diretoria Colegiada nº 269, de 22 de setembro de 2005. Aprova o regulamento técnico sobre a ingestão diária recomendada (IDR) de proteína, vitaminas e minerais. Diário Oficial da União.
Brasil (2020). Agência Nacional de Vigilância Sanitária. Instrução Normativa nº 75, de 8 de outubro de 2020. Estabelece os requisitos técnicos para declaração da rotulagem nutricional nos alimentos embalados. Diário Oficial da União.
Calle, J., Benavent-Gil, Y., & Rosell, C M. (2020). Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes. Food Hydrocolloids, 98, 105243. https://doi.org/10.1016/j.foodhyd.2019.105243
Calle, J., Benavent-Gil, Y., & Rosell, C. M. (2021). Use of flour from cormels of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott to develop pastes foods: Physico-chemical, functional and nutritional characterization. Food Chemistry, 344, 128666. https://doi.org/10.1016/j.foodchem.2020.128666
Cankurtaran, T., Ceylan, H., & Bilgiçli, N. (2020). Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup. Journal of Food Processing and Preservation, 44(10), e14826. https://doi.org/10.1111/jfpp.14826
Chaïr, H., Traore, R. E., Duval, M. F., Rivallan, R., Mukherjee, A., Aboagye, L. M., Van Rensburg, W. J., Andrianavalona, V., De Pinheiro Carvalho, M. A. A., Saborio, F., Prana, M. S., Komolong, B., Lawac, F., & Lebot, V. (2016). Genetic diversification and dispersal of taro (colocasia esculenta (l.) schott). PLoS One, 11(6), e0157712. https://doi.org/10.1371/journal.pone.0157712
Champagne, A., Hilbert, G., Legendre, L., & Lebot, V. (2011). Diversity of anthocyanins and other phenolic compounds among tropical root crops from Vanuatu, South Pacific. Journal of Food Composition and Analysis, 24(3), 315-325. https://doi.org/10.1016/j.jfca.2010.12.004
Champagne, A., Legendre, L., & Lebot, V. (2013). Biofortification of taro (Colocasia esculenta) through breeding for increased contents in carotenoids and anthocyanins. Euphytica, 194(1), 125-136. https://doi.org/10.1007/s10681-013-0980-5
Chukwuma, C. I., Islam, M. S., & Amonsou, E. O. (2018). A comparative study on the physicochemical, anti-oxidative, anti-hyperglycemic and anti-lipidemic properties of amadumbe (Colocasia esculenta) and okra (Abelmoschus esculentus) mucilage. Journal of Food Biochemistry, 42(5), e12601. https://doi.org/10.1111/jfbc.12601
Christian, D., Houda, S., Christian, R., & Pierre, M. (2004). Protective Effects of High Dietary Potassium: Nutritional and Metabolic Aspects. Journal of Nutrition, 134(11), 2903-2906. https://doi.org/10.1093/jn/134.11.2903
Dilek, N. M., & Bilgiçli, N. (2021). Effect of taro [Colocasia esculenta (L.) Schott] flour and different shortening ratio on physical and chemical properties of gluten-free cookie. Journal of Food Processing and Preservation, 45(11), e15894. https://doi.org/10.1111/jfpp.15894
Ertop, M. H., Atasoy, R., & Akın, Ş. S. (2019). Evaluation of taro [Colocasia Esculenta (L.) Schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding. Journal of Food Processing and Preservation, 43(10), e14103. https://doi.org/10.1111/jfpp.14103
Hazarika, B. J., & Sit, N. (2016). Effect of dual modification with hydroxypropylation and cross-linking on physicochemical properties of taro starch. Carbohydrate Polymers, 140, 269-278. https://doi.org/10.1016/j.carbpol.2015.12.055
Heredia Zárate, A. N., & Vieira, M. do C. (2004). Composição nutritiva de rizomas em clones de inhame cultivados em Dourados - MS. Pesquisa Agropecuária Tropical, 34(1), 61-63. Retrieved from https://www.redalyc.org/articulo.oa?id=253025917010
Huang, C. C., Lin, M. C., & Wang, C. C. R. (2006). Changes in morphological, thermal and pasting properties of yam (Dioscorea alata) starch during growth. Carbohydrate Polymers, 64(4), 524-531. https://doi.org/10.1016/j.carbpol.2005.11.009
Kaur, M., Kaushal, P., & Sandhu, K. S. (2013). Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour. Journal of Food Science and Technology, 50(1), 94-100. https://doi.org/10.1007/s13197-010-0227-6
Kaushal, P., Kumar, V., & Sharma, H. K. (2012). Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends. LWT, 48(1), 59-68. https://doi.org/10.1016/j.lwt.2012.02.028
Kaushal, P., Kumar, V., & Sharma, H. K. (2015). Utilization of taro (Colocasia esculenta): a review. Journal of Food Science and Technology, 52(1), 27-40. https://doi.org/10.1007/s13197-013-0933-y
Kristl, J., Sem, V., Mergeduš, A., Zavišek, M., Ivančič, A., & Lebot, V. (2021). Variation in oxalate content among corm parts, harvest time, and cultivars of taro (Colocasia esculenta (L.) Schott). Journal of Food Composition and Analysis, 102, 104001. https://doi.org/10.1016/j.jfca.2021.104001
Kumar, K., & Belur, P. D. (2018). A Novel Enzymatic Process to Produce Oxalate Depleted Starch From Taro. Starch/Staerke, 70(11-12), 1700352. https://doi.org/10.1002/star.201700352
Kumar, V., & Sharma, H. K. (2017). Process optimization for extraction of bioactive compounds from taro (Colocasia esculenta), using RSM and ANFIS modeling. Journal of Food Measurement and Characterization, 11(2), 704-718. https://doi.org/10.1007/s11694-016-9440-y
Lebot, V., Malapa, R., & Bourrieau, M. (2011). Rapid estimation of taro (colocasia esculenta) quality by near-infrared reflectance spectroscopy. Journal of Agricultural and Food Chemistry, 59(17), 9327-9334. https://doi.org/10.1021/jf202310w
Lewu, M. N., Adebola, P. O., & Afolayan, A. J. (2009). Effect of cooking on the proximate composition of seven accessions of Colocasia esculenta (L.) Schott tubers growing in South Africa. International Journal of Food Sciences and Nutrition, 60(Suppl. 4), 81-86. https://doi.org/10.1080/09637480802477683
Lewu, M. N., Adebola, P. O., & Afolayan, A. J. (2010). Effect of cooking on the mineral contents and anti-nutritional factors in seven accessions of Colocasia esculenta (L.) Schott growing in South Africa. Journal of Food Composition and Analysis, 23(5), 389-393. https://doi.org/10.1016/j.jfca.2010.02.006
Maga, J. A., Liu, M. B., & Rey, T. (1993). Taro (Colocasia esculenta) extrusion. Carbohydrate Polymers, 21, 177-178.
Manhivi, V. E., Venter, S., Amonsou, E. O., & Kudanga, T. (2018). Composition, thermal and rheological properties of polysaccharides from amadumbe (Colocasia esculenta) and cactus (Opuntia spp.). Carbohydrate Polymers, 195, 163-169. https://doi.org/10.1016/j.carbpol.2018.04.062
Markusse, D., Marcel, N. R., Aboubakar, X., Nicolas, N. Y., Joël, S., & Moses, M. F. C. (2018). Production, physicochemical and sensory characterization of cocoyam mixed flours and pastes (achu). Journal of Food Measurement and Characterization, 12(2), 1242-1252. https://doi.org/10.1007/s11694-018-9738-z
Martens, B. M. J., Gerrits, W. J. J., Bruininx, E. M. A. M., & Schols, H. A. (2018). Amylopectin structure and crystallinity explains variation in digestion kinetics of starches across botanic sources in an in vitro pig model. Journal of Animal Science and Biotechnology, 9(1), 91. https://doi.org/10.1186/s40104-018-0303-8
Mergedus, A., Kristl, J., Ivancic, A., Sober, A., Sustar, V., Krizan, T., & Lebot, V. (2015). Variation of mineral composition in different parts of taro (Colocasia esculenta) corms. Food Chemistry, 170, 37-46. https://doi.org/10.1016/j.foodchem.2014.08.025
Mijinyawa, A. H., Durga, G., & Mishra, A. (2018). Isolation, characterization, and microwave assisted surface modification of Colocasia esculenta (L.) Schott mucilage by grafting polylactide. International Journal of Biological Macromolecules, 119, 1090-1097. https://doi.org/10.1016/j.ijbiomac.2018.08.045
Mitharwal, S., Kumar, A., Chauhan, K., & Taneja, N. K. (2022). Nutritional, phytochemical composition and potential health benefits of taro (Colocasia esculenta L.) leaves: A review. Food Chemistry, 383, 132406. https://doi.org/10.1016/j.foodchem.2022.132406
Miyasaka, S. C., Bellinger, M. R., Kantar, M. B., Helmkampf, M., Wolfgruber, T., Paudel, R., & Shintaku, M. (2019). Genetic Diversity in Taro (Colocasia esculenta). In Nandwani, D. (Ed.). Genetic Diversity in Horticultural Plants. Sustainable Development and Biodiversity (v. 22, pp. 191-215). Springer. https://doi.org/10.1007/978-3-319-96454-6_7
Mohite, A. M., & Chandel, D. (2020). Formulation of edible films from fenugreek mucilage and taro starch. SN Applied Sciences, 2, 1900. https://doi.org/10.1007/s42452-020-03710-1
Moro, P. A., Assisi, F., Cassetti, F., Bissoli, M., Borghini, R., Davanzo, F., Della Puppa, T., Dimasi, V., Ferruzzi, M., Giarratana, T., & Travaglia, A. (2009). Toxicological hazards of natural environments: Clinical reports from Poison Control Centre of Milan. Urban Forestry and Urban Greening, 8(3), 179-186. https://doi.org/10.1016/j.ufug.2009.02.007
Mwenye, O. J., Labuschagne, M. T., Herselman, L., & Benesi, I. R. M. (2011). Mineral Composition of Malawian Cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) Genotypes. Journal of Biological Sciences, 11(4), 331-335. https://doi.org/10.3923/jbs.2011.331.335
Nabeshima, E. H., Nascimento, G. C. do, Tagliapietra, B. L., Neve, E. C. A., Ferrari, M. C., Moro, T. de M. A., Melo, B. G. de, Brandão, N. A., Scarton, M., Campelo, P. H., & Clerici, M. T. P. S. (2022). Tecnologia de Tubérculos. In Dala-Paula, B. M., & Clerici, M. T. P. S. (Eds.). Bioquímica e Tecnologia de Alimentos: Produtos de Origem Vegetal (v. 1). Editora Universidade Federal de Alfenas. Retrieved from https://www.researchgate.net/publication/361142632
Nand, A. V., Charan, R. P., Rohindra, D., & Khurma, J. R. (2008). Isolation and properties of starch from some local cultivars of cassava and taro in Fiji. The South Pacific Journal of Natural and Applied Sciences, 26(1), 45-48. https://doi.org/10.1071/sp08007
Njintang, N. Y., Boudjeko, T., Tatsadjieu, L. N., Nguema-Ona, E., Scher, J., & Mbofung, C. M. F. (2014). Compositional, spectroscopic and rheological analyses of mucilage isolated from taro (Colocasia esculenta L. Schott) corms. Journal of Food Science and Technology, 51(5), 900-907. https://doi.org/10.1007/s13197-011-0580-0
Njintang, N. Y., Mbofung, C. M. F., Balaam, F., Kitissou, P., & Scher, J. (2008). Effect of taro (Colocasia esculenta) flour addition on the functional and alveographic properties of wheat flour and dough. Journal of the Science of Food and Agriculture, 88(2), 273-279. https://doi.org/10.1002/jsfa.3085
Njintang, N. Y., Mbofung, C. M. F., & Kesteloot, R. (2007). Multivariate analysis of the effect of drying method and particle size of flour on the instrumental texture characteristics of paste made from two varieties of taro (Colocasia esculenta L. Schott) flour. Journal of Food Engineering, 81(1), 250-256. https://doi.org/10.1016/j.jfoodeng.2006.11.007
Njintang, Y. N., & Mbofung, C. M. F. (2006). Effect of precooking time and drying temperature on the physico-chemical characteristics and in-vitro carbohydrate digestibility of taro flour. LWT - Food Science and Technology, 39(6), 684-691. https://doi.org/10.1016/j.lwt.2005.03.022
Njoku, P. C., & Ohia, C. C. (2007). Spectrophometric estimation studies of mineral nutrient in three cocoyam cultivars. Pakistan Journal of Nutritional, 6(6), 616-619. https://doi.org/10.3923/pjn.2007.616.619
Onwueme, I. (1999). Taro Cultivation in Asia and the Pacific: Vol. 1999/16. Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific. Retrieved from https://www.fao.org/publications/card/en/c/1c276c45-65c9-5a8c-b2de-6bca347568a3/
Onwulata, C. I., & Konstance, R. P. (2002). Viscous properties of taro flours extruded with whey proteins to simulate weaning foods. Journal of Food Processing and Preservation, 26(3), 179-194. https://doi.org/10.1111/j.1745-4549.2002.tb00479.x
Paula, C. D. de (2009). Utilização de Taro na Elaboração de farinha e de produto alimentício reestruturado frito [tese]. Universidade Federal de Viçosa. Retrieved from https://locus.ufv.br//handle/123456789/414
Pedralli, G., Carmo, C. A. S. do, Cereda, M., & Puaitti, M. (2002). Uso de nomes populares para as espécies de Araceae e Dioscoreaceae no Brasil. Horticultura Brasileira, 20(4), 530-532. https://doi.org/10.1590/S0102-05362002000400002
Penso, M., Quadros, M. S. de, & Port, W. (2016). Desenvolvimento de sorvete utilizando rizoma de taro (Colocasia esculenta (L.) Schott) com redução no teor de lipídios. Universidade Tecnológica Federal do Paraná. Retrieved from http://repositorio.utfpr.edu.br/jspui/handle/1/13301
Pereira, P. R., Mattos, É. B. de A., Corrêa, A. C. N. T. F., Vericimo, M. A., & Paschoalin, V. M. F. (2021). Anticancer and immunomodulatory benefits of taro (Colocasia esculenta) corms, an underexploited tuber crop. International Journal of Molecular Sciences, 22(1), 265. MDPI AG. https://doi.org/10.3390/ijms22010265
Pérez, E. E., Gutiérrez, M. E., De Delahaye, E. P., Tovar, J., & Lares, M. (2007). Production and characterization of Xanthosoma sagittifolium and Colocasia esculenta flours. Journal of Food Science, 72(6), S367-S372. https://doi.org/10.1111/j.1750-3841.2007.00420.x
Pessôa, L. R. (2017). Avaliação do consumo da farinha de taro (Colocasia esculenta) na composição corporal e estrutura óssea de ratos wistar jovens [dissertação]. Universidade Federal Fluminense. Retrieved from https://app.uff.br/riuff/handle/1/5484
Puiatti, M. (2021). Taro, cultura, cultivo e usos. CEAD, UFV. Retrieved from https://www2.cead.ufv.br/serieconhe
Ribeiro, G. G. (2017). Análise histomorfométrica dos túbulos seminíferos de ratos wistar submetidos a uma dieta contendo farinha de taro (Colocasia Esculenta)[dissertação]. Universidade Federal Fluminense.
Rodríguez-Miranda, J., Ruiz-López, I. I., Herman-Lara, E., Martínez-Sánchez, C. E., Delgado-Licon, E., & Vivar-Vera, M. A. (2011). Development of extruded snacks using taro (Colocasia esculenta) and nixtamalized maize (Zea mays) flour blends. LWT - Food Science and Technology, 44(3), 673-680. https://doi.org/10.1016/j.lwt.2010.06.036
Rosario, M., Vinas, A., & Lorenz, K. (1999). Pasta products containning taro (Colocasia esculenta L. Schott) and chaya (Cnidoscolus chayamansa L. Mcvaugh). Journal of Food Processing and Preservation, 23(1), 1-20. https://doi.org/https://doi.org/10.1111/j.1745-4549.1999.tb00366.x
Sá, A. R. A., Lima, M. B., Silva, E. I. G., Mendes, M. L. M., & Messias, C. M. B. de O. (2018). Saúde (Santa Maria). Saúde (Santa Maria), 44(3), 1-9. https://doi.org/10.5902/22365834333647
Saha, D., & Bhattacharya, S. (2010). Hydrocolloids as thickening and gelling agents in food: A critical review. Journal of Food Science and Technology, 47(6), 587-597. https://doi.org/10.1007/s13197-010-0162-6
Savage, G. P., & Catherwood, D. J. (2007). Determination of oxalates in Japanese taro corms using an in vitro digestion assay. Food Chemistry, 105(1), 383-388. https://doi.org/10.1016/j.foodchem.2006.12.023
Savage, G. P., & Mårtensson, L. (2010). Comparison of the estimates of the oxalate content of taro leaves and corms and a selection of Indian vegetables following hot water, hot acid and in vitro extraction methods. Journal of Food Composition and Analysis, 23(1), 113-117. https://doi.org/10.1016/j.jfca.2009.07.001
Sepúlveda, E., Sáenz, C., Aliaga, E., & Aceituno, C. (2007). Extraction and characterization of mucilage in Opuntia spp. Journal of Arid Environments, 68(4), 534-545. https://doi.org/10.1016/j.jaridenv.2006.08.001
Simsek, S., & El, S. N. (2015). In vitro starch digestibility, estimated glycemic index and antioxidant potential of taro (Colocasia esculenta L. Schott) corm. Food Chemistry, 168, 257-261. https://doi.org/10.1016/j.foodchem.2014.07.052
Singla, D., Singh, A., Dhull, S. B., Kumar, P., Malik, T., & Kumar, P. (2020). Taro starch: Isolation, morphology, modification and novel applications concern - A review. International Journal of Biological Macromolecules, 163, 1283-1290. https://doi.org/10.1016/j.ijbiomac.2020.07.093
Sukhija, S., Singh, S., & Riar, C. S. (2016). Isolation of starches from different tubers and study of their physicochemical, thermal, rheological and morphological characteristics. Starch/Staerke, 68(1-2), 160-168. https://doi.org/10.1002/star.201500186
Tagliapietra, B. L., Felisberto, M. H. F., Sanches, E. A., Campelo, P. H., & Clerici, M. T. P. S. (2021). Non-conventional starch sources. Current Opinion in Food Science, 39, 93-102. https://doi.org/10.1016/j.cofs.2020.11.011
Tavares, S. A., Pereira, J., Guerreiro, M. C., Pimenta, C. J., Pereira, L., & Missagia, S. V. (2011). Caracterização físico-química da mucilagem de inhame liofilizada. Ciência e Tecnologia de Alimentos, 35(5), 973-979. https://doi.org/10.1590/S1413-70542011000500015
Tosif, M. M., Najda, A., Klepacka, J., Bains, A., Chawla, P., Kumar, A., Sharma, M., Sridhar, K., Gautam, S. P., & Kaushik, R. (2022). A Concise Review on Taro Mucilage: Extraction Techniques, Chemical Composition, Characterization, Applications, and Health Attributes. Polymers, 14(6), 1163. https://doi.org/10.3390/polym14061163
Tu, L., Nisar, T., Lv, C. Q., Yang, Z. F., Fang, Z., Wang, Z. C., & Lin, Y. (2023). Physicochemical and digestive properties of Lipu taro (Colocasia esculenta (L.) Schott) flour and starch. International Journal of Food Science and Technology, 58(3), 1444-1453. https://doi.org/10.1111/ijfs.16307
Wang, X., Reddy, C. K., & Xu, B. (2018). A systematic comparative study on morphological, crystallinity, pasting, thermal and functional characteristics of starches resources utilized in China. Food Chemistry, 259, 81-88. https://doi.org/10.1016/j.foodchem.2018.03.121
World Health Organization (2012). Potassium intake for adults and children. World Health Organization.
Yu, Z. Y., Jiang, S. W., Cao, X. M., Jiang, S. T., & Pan, L. J. (2016). Effect of high pressure homogenization (HPH) on the physical properties of taro (Colocasia esculenta (L). Schott) pulp. Journal of Food Engineering, 177, 1-8. https://doi.org/10.1016/j.jfoodeng.2015.10.042
Zhu, X., Cui, W., Zhang, E., Sheng, J., Yu, X., & Xiong, F. (2018). Morphological and physicochemical properties of starches isolated from three taro bulbs. Starch/Staerke, 70(1-2), 1700168. https://doi.org/10.1002/star.201700168
