TITLE:
Comparison of the Effectiveness of Different Traditional Soaking Processes on the in Vitro Digestibility of Taro (Colocasia esculenta L. SCHOTT) Flour
AUTHORS:
Imar Djibrine Soudy, Laurent Alves de Oliveira, Nicolas Limas Nzouzi, Mamadou Godefroy, Izzedine Abdelaziz Arada, Ousmane Dahab Atteib, Djidda Alhadj, Alfaroukh Oumar Idriss, Bruno Eto, Denis Grancher
KEYWORDS:
Colocasia esculenta L. SCHOTT; Soaking; Corn; Zea mays L.; Tamarind; Tamarindus indica L.; In Vitro Di-gestibility; Amylase
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.3,
January
21,
2014
ABSTRACT: A traditional process used by farmers in Chad
consists in soaking slices of taro (Colocasia esculenta L. SCHOTT) in tamarind infusion, or in corn solution
or in water over a 24-hour period to reduce the acridity of taro and facilitate cooking. The aim of this study was to
assess the effect of traditional soaking on the in vitro digestibility of
taro flour using or not using an α-amylase
enzyme. The digestion without the enzyme has shown that the soaking processes
improve the digestibility of taro flour (from 39.30% for the control sample to
75.11% (after tamarind infusion) and 78.67% (treatment with water) after 24
hours of soaking). Soaking over a 6-hour period and preferentially in tamarind infusion or in corn
solution obtains highly digestible flour (around 95% of digestibility rate
after 3 hours of enzymatic digestion).