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Njintang, Y.N. and Mbofung, C.M.F. (2003) Development of taro (Colocasia esculenta L. Schott) as an ingredient for food processing: Effect of gelatinisation and drying temperature on the dehydration kinetics and colour of flour. Journal of Food Engineering, 58, 259-265. http://dx.doi.org/10.1016/S0260-8774(02)00384-9

has been cited by the following article:

• TITLE: Cocoyam (corms and cormels)—An underexploited food and feed resource

  AUTHORS: Patricia G. Owusu-Darko, Alistair Paterson, Emmanuel L. Omenyo

  KEYWORDS: Cocoyams; Starch; Non-Starch Polysaccharides; Colocasia esculenta; Xanthosoma sagittifolium; Calcium Oxalate

  JOURNAL NAME: Journal of Agricultural Chemistry and Environment, Vol.3 No.1, February 28, 2014

  ABSTRACT: Cocoyams (old-taro: Colocasia esculenta; newtannia: Xanthosoma sagittifolium) yield corms as root crops produced in regions of tropical and subtropical developing countries. In certain countries such as Ghana, there are surpluses in production but deficits in cereals. Cocoyams are used in a range of indigenous foods. Post harvest losses are high due to mechanical damage of corms during harvest and microbial attacks on such damaged corms during storage. Cocoyams contain, on average, 25% starch (wet weight basis) with A-type structures characterized by small granule size (