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Ferdaus MJ, Chukwu-Munsen E, Foguel A, da Silva RC. Taro Roots: An Underexploited Root Crop. Nutrients 2023; 15:3337. [PMID: 37571276 PMCID: PMC10421445 DOI: 10.3390/nu15153337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/20/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
Taro (Colocasia esculenta) is a root crop that remains largely underutilized and undervalued despite its abundance and affordability. In comparison to other root vegetables, such as potatoes, yams, carrots, and cassava, taro stands out as a plentiful and low-cost option. As global hunger increases, particularly in Africa, it becomes essential to address food insecurity by maximizing the potential of existing food resources, including taro, and developing improved food products derived from it. Taro possesses a wealth of carbohydrates, dietary fiber, vitamins, and minerals, thereby making it a valuable nutritional source. Additionally, while not a significant protein source, taro exhibits higher protein content than many other root crops. Consequently, utilizing taro to create food products, such as plant-based milk alternatives, frozen desserts, and yogurt substitutes, could play a crucial role in raising awareness and increasing taro production. Unfortunately, taro has been stigmatized in various cultures, which has led to its neglect as a food crop. Therefore, this review aims to highlight the substantial potential of taro as an economical source of dietary energy by exploring the rich fiber, potassium, vitamin C, protein, and other micronutrient content of taro, and providing a foundation for the formulation of novel food products. Furthermore, this paper assesses the nutritional benefits of taro, its current utilization, and its antinutritional properties. It emphasizes the need for further research to explore the various applications of taro and improve on-farm processing conditions for industrial purposes.
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Affiliation(s)
- Md. Jannatul Ferdaus
- Family and Consumer Sciences, College of Agriculture and Environmental Sciences, North Carolina A&T State University, Greensboro, NC 27411, USA
| | - Ezzine Chukwu-Munsen
- Family and Consumer Sciences, College of Agriculture and Environmental Sciences, North Carolina A&T State University, Greensboro, NC 27411, USA
| | - Aline Foguel
- Department of Biochemical-Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo 05508-000, SP, Brazil
| | - Roberta Claro da Silva
- Family and Consumer Sciences, College of Agriculture and Environmental Sciences, North Carolina A&T State University, Greensboro, NC 27411, USA
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Nadimi M, Hawley E, Liu J, Hildebrand K, Sopiwnyk E, Paliwal J. Enhancing traceability of wheat quality through the supply chain. Compr Rev Food Sci Food Saf 2023; 22:2495-2522. [PMID: 37078119 DOI: 10.1111/1541-4337.13150] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 03/02/2023] [Accepted: 03/16/2023] [Indexed: 04/21/2023]
Abstract
With the growing global population, the need for food is expected to grow tremendously in the next few decades. One of the key tools to address such growing food demand is minimizing grain losses and optimizing food processing operations. Hence, several research studies are underway to reduce grain losses/degradation at the farm (upon harvest) and later during the milling and baking processes. However, less attention has been paid to changes in grain quality between harvest and milling. This paper aims to address this knowledge gap and discusses possible strategies for preserving grain quality (for Canadian wheat in particular) during unit operations at primary, process, or terminal elevators. To this end, the importance of wheat flour quality metrics is briefly described, followed by a discussion on the effect of grain properties on such quality parameters. This work also explores how drying, storage, blending, and cleaning, as some of the common post-harvest unit operations, could affect grain's end-product quality. Finally, an overview of the available techniques for grain quality monitoring is provided, followed by a discussion on existing gaps and potential solutions for quality traceability throughout the wheat supply chain.
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Affiliation(s)
- Mohammad Nadimi
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
| | | | - Jing Liu
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
| | | | | | - Jitendra Paliwal
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
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Zubair MW, Imran A, Islam F, Afzaal M, Saeed F, Zahra SM, Akhtar MN, Noman M, Ateeq H, Aslam MA, Mehta S, Shah MA, Awuchi CG. Functional profile and encapsulating properties of Colocasia esculenta (Taro). Food Sci Nutr 2023; 11:2440-2449. [PMID: 37324900 PMCID: PMC10261768 DOI: 10.1002/fsn3.3357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 03/19/2023] [Accepted: 03/21/2023] [Indexed: 04/07/2023] Open
Abstract
Especially in tropical and subtropical countries, tuber and root crops have developed into important food crops. Due to its use in food preparation, aesthetics, and medicine, taro (Colocasia esculenta) is ranked as the fifth most important root crop. In comparison, it stores a considerable quantity of starch - even more than potatoes, sweet potatoes, cassava, and other similar crops. Colocasia leaves are lower in calories and high in dietary fiber minerals and proteins. The corms of Colocasia antiquorum contain anthocyanins such as pelargonidin-3-glucoside, cyanidin-3-glucoside, and cyanidin-3-chemnoside, which are reported to possess antifungal and antioxidative characteristics. The underground corms of taro (Colocasia esculenta), which contain 70%-80% starch, are the primary reason for its cultivation. Taro is a highly digestible root vegetable with a high content of mucilaginous gums and trivial starchy granules. It is used to make a variety of dishes. This review article highlights the functional properties, phytochemical profile, encapsulating properties, and various industrial applications. Its health advantages and dietary uses were also addressed.
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Affiliation(s)
| | - Ali Imran
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Fakhar Islam
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Farhan Saeed
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Syeda Mahvish Zahra
- Department of Environmental Design, Health and Nutritional SciencesAllama Iqbal Open UniversityIslamabadPakistan
- Institute of Food Science and Nutrition, University of SargodhaSargodhaPakistan
| | - Muhammad Nadeem Akhtar
- University Institute of Diet and Nutritional SciencesThe University of LahoreLahorePakistan
| | - Muhammad Noman
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Huda Ateeq
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | | | - Shilpa Mehta
- Department of Electrical and Electronic EngineeringAuckland University of TechnologyAucklandNew Zealand
| | - Mohd Asif Shah
- Adjunct Faculty, University Center for Research and Development, Chandigarh UniversityGharuanMohaliPunjabIndia
| | - Chinaza Godswill Awuchi
- School of Natural and Applied SciencesKampala International UniversityBox 20000 KansangaKampalaUganda
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Çabuk B. Influence of grasshopper (Locusta Migratoria) and mealworm (Tenebrio Molitor) powders on the quality characteristics of protein rich muffins: nutritional, physicochemical, textural and sensory aspects. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00967-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Caglar N, Ermis E, Durak MZ. Spray-dried and freeze-dried sourdough powders: Properties and evaluation of their use in breadmaking. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110355] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Calle J, Gasparre N, Benavent-Gil Y, Rosell CM. Aroids as underexplored tubers with potential health benefits. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 97:319-359. [PMID: 34311903 DOI: 10.1016/bs.afnr.2021.02.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/26/2023]
Abstract
Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott are the most popular tubers among the Araceas family. Their chemical composition related to their nutritional benefits could make these rhizomes a valid option for the nutritional and technological improvement of food products. This chapter provide a clarification about the correct nomenclature of both tubers giving an insight around the principle components and their health effects. The scientific literature review has primarily highlighted several in vitro and animal studies where the consumption (leaves and whole tuber) of Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott was related with certain antihyperglycemic, antihypertensive, hypoglycemic and prebiotic effects. Owing to their functional properties, different component from these rhizomes, specially starch, mucilage and powders are being used by the food industry. Their ability to behave as thickener and gelling agent has allowed their incorporation in baked food, food paste and beverages. This chapter suggests the development of more research around these rhizomes since they could potentially play, with other crops, an important role in the future sustainable strategies to feed the planet.
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Affiliation(s)
- Jehannara Calle
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain; Food research Institute for the Food Industry (IIIA), La Habana, Cuba
| | - Nicola Gasparre
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain
| | - Yaiza Benavent-Gil
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain.
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Arıcı M, Özülkü G, Kahraman B, Yıldırım RM, Toker ÖS. Taro flour usage in wheat flour bread and gluten‐free bread: Evaluation of rheological, technological and some nutritional properties. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13454] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Muhammet Arıcı
- Department of Food Engineering, Faculty of Chemical and Metallurgical EngineeringYıldız Technical University Istanbul Turkey
| | - Görkem Özülkü
- Department of Food Engineering, Faculty of Chemical and Metallurgical EngineeringYıldız Technical University Istanbul Turkey
| | - Burcu Kahraman
- Department of Food Engineering, Faculty of Chemical and Metallurgical EngineeringYıldız Technical University Istanbul Turkey
| | - Ruşen Metin Yıldırım
- Department of Food Engineering, Faculty of Chemical and Metallurgical EngineeringYıldız Technical University Istanbul Turkey
| | - Ömer Said Toker
- Department of Food Engineering, Faculty of Chemical and Metallurgical EngineeringYıldız Technical University Istanbul Turkey
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Toledo NMV, Mondoni J, Harada‐Padermo SS, Vela‐Paredes RS, Berni PRA, Selani MM, Canniatti‐Brazaca SG. Characterization of apple, pineapple, and melon by‐products and their application in cookie formulations as an alternative to enhance the antioxidant capacity. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14100] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- N. M. V. Toledo
- Department of Agri‐Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture University of São Paulo Piracicaba Brazil
| | - J. Mondoni
- School of Applied Science University of Campinas Limeira Brazil
| | - S. S. Harada‐Padermo
- Department of Agri‐Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture University of São Paulo Piracicaba Brazil
| | - R. S. Vela‐Paredes
- Department of Agri‐Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture University of São Paulo Piracicaba Brazil
| | - P. R. A. Berni
- Department of Agri‐Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture University of São Paulo Piracicaba Brazil
| | - M. M. Selani
- Center for Natural Sciences Lagoa do Sino Campus, Federal University of São Carlos Buri Brazil
| | - S. G. Canniatti‐Brazaca
- Department of Agri‐Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture University of São Paulo Piracicaba Brazil
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Abera G, Solomon WK, Bultosa G. Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat-taro flour composite bread. Food Sci Nutr 2016; 5:653-661. [PMID: 28572954 PMCID: PMC5448375 DOI: 10.1002/fsn3.444] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2016] [Revised: 10/12/2016] [Accepted: 10/13/2016] [Indexed: 11/21/2022] Open
Abstract
The study was conducted to evaluate the effect of taro drying methods and blending ratios on the physical quality attributes and sensory quality of wheat–taro bread and rheological properties of the blend dough. Farinographic properties like water absorption capacity, dough development time, dough stability time, time to break down, mixing tolerance index, and farinographic quality number were significantly (p < .05) affected by drying methods and blending ratio and their interaction. Increased taro flour (10–20 g) per 100 g of wheat flour resulted in an increased water absorption capacity (57.38%–58.23%) and mixing tolerance index (67.33–70.21 FU). The sensory analysis had revealed that as taro flour blending ratio increased the acceptability of blended breads were reduced. With respect to physical and sensory properties, the control bread had better acceptability than that of 10, 15, and 20 g taro flour‐mixed bread. The study revealed that there is possibility of incorporating taro flour up to 15 g per 100 g of wheat flour with acceptable sensory attributes of the composite bread.
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Affiliation(s)
- Gidmwork Abera
- Department of Food Science and Postharvest Technology Adama Science and Technology University Assela Ethiopia
| | - W K Solomon
- Department of Food and Nutrition Sciences Faculty of Consumer Sciences University of Swaziland Luyengo Swaziland
| | - Geremew Bultosa
- Department of Food Science and Technology Botswana University of Agriculture and Natural Resources Gaborone Botswana
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