Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2023 Apr 5;11(6):2440-2449.
doi: 10.1002/fsn3.3357. eCollection 2023 Jun.

Functional profile and encapsulating properties of Colocasia esculenta (Taro)

Muhammad Waqas Zubair  1 , Ali Imran  1 , Fakhar Islam  1 , Muhammad Afzaal  1 , Farhan Saeed  1 , Syeda Mahvish Zahra  2   3 , Muhammad Nadeem Akhtar  4 , Muhammad Noman  1 , Huda Ateeq  1 , Muhammad Arslan Aslam  1 , Shilpa Mehta  5 , Mohd Asif Shah  6 , Chinaza Godswill Awuchi  7
Affiliations
Review

Functional profile and encapsulating properties of Colocasia esculenta (Taro)

Muhammad Waqas Zubair et al. Food Sci Nutr. .

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.

Keywords: Colocasia esculenta; functional properties; industrial application; probiotics.

PubMed Disclaimer

Conflict of interest statement

All authors have affirmed zero conflict of interest.

Figures

FIGURE 1
FIGURE 1
Depicts the functional and encapsulating properties of taro starch.
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

See all "Cited by" articles

References

    1. Abera, G. , Solomon, W. K. , & Bultosa, G. (2017). Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat–taro flour composite bread. Food Science and Nutrition, 5(3), 653–661. - PMC - PubMed
    1. Adane, T. , Shimelis, A. , Negussie, R. , Tilahun, B. , & Haki, G. D. (2013). Effect of processing method on the proximate composition, mineral content and antinutritional factors of Taro (Colocasia esculenta, L.) growth in Ethiopia. African Journal of Food, Agriculture, Nutrition and Development, 13(2), 7383–7398.
    1. Afzaal, M. , Saeed, F. , Ateeq, H. , Akhtar, M. N. , Imran, A. , Ahmed, A. , Aamir, M. , Islam, F. , Yasmin, I. , Shah, Y. A. , Hussain, M. , Hameed, A. , Kumar, R. , & Awuchi, C. G. (2023). Probiotics encapsulated gastroprotective cross‐linked microgels: Enhanced viability under stressed conditions with dried apple carrier. Food Science & Nutrition, 11(2), 817–827. - PMC - PubMed
    1. Afzaal, M. , Saeed, F. , Ateeq, H. , Imran, A. , Yasmin, I. , Shahid, A. , Javed, A. , Shah, Y. A. , Islam, F. , Ofoedu, C. E. , & Chacha, J. S. (2022). Survivability of probiotics under hostile conditions as affected by prebiotic‐based encapsulating materials. International Journal of Food Properties, 25(1), 2044–2054.
    1. Agama‐Acevedo, E. , Garcia‐Suarez, F. J. , Gutierrez‐Meraz, F. , Sanchez‐Rivera, M. M. , San Martin, E. , & Bello‐Pérez, L. A. (2011). Isolation and partial characterization of Mexican taro (Colocasia esculenta L.) starch. Starch‐Stärke, 63(3), 139–146.

LinkOut - more resources