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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(12): 2675-2690
DOI: https://doi.org/10.20546/ijcmas.2020.912.317


Biochemical Characteristics of Taro (Colocasia esculenta) Cultivated in Côte d’Ivoire According to Maturity Stage
A. H. Koffi1*, A. E. Agbo2,3, K. F. N’guessan4, A. L. Loukou2 and E. K. Assemand1
1Food Biochemistry and Technology of Tropical Products Laboratory, Food Science and Technology Department, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire
2Nutrition and Food Security Laboratory, Food Science and Technology Department, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d'Ivoire
3International Research Center in Agroforestry, 08 BP 2823 Abidjan 08, Côte d’Ivoire
4Biotechnology and Food Microbiology Laboratory, Food Science and Technology Department, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d'Ivoire
*Corresponding author
Abstract:

The study was conducted to determine the maturity stage that produced the best nutritive profile of taro. Biochemical analyses of six varieties of taro (white achahou, violet achahou, dabehou, gagne pôtè, guèdèguè and zoukoudjèrè) cultivated locally were determined at 6, 8, 10 and 12 months of maturity. Except fat content which remained constant, fiber, carbohydrate, ash, reducing sugars and starch contents increased with the reduction of water content of fresh corms while protein, total sugar and energy value decreased during maturation. The highest carbohydrate (84.20 ± 0.07 g/100 g) and starch (40.93 ± 0.62 g/100 g) were reached at the 10th month in Dabehou and fiber in Gagne pôtè (4.55 ± 0.01 g/100 g. Except sodium which decreased, Minerals increased during maturation. The highest macro-elements (potassium) were showed in White achiahou (1751.46 ± 1.01 mg/100g) and Gagne pôtè (1751.01 ± 2,39 mg/100g) and microelements (iron) in Violet achiahou (39.58 ± 1.22 ppm) at the 10th month. The highest water absorption capacity (374.02 ± 9.25%) and water solubility index (28.25 ± 0.71%) were obtained at 10 months in Dabehou. According to these results, the taros should be harvested at the 10th month of maturity to produce the best nutritive profile.


Keywords: Taro (Colocasia esculenta), Variety, Biochemical composition, Maturity stage, Best nutritive profile, Food security, Côte d’Ivoire
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How to cite this article:

Koffi, A. H., A. E. Agbo, K. F. N’guessan, A. L. Loukou and Assemand, E. K. 2020. Biochemical Characteristics of Taro (Colocasia esculenta) Cultivated in Côte d’Ivoire According to Maturity Stage.Int.J.Curr.Microbiol.App.Sci. 9(12): 2675-2690. doi: https://doi.org/10.20546/ijcmas.2020.912.317