Effects of traditional soaking on the nutritional profile of taro flour (Colocasia esculenta L. Schott) produced in Chad

摘要

The fresh taro chips are traditionally dipped in water or in a corn or tamarind infusion to remove the acridity. The objective of this study was to determine the effects of traditional soaking on the nutritional profile (dry matter, crude protein, ash, crude fibre, minerals and some trace elements) of taro. Fresh taro chips were dipped for 0, 1, 3, 6, 12 and 24 hours in water, or in the corn infusion or in the tamarind infusion. Each sample was dried in the sun and milled into flour. The tamarind infusion induced a significant decrease of the protein content. The crude fibre content was not affected by the tamarind infusion but significantly decreased with the other treatments. All processes led to a significant decline of the mineral content exceptfor the sodium content which in fact increased (due to the quality of the water) and also phosphorus in the corn infusion (probably due to the hydrolysis of phytates in the soaking solution).