METHOD IN MAKING TARO (COLOCASIA ESCULENTA) FLOUR

摘要

The method of making taro (Colocasia esculenta) flour comprises the following steps harvesting a plurality of matured taro tubers of about 8-12 months; peeling said taro tubers; washing said peeled taro tubers in running water; chipping thinly said taro tubers; drying said taro tubers under the heat of the sun for one to two days or until brittle; grinding said dried taro tubers twice or until finely pulverized; sieving said pulverized taro using 0.05 mm siever; storing said sieved pulverized taro in sealed plastic bags or airtight containers.