Evaluation of Some Biochemical Parameters of Taro Corms (Colocasia esculenta) of the "Fouê" and "Yatan" Cultivars and Organoleptic Characterization of Traditional Pastry Dishes Made with Composite Flour of Wheat (Triticum aestivum) Type 45 and Taro Corms
Sana Etienne SILUE *
Laboratory of Biocatalysis and Bioprocesses, UFR of Food Science and Technology, Nangui Abrogoua University, Abidjan; 02 BP 801 Abidjan 02, Abidjan, Côte d’Ivoire.
Bosson Jean-Aimé ASSANVO
Laboratory of Biocatalysis and Bioprocesses, UFR of Food Science and Technology, Nangui Abrogoua University, Abidjan; 02 BP 801 Abidjan 02, Abidjan, Côte d’Ivoire.
Fanta DOUMBIA
Laboratory of Biocatalysis and Bioprocesses, UFR of Food Science and Technology, Nangui Abrogoua University, Abidjan; 02 BP 801 Abidjan 02, Abidjan, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Aims: This study explores the biochemical properties of taro corms and the sensory qualities of traditional pastries made with composite flours from wheat and taro of the Fouê and Yatan cultivars.
Methods: Biochemical and sensory data were analyzed with Tukey's test after ANOVA to compare sample means and identify significant differences at a 5% level (P < 0.05). This analysis assessed the impact of substituting wheat flour with taro powder on dish characteristics, identifying optimal substitution levels for acceptable sensory quality.
Results: Biochemical analysis showed significant differences (P < 0.05) between the two taro cultivars, with the Fouê cultivar having generally higher levels of dry matter (28,75 ± 3,93 %), protein (1,79 ± 0,04 g/100 g DM), fiber (5,53 ± 0,08 g/100 g DM), vitamin C (5,29 ± 0,08 mg/100 g DM), and minerals like calcium (48,75 ± 3,31 mg/100 g DM), magnesium (41,03 ± 2,16 mg/100 g DM), and iron (0,79 ± 0,02 mg/100 g DM). In preparing traditional pastries (Spring Rolls, snowball cakes, and savory croquettes) with composite flours, incorporating taro powder changed the appearance, texture, and sensory acceptability, especially above 6% substitution. Sensory analysis by a tasting panel assessed color, texture, aroma, and taro flavor. Low taro levels (1–3%) maintained acceptability similar to the 100% wheat control, while higher levels (9–12%) reduced it.
Conclusion: This work enhances understanding of the nutritional benefits of the Fouê and Yatan cultivars and their potential for producing traditional pastries with optimized sensory qualities.
Keywords: Biochemical parameters, composite flour, organoleptic characteristics, pastry, taro corms, Fouê, Yatan