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Comparison of the Effectiveness of Different Traditional Soaking Processes on the <i>in Vitro</i> Digestibility of Taro (<i>Colocasia esculenta</i> L. SCHOTT) Flour

¹ Laboratoires TBC TransCell-Lab, Faculté de Médecine Xavier Bichat, Université Paris- Diderot Paris 7, Paris, France;Institut Universitaire des Sciences et Techniques, Abéché, Tchad;Biotechnop?le, Institut de Recherche en élevage pour le Développement, N’Djamena, Tchad;
² Laboratoire de Nutrition et Alimentation, VetAgro Sup-Campus Vétérinaire, Université de Lyon, Lyon, France.
³ Laboratoires TBC TransCell-Lab, Faculté de Médecine Xavier Bichat, Université Paris- Diderot Paris 7, Paris, France
⁴ Laboratoires TBC TransCell-Lab, Faculté de Médecine Xavier Bichat, Université Paris- Diderot Paris 7, Paris, France
⁵ Biotechnop?le, Institut de Recherche en élevage pour le Développement, N’Djamena, Tchad;
⁶ Biotechnop?le, Institut de Recherche en élevage pour le Développement, N’Djamena, Tchad;
⁷ Institut Universitaire des Sciences et Techniques, ABiotechnop?le, Institut de Recherche en élevage pour le Développement, N’Djamena, Tchad;béché, Tchad;
⁸ Biotechnop?le, Institut de Recherche en élevage pour le Développement, N’Djamena, Tchad;
⁹ Laboratoires TBC TransCell-Lab, Faculté de Médecine Xavier Bichat, Université Paris- Diderot Paris 7, Paris, France
¹⁰ Laboratoire de Nutrition et Alimentation, VetAgro Sup-Campus Vétérinaire, Université de Lyon, Lyon, France.

Food and Nutrition Sciences·Volume 05 (2014)·Pages 258–263·Published 21 January 2014·DOI10.4236/fns.2014.53032

Abstract

A traditional process used by farmers in Chad consists in soaking slices of taro ( Colocasia esculenta L. SCHOTT) in tamarind infusion, or in corn solution or in water over a 24-hour period to reduce the acridity of taro and fa cilitate cooking. The aim of this study was to assess the effect of traditional soaking on the in vitro digestibility of taro flour using or not using an α -amylase enzyme. The digestion without the enzyme has shown that the soaking processes improve the digestibility of taro flour (from 39.30% for the control sample to 75.11% (after tamarind infusion) and 78.67% (treatment with water) after 24 hours of soaking). Soaking over a 6-hour period and pref erentially in tamarind infusion or in corn solution obtains highly digestible flour (around 95% of digestibility rate after 3 hours of enzymatic digestion).

Keywords&lti&gtColocasia esculenta&lt/i&gtL. SCHOTTSoakingCorn&lti&gtZea mays&lt/i&gtL.Tamarind&lti&gtTamarindus indica&lt/i&gtL.&lt

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Comparison of the Effectiveness of Different Traditional Soaking Processes on the <i>in Vitro</i> Digestibility of Taro (<i>Colocasia esculenta</i> L. SCHOTT) Flour

Abstract

References (20)