Physico-chemical and nutritional characterization of hybrids (Dioscorea spp.) and taro (Colocasia esculenta) commercialized in Petrolina-PE

• Autor(a) principal: Sá, Andresa Renata Alves
• Data de Publicação: 2019
• Outros Autores: Lima, Macilene Barbosa de, Silva, Emerson Iago Garcia e, Mendes, Marianne Louise Marinho, Messias, Cristhiane Maria Bazílio de Omena
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Saúde (Santa Maria)
• Texto Completo: https://periodicos.ufsm.br/revistasaude/article/view/33647
• topic: Tubers; Flour; Yam; Taro; Description; Tubérculos; Farinha; Inhame; Taro; Caracterização

Objective: To characterize, under physical-chemical analysis and nutritional calculations, flours obtained from yam and taro marketed in the city of Petrolina, located in the interior of Pernambuco. Methodology: Samples of yam (Dioscorea spp.) and taro (Colocasia esculenta) were obtained from commercial establishments in the city of Petrolina-PE. After the sanitization steps, the samples were submitted to a crushing process until viscous mass was obtained, being then dried in an oven at 60 ° C until complete dehydration. Afterwards they were sieved and kept in polyethylene bags until the physicochemical analyzes. Each flour was evaluated separately for the centesimal and nutritional composition, including caloric value. Results: Desirable patterns in the physico-chemical components of the flours of the two “tubers” were observed. Yam flour presented superiority between protein (p <0.0001), fiber (p <0.0002) and starch (p <0.0003) in relation to taro flour. Meanwhile, pH (p <0.0001), lipid (p <0.0078), carbohydrate (p <0.0001), water activity (p <0.0001) and caloric value (p <0.0053) were higher in taro flour. Conclusion: Both flours present relevant nutritional perspectives differing in relation to certain physicochemical constituents