Effect of Processing on Chemical Composition and Antinutrients of Taro

Taro is a very important crop in the pacific islands, the Caribbean, Japan, China, west and east Africa. It is reach in carbohydrate and it is an excellent source of potassium and fiber. However Like most plant origin foods taro also contains a variety of anti-nutritional and toxic components. Taro contains oxalates, phytates trypsin and amylase inhibitors, phytates, tannins and cyanide in some cultivars. This book, therefore provide the necessary information on chemical composition the levels of antinutritional factors, effective processing methods in reducing these factors in taro. Moreover the book focused on how the different processing methods affect some physicochemical properties of different taro cultivars grown in Ethiopia. This book is useful for food scientists, nutritionists and agricultural professionals who work in root and tuber crops area.

Autorentext

Adane Tilahun studied Food Science and Nutrition at Addis Ababa University and obtained M.Sc. degree he also obtained his B.Sc.degree from the same university in Chemistry.Currently he is researcher of Food Science, post harvest technology and nutrition at Melkassa Agricultural Research Center, Nazareth, Ethiopia.