Taro Tuber Lab Report
Taro corms are highly perishable owing to their high moisture content. Processing removes the water which reduces the bulk and also increases their storage life. The method of processing, ranging from simple boiling to elaborate fermentation, drying and grinding to make flour may vary depending on the varieties of roots and tubers. The taro flour production from fresh tuber soon after harvest serves as an effective procedure against storage loss. Converting fresh edible tubers to flours will avoid losses and ensure supply of the products from tubers throughout the year, which may contribute to the growth of regional food industries and employability of the people.¬
2.5.1. Basic steps in production of taro flour Traditional taro flour processing …show more content…
Selection of raw material and grading: The selection of raw materials may include simple parameters based on the physico-chemical, microbiological and sensory attributes for the good yield and optimum quality of the final product. The parameters may include the various quality aspects related to wholesome taro tubers. Grading is an important step and helps the taro producer and seller to determine its price, facilitates the scope to widen the avenue for taro export and has a direct influence on utilization. The quality factors like size of taro tubers, conformity to the variety, tolerance limits for under sized and over sized taro tubers are mainly taken into consideration in this unit …show more content…
5. Drying: The rate of drying during the first stage is dependent on the ability of the air passing over the material to absorb and remove moisture. Blanched taro slices have to be dried to moisture content of 12 to 15% from the original moisture content. Once dried, the slices should break easily without crumbling. Taro slices are often infested by insects during the prolonged drying process, therefore drying time is very important. The drying process can be shortened by increasing the surface area of the slices in relation to their volume. The larger slices therefore have to be reduced in size to improve their drying
2.5.1. Basic steps in production of taro flour Traditional taro flour processing …show more content…
Selection of raw material and grading: The selection of raw materials may include simple parameters based on the physico-chemical, microbiological and sensory attributes for the good yield and optimum quality of the final product. The parameters may include the various quality aspects related to wholesome taro tubers. Grading is an important step and helps the taro producer and seller to determine its price, facilitates the scope to widen the avenue for taro export and has a direct influence on utilization. The quality factors like size of taro tubers, conformity to the variety, tolerance limits for under sized and over sized taro tubers are mainly taken into consideration in this unit …show more content…
5. Drying: The rate of drying during the first stage is dependent on the ability of the air passing over the material to absorb and remove moisture. Blanched taro slices have to be dried to moisture content of 12 to 15% from the original moisture content. Once dried, the slices should break easily without crumbling. Taro slices are often infested by insects during the prolonged drying process, therefore drying time is very important. The drying process can be shortened by increasing the surface area of the slices in relation to their volume. The larger slices therefore have to be reduced in size to improve their drying