naa a22 4500 510725163 CHVBK 20180411082932.0 cr unu---uuuuu 180411e20130701xx s 000 0 eng 10.1007/s11947-012-0846-1 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0846-1 Effect of Cross-Section Differences and Drying Temperature on the Physicochemical, Functional and Antioxidant Properties of Giant Taro Flour [Elektronische Daten] [Richard Nguimbou, Nicolas Njintang, Himeda Makhlouf, Claire Gaiani, Joël Scher, Carl Mbofung] Giant swamp taro, Cyrtosperma merkusii, consumed and regarded as indigenous food in many regions of Cameroon, is a potential bio-source of antioxidants as well as flours for use in different food formulations but which has not been widely studied. The present study was carried out to determine the effect of drying conditions on the chemical composition as well as the physical and functional properties and antioxidant activity of flours of this tuber. Slices of the yellow and mixed sections of the tubers were processed into flours by sun-drying (temperature ≈35°C) and hot air electric drying at varying temperatures (50°C, 60°C, and 70°C) before milling. Drying temperature and technique showed marginal effect on the protein, fat, fiber, ash, and carbohydrate content of taro flours. Color attributes, physical and functional properties, 1,1-diphenyl-2-picryl-hydrazyl radical antioxidant activity, as well as reducing power of flours were found to vary significantly (P < 0.05) due to either the drying temperature or method. Hot air electric drying at lower temperatures (<70°C) produced flour with higher water absorption capacity (WAC), water solubility index (WSI), porosity, bulk density, and preserved antioxidant activity of flour, whereas sun-drying was associated with flours of higher WSI but lower WAC, and lower antioxidant capacity. It was noticed that carotenoids and ascorbic acid contributed to the antioxidant activity in taro flours, and taro flours made of different taro portions showed different antioxidant mechanisms. This study highlights the low temperature hot air-drying method as a very good lead for preparation of effective natural functional flours for culinary system. Springer Science+Business Media, LLC, 2012 Giant swamp taro nationallicence Taro portion nationallicence Sun-drying nationallicence Hot air-drying nationallicence Antioxidant activities nationallicence Nguimbou Richard National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut Njintang Nicolas Faculty of Sciences, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon aut Makhlouf Himeda National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut Gaiani Claire Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2 Avenue de la Forêt de Haye B.P. 172, F-54505, Vandœuvre lès Nancy, France aut Scher Joël Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2 Avenue de la Forêt de Haye B.P. 172, F-54505, Vandœuvre lès Nancy, France aut Mbofung Carl National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1809-1819 1935-5130 6:7<1809 2013 6 11947 https://doi.org/10.1007/s11947-012-0846-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0846-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Nguimbou Richard National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut NATIONALLICENCE 700 1- Njintang Nicolas Faculty of Sciences, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon aut NATIONALLICENCE 700 1- Makhlouf Himeda National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut NATIONALLICENCE 700 1- Gaiani Claire Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2 Avenue de la Forêt de Haye B.P. 172, F-54505, Vandœuvre lès Nancy, France aut NATIONALLICENCE 700 1- Scher Joël Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine, 2 Avenue de la Forêt de Haye B.P. 172, F-54505, Vandœuvre lès Nancy, France aut NATIONALLICENCE 700 1- Mbofung Carl National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1809-1819 1935-5130 6:7<1809 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer