Comparison of the Effectiveness of Different Traditional Soaking Processes on the in Vitro Digestibility of Taro(Colocasia esculenta ***)Flour

作     者：Imar Djibrine Soudy Laurent Alves de Oliveira Nicolas Limas Nzouzi Mamadou Godefroy Izzedine Abdelaziz Arada Ousmane Dahab Atteib Djidda Alhadj Alfaroukh Oumar Idriss Bruno Eto Denis Grancher 

作者机构：Institut Universitaire des Sciences et TechniquesAbéchéTchad BiotechnopoleInstitut de Recherche en Elevage pour le DéveloppementN’DjamenaTchad Laboratoires TBC TransCell-LabFacultéde Médecine Xavier BichatUniversité Paris-Diderot Paris 7ParisFrance Laboratoire de Nutrition et AlimentationVetAgro Sup-Campus VétérinaireUniversitéde LyonLyonFrance 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2014年第5卷第3期

页      面：258-263页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

基　　金：grateful to Chad French Ambassy for the financing of this project 

主　　题：Colocasia esculenta L.SCHOTT Soaking Corn Zea mays L. Tamarind Tamarindus indica L. In Vitro Di-gestibility Amylase 

摘      要：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 facilitate 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 preferentially in tamarind infusion or in corn solution obtains highly digestible flour (around 95% of digestibility rate after 3 hours of enzymatic digestion).