Experimental and bet prediction of monolayer moisture of cameroonian taro (colocasia esculenta) powder and effect on the acceptance of reconstituted achu (taro paste)

Abstract

The aim of this study was to produce taro flour with good storages characteristics for the preparation of achu. To attend this objective, the monolayer moisture of taro powder was investigated using the BET predictive model and experimentally using Carbonyl as marker degradation of the powder. Powders were then produced by drying up to the monolayer moisture (7-8%), above (10%) and under (5-6) this monolayer moisture, before being reconstituted into achu which were submitted for sensory evaluation. The results revealed that moisture content varied with water activity in the range 1 to 53% according to the BET sorption model. The monolayer moisture content determined was 6.8% while carbonyl curve exhibited a lower value at moisture content 7.2%. The acceptability of taro paste made from taro powders was highly influenced by the end-drying moisture content. Taro powder with moisture content situated between 7-8% was most appreciated. When this powder was submitted for a consumption test, all consumers were ready to buy the flour, but the psychological price seems to be highly influenced by the incomes of households. This
study showed that carbonyls level in taro is a potential marker for the degradation of taro flour during processing and storage. In conclusion the monolayer moisture content of taro powder could be determined by the BET model, but this need to be confirmed by product degradation such as carbonyls in the case of taro powder. The flour obtained at aw near of the monolayer moisture produced the achu with a good acceptability.