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Nutritional potential of Taro as important sources of carbohydrates and energy
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Tuesday, 26 October, 2021, 12 : 00 PM [IST]
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Davana T V, Bhavana A, Ranjeetha R
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Taro (Colocasia esculenta), is a vegetative propagated tropical root having its origin from South-East Asia. It occupies 9th position among world food crops with its cultivation spread across Africa. Taro tubers are important sources of carbohydrates as an energy source and are used as staple foods in tropical and subtropical countries. It is largely produced for its underground corms contain 70–80% starch.
The corm of taro is relatively low in protein (1.5%) and fat (0.2%) and this is similar to many other tuber crops. It is a good source of starch (70–80 g/100 g dry taro), fiber (0.8%), and ash (1.2%). Taro is also a good source of thiamine, riboflavin, iron, phosphorus, and zinc and a very good source of vitamin B6, vitamin C, niacin, potassium, copper, and manganese.
Taro leaves and tubers are poisonous if eaten raw; the acrid calcium oxalate they contain must first be destroyed by heating. Taro is rich in digestible carbohydrates and micronutrients. Taro contains anti- nutrient factors such as: oxalate, Phytate and tannin. Taro deteriorates rapidly as a result of its high moisture and has been estimated to have a shelf-life of up to one month if undamaged and stored in a shady area. Taro foods are useful to persons allergic to cereals and can be consumed by infants/children who are sensitive to milk (Pane, D. 1970).
Two types of colocasia that are commonly cultivated throughout India.
- Eddoe (C. esculentus var. antiquorum)
- Dasheen (C. esculentus var. esculenta)
The Eddoe type is commonly called arvi and dasheen as bunda.
Morphology.
- Taro is a tuberous, perennial plant growing 3-5 ft tall.
- It is identified by its large heart-shaped leaves that differ in size and color.
- The plant can grow anywhere between 0.4 and 2.3 meters (1.31 to 7.5 feet).
- It is also called by other names, such as dasheen, Chinese potato, cocoyam, curcas and dalo.
- It grows best in humid climates and very wet conditions.
- The corm is round shaped and top with rough ridges, lumps and spindly roots, and usually weighs around 0.5-1 kg.
- The flesh of the taro root in most varieties is usually white or purplish. The skin is brown and the flesh is white or pink
Scientific Classification:
Kingdom – Plantae
Order –Arales
Family – Araceae
Subfamily – Aroideae
Tribe – Colocasiodeae
Genus – Colocasia
Species – C. esculenta
Taro contains a variety of anti-nutritional and toxic components such as oxalates, Phytate, trypsin,amylase inhibitors and tannins. Therefore, it is advisable to process taro before consumption. However, all parts of the raw colocasia plants contain oxalate, which must be destroyed by cooking before eating.
A wide variety of bioactive compounds can be extracted from taro, including organic acids, phenolic compounds, Anthocyanin, tannins, sterols, phytocystatin, alkaloids, saponins, terpenes and bioactive proteins.
Health benefits of Colocasia esculenta
Digestive Health: The high level of dietary fiber found in taro root (a single serving contains 27% of the daily requirement of dietary fiber) makes it very important for supporting our gastrointestinal health.
Cancer prevention: taro root also plays an important part for the antioxidant activity in our body. The high levels of vitamin A, vitamin C, found in taro root boost our immune system and help eliminate dangerous free radicals from our system. Cryptoxanthin, which is found in taro root, is directly connected to a lowered chance of developing both lung and oral cancers.
Boosts Vision: As mentioned above, taro root contains various antioxidants, including beta-carotene and cryptoxanthin. These antioxidants can help to improve vision as well, by preventing the free radicals from attacking ocular cells and causing muscular degeneration or cataracts.
Blood Pressure and Heart Health: Taro root contains a significant level of potassium, not only facilitates healthy fluid transfers between membranes and tissues throughout the body, but also helps to relieve stress and pressure on blood vessels and arteries.
Strengthen immune system :As taro leaves have significant amounts of vitamin C, they help boost your immune system.
Skin Health: Between vitamin E and vitamin A, our skin is well protected when we add taro root to our diets.
Colocasia esculenta is one of the tuberculous root crop that can be grown in humid condition and it is rich source of carbohydrates, dietary fibre, vitamin c, and minerals. So emphasis on incorporation of colocasia esculenta in food preparation to minimise the nutritional deficiency and improve health in human kinds. And also resistant starch is produced using taro is helpful in diabetic patients through slowly digestion of food and reduces estimated glycemic index in the food.
Note: If Ingested Raw:
- Intense burning and irritation of lips, mouth, tongue, and throat.
- Vomiting
- Diarrhea
- Base of tongue swells and can be fatal if swelling is large enough to block the air passage of the throat.
Taro contains calcium oxalate crystals which are needle-shaped and arranged in compact bundles.
The presence of oxalate causes sharp irritation and burning sensation in the mouth and throat when tubers or leaves are eaten, but when boiled reduces the oxalate content (Noonia and Savage, 1999) and thus eliminate or reduce the itching effect after eating.
Some Pacific Island people prefer to soak the taro in cold water before cooking to remove these irritating exudates (Bradbury and Nixon 1998).
Colocasia leaves are cooked and eaten as vegetable and are said to contain B-carotene, iron and folic acid which protects against anaemia (FAO, 1990: Sukamoto, 2003).
Processing of Taro.
Taro is usually prepared in the same way as potatoes or sweet potatoes, by boil, steam or baking. It may also add it to soups, curries and stews.
Never attempt to eat uncooked taro roots and leaves. This plant contains needle-like calcium oxalate crystals, which can lead to extreme irritation in your throat and mouth, resulting in a burning and stinging sensation. For leaves boiling or Blanching for 10 min then used to prepare any recipe.
(Davana T V is assistant professor, Food and Nutrition, College of Sericulture, Chintmani. Bhavana A is scientist (Home Science), ICAR Krishi Vigyan Kendra, Chintamani. Ranjeetha R is a technical assistant horticulture, Taluk Panchayat, Chintamani. They can be reached at davanatv94@gmail.com)
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