Exploiting utilization potential of taro for diverse food products and improved farmer livelihood

Abstract

Taro use is limited due to undiversified utilization options. Generating information on diverse household utilization options of improved taro cultivars and their commercially viable processed forms would boost uptake of newly release varieties. The objective was to assess the utilization potential of four improved taro varieties for diverse food products to ultimately increase their demand for increased production, trade and enhanced farmer's livelihood. Sensory evaluation and corm dry matter content were determined. Flour RVA profiling, starch pasting properties and starch granule morphology were determined using rapid viscosity analysis and light microscopy, respectively. The taro varieties showed diverse food options and pasting properties. Their RVA profiles classification provided a practical guideline for food producers and breeders to select suitable varieties for further product development. These improved taro varieties, when promoted will significantly provide diversified utilization options of taro in Ghana for recovery of the taro industry for food and job security.