TARO “Colocasia esculenta”: It’s Utilization in Food Products in Ghana

Abstract

Background: The study developed Taro "Colocasia esculenta" products and sensorily assessed acceptability and promotion in the diets of Ghanaians to help address the increasing persistent malnutrition among Ghanaians and provide employment through agro-processing. Materials and Methods: Composite flours were produced from taro, soybeans, rice and maize and analyzed proximately. Ten panelists, 5 males and 5 females were purposively sampled from the VOTEC Department of University of Cape Coast and interviewed. A self developed questionnaire was administered to panelists to evaluate the sensory properties of baby food and pastries prepared from the composite flours. Panelists' scores were subjected to ANOVA and Duncan's multiple test at alpha