POTENTIAL OF TARO FLOUR (COLOCASIA ESCULENTA L.) IN CAKE PREPARATION BY TOTAL AND PARTIAL REPLACEMENT OF WHEAT

Abstract

This article aims to discuss the viability of using taro as a row material in the preparation of cakes, taro flour was obtained for the preparation of 100% of taro and the partial inclusion of wheat flour in 50 and 70%. To this end, taro rhizomes were purchased in a market in Santo António, which were cleaned in running water, peeled, sliced with the help of a stainless steel knife and placed to dry directly in the sun for five consecutive days, subsequently dried and submitted to pulverizing in a mill with 1mm diameter sieve attached to the machine, after obtaining the flour it was packaged for later use. Each of the proportions was mixed with various ingredients and a dough was formed which, after being taken for the oven, resulted in cakes of good acceptability. Must of attributes did not show significant difference with the exception of softness in which the control cake sowed better softness in relation to the cakes with taro inclusion.