Different Techniques to Obtain Demucilated Flour from Taro Rhizome, Yield, Qualitative and Instrumental Analyzes

The mucilage extracted from the taro rhizome has interesting characteristics that allow it to be used in the food industry as a thickener, stabilizer, emulsifier, and substitute for lipids in bakery products. During the extraction of this mucilage, there was the formation of a subproduct still unknown to science in every technique used. The study of this residue is interesting even though, at first, there is no application for it. However, it can be produced in high quantity if the taro mucilage is extracted at a high scale, adding to the value of the culture of taro rhizomes. The objective of this work is to characterize, in a preliminary way, the demucilated taro flour obtained through two different mucilage extraction techniques at two different temperatures: room temperature and 80 ℃. The extraction at room temperature and high temperature (80 ℃) was followed by filtration in polyester fabric and drying. The yield of each flour was calculated, and then, the Biuret and Iodine tests were performed for protein and starch detection, respectively, as well as the obtaining of the infrared spectrum. The presence of starch was detected in all the flours studied. Meanwhile, the protein was only present in the demucilated flour obtained through the extraction process at high temperatures. The infrared spectra indicated the presence of carbohydrates in both flours. The flours have differences in yield and chemical composition due to the obtaining techniques. Other analyses of chemical, physical, and technological properties are a point of interest for future works.