Development and Nutritional Analysis of Taro Powder [Colocasia esculenta (L.) Schott.] Enriched with Natural Colorants

Abstract

Aims: To prepare an anthocyanin rich food product from Indigenous plant species. Study Design: Lab experiments based on CRD statistical analysis. Place and Duration of Study: Department biochemistry and agricultural chemistry, Assam Agricultural university, Jorhat, Assam, India between June 2018 and January 2020. Methodology: We collected anthocyanin rich plant samples viz.  fruits of jamun (S. cumini L. and S. fruticosum Roxb. DC.), full-grown flowers of rose (R. indica L.) and studied the stability of total anthocyanin under pH, temperature and light. Taro powder was selected with low oxalic acid content to prepare an anthocyanin rich food product. The storage duration was also study biochemically for its commercial application. Results: total anthocyanin content as 124.87±0.07 mg/100g (S. cumini L.) followed by 115.26±0.09 mg/100g (R. indica L.) and 91.41±0.09 mg/100 g (S. fruticosum Roxb. DC.). The anthocyanin pigments were found to be stable at an acidic pH (up to pH 5) and below 40º C temperature and activity was maintained under a light of 2500 lux for 6 hours. A novel food product was developed by immobilizing pigments extracted from S. cumini L., S. fruticosum Roxb. DC. and R. indica L. on Colocasia esculenta (L.) Schott. (variety: Ahina) powder. Conclusion: Anthcyanins act as potent antioxidant but its stability after extraction is a major concern. By applying different storage condition and suitable carrier material selection it can be stored for long.