Vol. 11, Issue 9 (2022)

Author(s):
Shubham Chandrakar, PS Pisalkar, S Patel, D Khokhar and NK Mishra

Abstract:
The physico-chemical characteristics of the 20 randomly chosen taro roots have been investigated in this paper. The taro root's total weight, edible portion weight, and non-edible portion weight which ranges from 41.74 to 76.13 g, 32.79 to 56.11 g, and 8.95 to 20.02 g, respectively averages 53.84, 40.88, and 12.96 g respectively. The average length of a taro root is 76.197 mm, and they vary from 30.01 to 112.45 mm. The top portion of taro root has a diameter ranging from 32.1 to 42.75 mm, with an average diameter of 39.180 mm. Similar to the top portion; the middle and bottom portion has an average diameter of 28.784 and 17.801 mm and ranges from18.06 to 38.21 mm and 11.8 to 23.5 mm, respectively. The sample's average hardness was determined to be 45.77 kg. The average value of moisture content, protein, fat, crude fibre, ash content and carbohydrate of fresh taro roots are 77.96%, 2.153%, 0.261%, 1.844%, 1.222% and 15.239% on a wet basis, and 353.80%, 9.770%, 1.185%, 8.368%, 5.546% and 69.155% on a dry basis, respectively.