Production and characterization of tannia rhizome flour

Abstract

Tannia is an unconventional vegetable of high nutritional value. In Brazil, only its leaves are used, and the use of its rhizome is advantageous to avoid post-harvest losses and to reduce waste. Thus, the objective of this work is to produce and characterize the tannia rhizome flour in terms of its physical-chemical characteristics, centesimal composition, and technological properties. The flour was obtained by drying the rhizome slices at 65 °C in a drying oven and subsequent grinding. The fineness modulus was 3.10, with a classification between fine and medium, with a yield of 14.36%. With a pH of 5.43, and a titratable acidity of 4.09%, it was classified as low acid. As it presents water activity equal to 0.23% and moisture content of 6.07%, it is a product without risk of microbial development. The water solubility (16%), milk solubility (11.44%), WAI (8.08 g.g-1), MAI (6.52 g.g-1) and OAI (3.68 g.g-1) obtained, show an excellent application of the flour in meat products, instantaneous and milk-based, proving its viability in the use of the tannia rhizome flour as a nutritional source for the population and a possible ingredient in formulations of food products.

Keywords

• centesimal composition
• vegetable
• xanthosoma sagittifolium schott