Download as DOCX, PDF, TXT or read online from Scribd
Download as docx, pdf, or txt
You are on page 1of 5
Chapter II
Review Related Literature
This chapter will present a review of related
literature of Taro flour as new substance in making
Pandesal. The research will delve into the various
aspects that make the producing as an effective tool for
transferring knowledge.
Taro
According to Kathleen M. Zelman 2022, Taro root is a
vegetable used in a variety of cuisines around the world.
It has a mind, nutty taste, starchy texture, and
nutrition benefits that make it a healthier alternative
to other root vegetables like potatoes. Taro is commonly
added to savory dishes or fried as snack, but it can also
add a creaminess and purple color to sweet recipes. As
one of the world’s oldest cultivated plant, taro
something goes by different names including arbi,
dasheen, and eddoe. Different varieties can be used
interchangeably and bring the same nutritional benefits
to Your meal. Taro is rich in nutrients that can provide
important health benefits. A one-cup serving has a third
of your daily recommended intake of manganese, which
contributes to good metabolism, bone health, and blood
clotting. Its high levels of vitamins can also promote
healthy vision, skin, circulation, and immune system
function. Taro root has more than twice as much fiber as
potatoes. Dietary fiber improves digestive function and
can relieve issues like constipation, diarrhea, stomach,
ulcers, and acid reflux.
According to Erica Julson 2023, Taro root tastes
midly sweet and is and chock-full of nutrients. You can
find fiber, potassium, magnesium, and many other vitamins
and minerals in this vegetable. It has a brown outer skin
and white flesh with purple specks throughout. When
cooked, it has a midly sweet taste and a texture similar
to potato. Taro root is a great source of fiber and other
nutrients and offer a variety of potential health
benefits, including improved blood sugar management, gut
and heart health.
According to Int J Mol Sci 2021, Even though taro
corm (or taro) is a rich source of heath-promoting
compounds, this crop, as well as tubercle consumption
worldwide, is highly neglected probably because it is
mainly associated with subsistence agriculture. Moreover,
due to poorness, unsustainable farming practices, and
climate change, taro crops face many challenges in
several underdeveloped countries, such as African Sub-
Saharan nations and other countries in Central and South
America.
According to Rachael Link 2023, Taro root is a
tropical root vegetable that is featured in cuisines
around the globe. In addition to providing dishes with a
pop of color, it also brings a host of important
nutrients to the table, including fiber, manganese and
vitamin E. It has edible leaves and a starchy corn, which
can be found in a range of different colors depending on
where it’s grown, including purple, pink or white. It’s
often compared to other starchy vegetables and herbs,
such as konjac root.
4According to Genetic Improvement of Vegetable
Crops, 1993 Taro, Colocasia esculent Schott, Araceae, is
one of the edible aroids distributed throughout the
world, particularly in the tropics. Although cultivated
as an annual, taro is a perennial herb with a thick,
tuberous underground stem whose leaves are simple, broad,
and long-petioled. Unopened leaves and petioles are
prepared like spinach and used as a vegetable, while
the tubers can be steamed or boiled as a delicacy. Taro
has a higher nutritive value than most other root
and tuber crops. Both corms and leaves contain good-
quality protein and are good sources of phosphorus,
potassium, calcium, and readily available iron. The corms
also have very fine-grained, easily digestible starch, a
rich ash content and can be a fair source of oils. There
are possibly thousands of recognized cultivars of taro
that fall into two groups: the “eddoe” type and the
“dasheen” type (Colocasia esculenta var. esculenta). Both
the types are widely grown in both flooded and upland
culture. Despite its tremendous potential, research into
the biology and genetics of Colocasia spp. appears to be
rudimentary. Little attention has been paid to this plant
by breeders, with the result that in most cultures taro
still occupies subsistence crop status. As with most
other food crops, the aims of taro breeding include and
place emphasis on higher yields, resistance to major
diseases (leaf blight and corm rot) and pests
(leafhopper), short crop duration, superior food value
and general acceptance, low or no acridity, adaptability
to harsh environmental conditions—drought, salinity, and
flooding limits—and amenability to mechanization. This
chapter provides an overview of taro breeding and
genetics, with an application of biotechnology and
specialized breeding techniques.
5 According to Taro (Colocasia esculenta), also called
eddo or dasheen, is a tropical plant native to Southeast
Asia that produces a starchy root vegetable with a brown
outer skin and a white flesh with purple specks. Although
commonly referred to as "taro root," the vegetable is
technically not a root but a corm, or underground stem.
Taro leaves and corms are toxic if eaten raw due to high
levels of calcium oxalate, but can be safely eaten once
cooked.
Flour
According to Amy Halloran 2019, flour is a powder
ground from grains — typically wheat. To get a bit more, ahem, granular, when we talk about grains, we’re usually talking about the edible seeds harvested from cereal plants. And these seeds have three parts: the bran, the germ, and the endosperm. The bran protects the seed until it is ready to grow. The germ is where growth begins, and the endosperm stores the stuff that a plant uses as food. White flour is made from the endosperm only — the bran and germ are sifted off and become different products — while whole-wheat flour is most often made by recombining the endosperm with the germ and the bran once the germ is stabilized. The germ and the bran contain fats that spoil quickly, which is why whole-grain flours have a shorter shelf life.
Plant-Based Diet - The Plant-Based Diet For Beginners - What Is A Plant-Based Diet - Plant-Based Diet vs. Vegan, Plant-Based Diet Benefits, and 50 Plant-Based Diet Recipes PDF