From starch to bioactives: emerging trends in taro (Colocasia esculenta L.) research on composition, functionality, health benefits, and sustainable food potential

Abstract

L.), a globally significant root crop, has garnered renewed scientific interest due to its nutritional richness, bioactive compounds, and diverse functional applications. Recent studies have elucidated its unique composition, including high-quality starch with low glycemic potential, dietary fiber, polyphenols, i.e., flavonoids, anthocyanins, and potassium, calcium, iron minerals. Innovations in processing strategies, such as fermentation and thermal applications, have enhanced its digestibility while mitigating anti-nutritional factors like oxalates. Functionally, taro exhibits prebiotic, hypoglycemic, and hypocholesterolemic properties, attributed to its resistant starch and antioxidant activity. Taro corms starch (70%-80% on dry basis) contemplate as a cheapest abode for food industries