ABSTRACT
The most important component in taro corms is the taro starch. Another important component in taro corms is the taro gums. The inflorescences, usually two to five together in the leaf axis are long peduncles, 15-30 cm long, flowering consecutively. Botanically, taro cultivars are distinguished on the basis of flesh color of the corms or cormels, color of the lamina and veins, color of the petiole, the acridity of the leaves and corms. Taro corms are harvested with or without the leaf stalk attached. It was claimed that the corms can be stored longer with the leaf stalk attached. Chemical composition of taro has been reviewed recently by Maga and Bradbury and Holloway. The following is an update on the major chemical components in taro and taro products. The viscosity behavior indicates that the gum is mainly a neutral carbohydrate polymer, probably highly branched. The viscosity was comparable to gum arabic at 2% concentration, but increased drastically at 4% concentration.
