ABSTRACT
Taro is an important food crop in the tropical and subtropical regions. Like the other root crops, taro can be drum-dried into flakes. In the processing of taro, sugar was added in the preparation of the slurry for drum-drying in order to induce thermoplasticity in the finished product. Addition of fruit puree to the cooked taro in the preparation of the slurry for drum-drying has the advantage of adding sugar and at the same time incorporating the fruit flavor into the finished product. This report presents (1) the operation criteria for preparing pineapple-taro and mango-taro flakes; (2) their properties; and (3) the acceptability of the finished products in various forms.
