Nutritional Chemical Analysis of Taro (Colocasia esculenta Schott) Accessions from the State of Tabasco, Mexico

a) Objective: Determine the main nutritional properties and content of bioactive compounds of five varieties of Malanga, cultivated in the municipalities of Huimanguillo and Cunduacan, Tabasco. b) Methodology: The varieties evaluated were called: Campechana, Chiapaneca, Tabasqueña, Dulce (P1 and P2), the proximal chemical composition, non-nutritional compounds and the antioxidant activity were determined. The data obtained were analyzed by an analysis of variance and the Tukey test was applied. c) Results: These varieties presented a protein content from 1.13-3.95; lipids 0.64-2.94; ash 1.58-7.32; moisture 2.28-5.34 (%). In all cases, the starch content stood out with values of 62.7-74.7%. This compound is important in the food industry, because it has functional properties that make it viable for use in various food systems or other applications. Among the non-nutritional compounds, phytates were identified with concentrations between 0.235-0.40 g eq. sodium phytate / 100 g sample, total phenols 0.54-5.76 g eq gallic acid / 100 g sample; condensed phenols 1.20-1.51 mg catechin /100 g sample; saponins 0.37-1.02 mg eq. Diosgenin / 100 g sample; and trypsin inhibitors 0.00-0.70 UIT / 100 g sample. Finally, it was determined that the antioxidant activity presented values between 0.29-0.57 g eq. of trolox / g of flour. d) Limitations: Limitations were not presented in this work. e) Conclusions: The varieties evaluated presented non-nutritional compounds in low concentration, and adequate antioxidant activity, so the Malanga varieties from the state of Tabasco can be considered sources of starch and compounds with antioxidant activity.Objective: To determine the main nutritional properties and content of bioactive compounds of five varieties of taro, grown in the municipalities of Huimanguillo and Cunduacán, Tabasco. Methodology: The Campechana, Chiapaneca, Tabasqueña, Dulce (P1 and P2) varieties were evaluated to determine their proximal chemical composition, non-nutritional compounds, and antioxidant activity. An analysis of variance and the Tukey test were applied to the data obtained. Results: These varieties had a protein, lipid, ash, and moisture content of 1.13-3.95, 0.64-2.94, 1.58-7.32, and 2.28-5.34 %, respectively. In all cases, the starch content stood out with 62.7-74.7% values. This compound is important in the food industry because its functional properties enable its use in various food systems or other applications. Among the non-nutritional compounds, the following concentrations were identified: phytates (0.235-0.40 Eq/g sodium phytate / 100 g sample); total phenols (0.54-5.76 Eq/g gallic acid / 100 g sample); condensed phenols (1.20-1.51 Eq/mg catechin / 100 g sample); saponins (0.37-1.02 Eq/mg Diosgenin / 100 g sample); and trypsin inhibitors (0.00-0.70 UIT / 100 g sample). Finally, the antioxidant activity had 0.29-0.57 Eq/mg of trolox / g of flour values. Limitations: This work had no limitations. Conclusions: The varieties evaluated presented low concentration of non-nutritional compounds and adequate antioxidant activity; therefore, the taro varieties from the State of Tabasco can be considered sources of starch and compounds with antioxidant activity