Functional properties of composite flours produced with Ivorian taro (Colocasia esculenta L. Cv Fouê) corms flour and wheat (Triticum aestivum L.) flour

The general objective of this work was to assess the functional properties composite flours obtained from flour Ivorian taro corms (Colocasia esculenta, Cv Fouê) with wheat (Triticum aestivum L.). results concerning revealed significant differences (p <0.05). Indeed, water absorption capacity, solubility index and hydrated density increase considerably in various flours. On other hand, bulk density, clarity, wettability porosity have decreased these In addition, stability foam dispersibility increased over time. hydrophilic / lipophilic ratio is greater than 1 exception red oil.