Aydın Gastronomy

Yazarlar: Cansu AKGÜL, Ayla ÜNVER ALÇAY, Nuray CAN

Konular:-

Anahtar Kelimeler:Taro,Colocasia esculenta,Food,Health,Nutrition

Özet: Taro  [Colocasia esculenta (L.) Schott] is a tropical root vegetables from the family of the Araceae. Taro, which is raised extensively in 43 country around the world, is grown in region of Antalya and Mersin. Leaves and tubers of taro can be consumed. Taro tubers are blanched to cooked vegetables dishes. The leaves of taro are eaten as vegetables by people and also are regarded as wrapping and soup., The consumption of local in Turkey, taro tubers are blanched with meat. It is used as canned food, flour, chips, noodle and frozen food in tropical and subtropical countries. ‘Poi’ and ‘Sapal’ in Hawaii and ‘Achu’ in Cameroon are produced from taro tuber. Dried fine powder of the taro tuber is used as thickening additives for  bread, pastry, food and pasta. Mucilage of taro is added to diet products. Calcium oxalate is presented in tubers and leaves of taro, which can cause irritation in the digestive tract when consumed without cooking. Taro has been shown effect to prevent the development of harmful bacteria in the intestine, to regulate the immune system, to increase mineral absorption, to accelerate blood flow in the colon. Taro’s anticarcinogenic, antiinflammatory effect has been reported. It has been reported in scientific studies that extracts obtained from taro inhibit certain tumor metastases strongly and specifically. Gastronomy and food industry have the potential to develop new products from taro which is a rich source of nutrition and has positive effects on health. Since the method of processing of the golevez is very unknown in our country, it is widely consumed only in the regions where it is produced. Except for the areas where taro is grown in order to increase the recognition of taste and consumption of the appropriate food should be studied by gastronomy experts

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