Effect of boiling time on chemical composition and physico-functional properties of flours from taro (Colocasia esculenta cv fouê) corm grown in Côte d'Ivoire.

Taro (Colocasia esculenta cv fouê) corm was subjected to different boiling times and the changes in chemical composition and physico-functional properties were investigated using standard method. The change in boiling time led to a significant (P < 0.05) reduction in the moisture, reducing sugars, total sugars, crude fat, crude fibre, total phenolic compound contents and iodine affinity of starch, whereas the total carbohydrate content, water absorption capacity, water solubility index, paste clarity and foam capacity increased significantly (p < 0.

Purification and characterization of cell suspensions peroxidase from cotton (Gossypium hirsutum L.).

Two peroxidases, cPOD-I and rPOD-II, have been isolated and purified from cotton cell suspension and their biochemical characteristics studied. rPOD-II from R405-2000, a non-embryogenic cultivar, has higher activity than cPOD-I derived from Coker 312, which developed an embryogenic structure. The cPOD-I and rPOD-II had molecular mass of 39.