Potentials of Modified Beneng Taro (Xanthosoma undipes K.Koch) Flour as an Alternative Functional Food Ingredient.

Beneng taro is an Indonesian tuber with high starch and fiber, which has the potential to be turned into modified flour. This study aimed to analyze the physical characteristics and yield processing of modified Beneng taro flour. Tuber of 1.5 years old was used, and it was soaked and fermented to produce modified flour. The fermentation process helped to produce more refined and whiter flour, but the yield of modified Beneng taro flour fermentation with a starter was not different from the one with a starter. So, beneng taro is a potential material for alternative functional food ingredients. [ABSTRACT FROM AUTHOR]