In the present study, flour from tabouchi or Xanthosoma sagitifolium tuber was analyzed for biochemical composition, physico-chemical, gelatinization and pasting property. It appears that the tuber is nutritious and the results showed that tabouchi is essentially a carbohydrate food (83% dry weight (dw)). Furthermore tabouchi contains protein, fat, ash, fiber and vitamin C to the respective mean contents of 7.61, 0.99, 4.21, 3.76, and 0.013 g/100 g dw. Our study showed that 100 g (dw) of tabouchi flour contains 217.88 mg of phosphorous (P), 109.15 mg of Calcium (Ca), 45.79 mg of sodium (Na), 2208 mg of potassium (K) and 3.43 mg of iron (Fe). The second part of our study focused on the physicochemical properties of the flour from tabouchi. Water absorption capacity, Oil absorption capacity and Solubility of tabouchi flour were 2.10 mL/g dw, 0.85 mL/g dw and 89 mg/ 100 g dw respectively. Swelling of tabouchi flour increased with temperature. Pasting temperature (79°C), Peak viscosity (66.70 cP) and setback (40 cP) obtained during the study of the gelatinization and the pasting profiles suggested that tabouchi flour could be subject to its possible use in food technology. Interestingly, tabouchi could help reducing proteino-energetic malnutrition and some micronutrient deficiencies in our country.

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