Taro root is indeed a valuable food crop, rich in nutrients like starch, sugar, minerals, vitamins, and fiber. Especially, mucilage in taro root is a thickening, binding, emulsifying, swelling capacities or foaming agent in food. Frying process develops the desirable texture and changes physiochemical parameters. In this study, the taro snack was deep – fried at different temperatures (130, 135, and 140oC) and duration (7.0, 7.5 and 8.0 minutes). The taro snack was evaluated for quality parameters (moisture content, expansion ratio, weight loss, oil absorption, hardness, fracturability, and colour L a* b* values) snack from taro flour. The research findings indicated that frying temperature exhibited a robust positive correlation with the expansion ratio, weight loss, and texture parameters of snacks. Frying time had a predominant negative effect on moisture content but was positively associated with the oil absorption, fracturability, and the colour L a* b* values. The correlations between moisture content and weight loss, and texture of the snack were strong and negative. It can be inferred that a frying temperature of 135 °C for a duration of 8 minutes was identified as suitable for producing taro snacks that exhibited the most desirable attributes in terms of aroma, colour, crispiness, and taste
