The objective of this study was to increase our understanding taro flour quality characteristics and their sensitivity to the effects of thermal processing. To investigate this, the variability of color values, antinutrient (calcium oxalate), paste and gel properties of dried taro flour was evaluated by blanching taro root slices at different temperatures (80, 90, and 100°C) and durations (1, 2, and 3 minutes). Blanching temperature improved the color values and reduced calcium oxalate more than the blanching duration. About 50–75 % of the variability of Rapid Viscosity Analyser (RVA) pasting properties and hardness of flour gels kept at 4°C for 24 h was contributed by blanching temperatures. Flour gel consistency had a higher variance (65 %) from blanching time, although blanching temperature also contributed significantly to variability. Raising the blanching temperature boosted the consistency and hardness of taro flour gel, but lowered its viscosity and pasting temperature. Meanwhile, extending the blanching duration heightens taro flour viscosity and gel consistency but diminished gel hardness. Viscosities were negatively correlated with gel consistency but positively with hardness. Understanding the extent of the specific blanching process affecting functional properties of taro flour is useful for food technologists to apply in foods and other applications