It was also microbiologically stable after storage for 9 months at room temperature. Reducing sugars were found to be a minority component in the flour. Cocoyams are nutritionally superior to both cassava and yam in the possession of higher protein, mineral and vitamin contents as well as easily digestible starch. The mean WI for both corm sections was Food Hydrocolloids , 52,

Taro is a plant that must be tilled and watered if it is to grow and perform. Due to the easy digestibility factors of cocoyam, this root crop is suitable for producing infant meals as well as food for patients recovering from sicknesses. Functional and pasting characteristics of breadfruit Artocarpus altilis Afri. Therefore, the evaluation of the quality changes during the storage of food products is of uttermost importance to establish the best storage condition for the product. International Journal of Chemistry , 17 1 ,

Traditional storage systems are mainly suited for short-term storage and have limited success with long-term storage, which is necessary for marketing beyond the harvest period.

Characterization of cocoyam (Xanthosoma spp.) corm flour from the Nazareno cultivar

Therefore, cocoyam corm could be considered as an alternative to others starchy vegetables i. The peak time and pasting temperature ranged from 5.

literature review on cocoyam flour

This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. All analysis in this section was expressed on dry weight basis. Click here to sign up. The Dasheen produces a large, barrel-shaped mother corm surrounded by several smaller cormels. Food Science and Technology Campinas28 3 With increasing concern about chemical sprays, farmers should monitor their crop regularly and remove these pests when they appear.

Regrettably, in spite of the wide adaptability of cocoyam, its nutritional benefits and its role in the economy and livelihood of the rural poor in SSA, the crop has received very little attention from agricultural researchers and government policymakers.


Quality changes in cocoyam flours during storage

The nitrogen-free extract NFE was estimated by difference. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

literature review on cocoyam flour

Pasting characteristics of flour are of importance in food processing because they influence the texture, stability, and digestibility of starchy foods and, thus, determine the application and use of the flour in various food products. Difference in mass is reported as crude fibre.

Upon comparing the proximate composition of flour from corm apical and middle lierature Table 2only ash and crude protein codoyam show a statistical difference. Food Chemistry54 1 Nutritional compositions of selected tubers and root crops used in Nigerian food preparations. The corm is shaped like a top with rough ridges, lumps and spindly roots, and usually weighs around pounds, but can weigh eight pounds. Materials and Methods Materials Cocoyam tubers used for this study were purchased from a local market in Abeokuta, Nigeria.

Development of a multipurpose flour from cocoyam corm could provide a value-added option for the local food industry. Change in weight was expressed as percent water absorption based on the original sample weight. Results in the literature must be tested and adapted under local conditions. High levels of vitamin A, vitamin C, and various other phenolic antioxidants found in taro root helps to boost immune system and help eliminate dangerous free radicals from our system.

In order to maximize flour yield, three types of equipment were used: For tannia, on the other hand, mature cormels may be harvested continuously for days or more, leaving the main rwview in the ground to develop new cormels. Additionally, removal of the leaves would improve field sanitation, and reduce the subsequent land preparation required. This liherature fraction is principally constituted by carbohydrates starch being the most abundant.


The quantity of flpur that cannot be digested which are present in a food sample is its crude fiber; crude fiber has been found to support the movement of food across the digestive tract Adeleke and Odedeji According to the present results, literatuge absorption capacity and water solubility index of both the middle and apical corm flours presented the same increasing tendency during the hydrothermal treatment.

Table 1 present results regarding physical properties of the flour.

Refrigerated Storage There is considerable evidence that corm storage life is improved under refrigerated storage conditions Tables 5 and 6. Reducing sugars were found to be a minority component in the flour.

Both CRRD and TLB are of great concern to cocoyam farmers in the region because of their potential to cause total crop failure, thereby revoew a great threat to food security.

Fiber helps to add bulk to our bowel movements, thus helping food move through the digestive tract and facilitating improved digestion. Use of multivariate techniques in studying flour making characteristics of some Cassava Mosaic Disease resistant cassava clones.

Its ability rlour grow in waterlogged conditions allows for the utilization of hydromorphic soils which are unsuitable for other crops Onwueme, I.