LITERATURE REVIEW ON COCOYAM FLOUR

Functional properties of complementary diets developed from soybean glycine max, groundnut Arachis hypogea and crayfish Macrobrachium SPP. The pasting properties of cocoyam flour as influenced by storage periods, processing methods, and storage temperatures. By eliminating these free radicals, our general health is almost guaranteed! Several pertinent studies are available in the literature, Coronell-Tovar conducted preliminary work on three methods for oxalate reduction water soaking, sun drying, and cooking in cocoyam corm from the Nazareno cultivar. Panoff, , Hambali,

In order to maximize flour yield, three types of equipment were used: The cut surface of the sett should face upwards in a slanting position. Also, the pH of the parboiled cocoyam flour reduced and later increased. For tannia, on the other hand, mature cormels may be harvested continuously for days or more, leaving the main corm in the ground to develop new cormels. The pH values of the cocoyam flours are within the low acid to neutral range 4—8 of which might support the growth and proliferation of microorganisms, particularly in the slurry form. The high content of carbohydrate observed in the samples may be attributed to the high amount of carbohydrate in cocoyam.

Characterization of cocoyam corm flour demonstrates its potential use as ingredient in food industry.

literature review on cocoyam flour

Antinutritional factors in root crops. There are two types of edible cocoyams, namely the Dasheen and Eddoe that differ in terms of size and shape of the corms.

Two hundred corms raw material were washed with water to eliminate soil particles and dirtiness, and then immersed in a ppm solution of sodium hypochlorite for 15 minutes.

This is an Open Access article distributed under the terms lietrature the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The pasting properties of cocoyam flour as influenced by storage periods, processing methods, and storage temperatures.

  DISSERTATION COMPARATIVE LES BELLES SOEURS

All parts of the plant contain acrid principles, which are irritating to the mouth and oesophagus, and these can be removed by cooking or fermentation. The temperature of storage significantly affected all the pasting properties except the peak time and breakdown viscosity.

literature review on cocoyam flour

literatre A reflection of the minerals contained in a food sample is its ash content. Resistant starch content, in vitro starch digestibility and physico-chemical properties of flour and starch from Thai bananas.

Storage life is generally improved at conditions of lower temperature and high humidity. The cylinder was tapped continuously until there was no further change in volume.

Four of fermentation on the proximate composition, antinutritional factors and functional properties of cocoyam Colocasia esculenta flour. Universidad Nacional de Cordoba. Journal of Agricultural and Food Chemistry56 6 Spencer stated that taro and other edible arioida were distributed from east India to Formosa and the Solomon Islands. Since cocoyam was removed from the focus crops of the CGIAR centers some decades ago, there has been limited progress from the various African national agricultural research services NARS institutes who took over the responsibility of conducting research on the crop.

Cocoywm mean oil absorption capacity determined in the cocoyam corm flour was 1.

Sprouting and chill injury at low storage temperature also reduce quality in stored corms. Taro can be stored in shaded pits for about 4 months without significant losses in quality and quantity, and satisfactory storage has been achieved for up 3 months under a variety of tropical conditions. Vitamin C is found in taro roots which help to encourage immune system to create more white blood cells which help to defend the body from foreign pathogens and agents. The corm flour presented a low content of anti-nutrients Table 3which can be ascribed to the high water solubility of these components Igbabul et al.

It also promotes circulation to the scalp.

  HOMEWORK HANGOUT BPCC

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

Botanically, the Dasheen is given the scientific name Colocasia esculentavar. Vitamin B6 benefits include curbing pain and can be useful in supplement form for controlling aches in the muscles and joints due to arthritis. Flour elaboration from an agricultural residue such as the corm would represent a value-added alternative for the cocoyam crop harvested in Puerto Rico, with possible increased profitability for the farmer, while also expanding the available options of starchy foods for local consumers.

The protein content of all samples was relatively low and cocoyam has been reported as a poor source of protein Oyenuga ; Okaka and Isieh Under these conditions, the storage life of taro corms has been extended for up to 4 weeks with no beneficial effect on the storage of tannia. It was also microbiologically stable after storage for 9 months at room temperature.

Quality changes in cocoyam flours during storage

Enter the email address you signed up with and we’ll email you a reset link. The peak viscosity, trough, breakdown, final, and setback viscosity of the samples ranged from Upon comparing pasting profile values of corm flour with those reported in the literature, its gelatinization temperature liherature similar to that of C. The anti-nutritional component analysis showed low levels of oxalate 5.

The present research sought to take advantage not only literafure the usually edible part of the plant cormelbut also the corm or main stem part discarded as waste or used as propagation material. Skip to main content.

literature review on cocoyam flour

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