LITERATURE REVIEW ON COCOYAM FLOUR

Harvesting is done by shaking up the plant and uprooting it and bringing out the cormels while those cormels that remain in the soil are dug out. Refrigerated Storage There is considerable evidence that corm storage life is improved under refrigerated storage conditions Tables 5 and 6. Upon comparing the proximate composition of flour from corm apical and middle sections Table 2 , only ash and crude protein content show a statistical difference. Other Storage Techniques Successful storage of aroids in plastic bags alone or in combination of traditional storage structures has been reported. Effect of processing on energy values, nutrient and anti-nutrient components of wild cocoyam Colocasia esculenta L.

This has limited application of post-harvest technologies to maintain quality and improve marketing potential. The temperature of storage significantly affected all the pasting properties except the peak time and breakdown viscosity. This limited use is attributed to the acridity problem, which renders the leaves, petioles, and corms unacceptable for use without costly, high-energy preparation Tang and Sakai, Nutritive value of raw and processed jackfruit seeds Artocarpus heterophyllus: Functional properties of complementary diets developed from soybean glycine max, groundnut Arachis hypogea and crayfish Macrobrachium SPP. The skin is brown with white or pink flesh.

Despite local economic importance, there is limited scientific information on post-harvest properties and related commercial food applications.

This method involves three steps: The mass of residual incinerate was calculated as ash content. Results were expressed as means with their respective standard errors. In parts of the Philippines, corms are stored in wooden platforms with the flohr arranged in irregular rows and covered with dry grass and finally with soil.

The difference in mass was recorded as crude fat AOCS Atti on reported a decrease in ash content in fermented millet, whereas SEFA—DEDEH and Kluvitse observed an increase in ash content in fermented maize cowpea blends, both increase and decrease were observed in the ash content of the cocoyam flour studied.

  BARNETT-HART CDO THESIS

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

Whiteness index WI was calculated according to the equation proposed by Hsu et al. Texture Analysis of Taro Colocasia esculenta L.

Storage life is generally improved at conditions of lower temperature and high humidity. Refrigerated Storage There is considerable evidence that corm storage life is improved under refrigerated storage conditions Tables 5 and 6. Production and quality evaluation of complementary food formulated from fermented sorghum, walnut and ginger. Shovels are also used.

Storage losses can be reduced by minimizing the occurrence mechanical damage and leaving the corms untrimmed during storage Cooke et al.

literature review on cocoyam flour

Materials literagure Methods Materials Cocoyam tubers used for this study were purchased from a local market in Abeokuta, Nigeria. Published online Feb Although the protein content found in cocoyam corm flour 9. Effects of cocoyam anti nutritional factors range from reductions of food and feed intake, with depression of weight gain, to pancreatic hypertrophy in experimental animals.

Therefore the extension of storage life may necessitate preservation including reduction of water activity, addition of chemical anti-microbial agents and anti-oxidants Owuamanam et al.

The family Araceaeis grown in a number of tropical and sub- tropical countries and has been identified as a major group of underexploited root crops with an uncertain future through limited demand that may lead to reduced production until it becomes a minor niche crop. 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.

Cocoyam flour is a good source of dietary fiber and potassium and may be useful when oil absorption capacity is necessary to impart desirable organoleptic properties to certain foods. The increment in water absorption capacity is attributed to the formation of additional hydrogen bonds between water molecules and amylose and amylopectin chains. Storage periods of months have also been recorded under similar conditions Plucknett and White, This approach was adopted on the premise that vitamins and minerals occurred in negligible quantities.

  THESIS BINDING THE MALL SLIGO

Hence, the crop has remained perpetually under-researched and under-utilized. Crude fiber content decreased from 0. Taro seeds were dispersed by birds, and palm civets.

Quality changes in cocoyam flours during storage

However, resulted in a significant reduction in starch content and increase in total sugar content. Experimental trials indicate that up to 7 metric tonnes of taro leaves and petioles per ha can be achieved in a 3-month period.

For this reason the discrepancies in question may not be solely due to inherent differences among species varieties or cultivars. Edible aroids are susceptible to chilling injury CI at low temperature storage although the phenomenon has not extensively investigated.

literature review on cocoyam flour

Ciencias MarinasRevoew 43 This analytical fraction is principally constituted by carbohydrates starch being the most abundant. Cocoyam flour nutritional value, microbiological stability, and physicochemical and functional properties are favorably comparable to commercially available flours. The significant effect observed because of the processing methods could be due to the activities of lipolytic enzymes and that of the fermenting microflora during storage.