This study investigated the chemical, functional and pasting characteristics of the white and red cocoyam varieties in order to determine their suitability for food and industrial purposes. Cormels of the white and red cocoyam (Xanthosoma sagittifolium) were cooked, oven dried and milled into flour. The chemical constituents, their functional and pasting properties were evaluated using standard methods. The results which were expressed on dry basis showed the two varieties to contain 5.93 and 5.43% protein respectively. The ash, fibre and crude fat contents were (3.11 and 2.01) %, (1.12 and 0.71) % and (3.65 and 2.22) % respectively for the white and red varieties. White and red samples contain high carbohydrate content of 86.15% and 89.62% respectively. The functional properties showed that they have high water absorption capacity of (377.50 and 375.00) %, oil absorption capacity of (155.00 and 90.00) % for the white and red cocoyam flour respectively. Oxalate content was 0.72% for both varieties while Phytate was 0.25 and 0.28% for white and red varieties respectively. The white variety gelled at a lower concentration of 8% while the red variety gelled at 10%. The pasting properties showed that the white variety exhibited a better pasting characteristics especially the setback value, break down value, pasting temperature and peak viscosity time and hence may be more useful in making a thick paste and as a thickener in food systems.
PAPER TITLE :PHYSICOCHEMICAL AND PASTING PROPERTIES OF COOKED COCOYAM FLOUR (XANTHOSOMA SAGITTIFOLIUM)
JOURNAL Of SUSTAINABLE TECHNOLOGY | VOLUME 2 NUMBER 11 2011
Paper Details
- Author(s) : OYEBODE, E.T., FAGBEMI, T.N. and OLUWALANA, I.B
- Abstract:
