In many rural subsistence farming systems, the corms are put in a woven basket and carried on the head as in parts of West Africa or on the shoulder where a basket is tied to each end of a stick as in the South Pacific. Effect of a solid state fermentation using Rhizopus oligosporus sp. Journal of the University of Chemical Technology and Metallurgy , 44 4 , This can in turn increase the utilization of cocoyam being an underutilized crop. By decreasing the chances of anemia iron deficiency and boost the flow of blood through the body, you can speed overall metabolism, growth of new cells, and general oxygenation of the body that is always a good idea to keep organs and systems functioning at their optimal levels!

Therefore, it is necessary to take into account this tendency when deciding whether the flour should be used as an ingredient in a given formulation. The temperature of storage significantly affected all the pasting properties except the peak time and breakdown viscosity. Furthermore, this component possesses anti-nutritional and toxic properties, which represent a health hazard for humans when consumed in high concentrations Bsc, Taros can produce smaller tubers or “cormels” which grow off the sides of the main corm. Botanically, the Dasheen is given the scientific name Colocasia esculentavar. This is in agreement with the reported behavior of C.

Food Chemistry85 4 Flour can be produce in several ways, but the key unit operations include: Approved methods 08—01, 30—25 and 46— The leaves are also used as wrapping for food, as plates, and as an umbrella in a rainstorm.

literature review on cocoyam flour

The fflour with its content was placed inside muffle furnace at C for 4h, withdrawn, cooled in dessicator and weighed. All analysis in this section was expressed on dry weight basis.

literature review on cocoyam flour

This is chiefly due to a dearth of cocoyam research personnel coupled with limited research facilities and funding available to these few researchers. A reflection of the minerals contained in a food sample is its ash content. These traditional storage conditions reduce moisture loss and promote the curing of wounds.


It must be noted though, that refrigeration technology cost more than traditional and ventilated storage methods, and investments in capital equipment, packaging, technical skill, and power supply are necessary.

Hence, the crop has remained perpetually under-researched and under-utilized.

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

This was evaluated by the method of Wang and Kinsella Harvesting is carried out by lifting the corms by hand. Drying was performed in duplicated and the average values recorded.

literature review on cocoyam flour

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.

The corm flour presented literaturre low content of anti-nutrients Table 3which can be ascribed to the high water solubility of these components Igbabul et al. The low reducing sugars value 3. Development, nutritional evaluation and acceptability of processed millet Eleusine coracana, soybean Glycine max and sesame Sesanum indicum flours and blends. There are currently no blue-prints to eradicating the problem, but hand-picking, irrigation with saline water and copper based pesticides are among the practices currently being tested for control of this pest at the University of Hawaii.

Quality changes in cocoyam flours during storage

During a process that requires the application of heat some of the starch present in flour may have gelatinized and ccooyam process absorb moisture, swell and consequently lead to reduced wettability and this might be the reason for the observed effect. Agricultural Journal1 4 Effect of a solid state fermentation using Rhizopus oligosporus sp. The main component was NFE in the flour from both corm sections.


Those who depend heavily on the crop for survival —the most vulnerable groups—have neither the resources nor the voice to influence its future.

In general, tannia keeps better in traditional pit storage better than ventilated room or barn storage. Determination of functional properties Bulk density This was evaluated by the method of Wang and Kinsella These cultivars fall into two main groups: The quantity of sugars 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 No statistical difference was found in terms of porosity.

Afterwards, the corm was packed using a vacuum sealing system in highly in oxygen revoew moisture resistant bags, and stored in cardboard deview at room temperature.


Asia Pacific Journal of Clinical Nutrition cocoyqm, 8 1 Therefore, corm flour does not constitute a major health hazard in this regard, making it suitable for human consumption. In South Pacific Island countries, edible aroids, principally taro, form a high proportion of the root crops however in the Caribbean and West Africa, tannia dominates. The most abundant mineral found in cocoyam corm flour by a wide margin was potassium.

But edible aroids have a short period of shelf life, and this creates specific problems with deview supply of new planting materials. Upon comparing pasting profile values of corm flour with those reported in the literature, its gelatinization temperature is similar to that of C.