Evelyn Njideka  Bede, 
    Effect of Sprouting on Cookability of Cocoyam Tubers and Physicochemical Properties of Cocoyam Flours,
    Journal of Food Technology,
    Volume 10,Issue 5,
    2012,
    Pages 151-155,
    ISSN 1684-8462,
    jftech.2012.151.155,
    (https://makhillpublications.co/view-article.php?doi=jftech.2012.151.155)
    Abstract: The effect of sprouting on the cookability of cocoyam tubers 
  was investigated. Cultivars of <I>Xanthosoma sagittifolium</I> and <I>Colocasia 
  esculenta</I> were planted. The planted tubers were unearthed after every 2 
  days and their cooking time determined until complete sprouting was observed. 
  The planted cocoyam tubers were also dried and ground into cocoyam flour after 
  being unearthed every other day. The water absorbtion, oil absorbtion and gelation 
  temperature of these cocoyam flour samples were also determined. The cooking 
  time for all cultivars increased with increase in the days of sprouting. It 
  was observed that all the cocoyam cultivars could no longer cook after full 
  sprouting was observed which occurred within 8-12 days from the day of planting. 
  Physicochemical properties of the cocoyam flour as affected by days of sprouting 
  also showed that gelation temperature increased while water and oil absorption 
  decreased with increase in the days of sprouting.
    Keywords: Cocoyam;plant;tubers;flour;oil