Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
The effect of sprouting on the cookability of cocoyam tubers was investigated. Cultivars of Xanthosoma sagittifolium and Colocasia esculenta 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.
How to cite this article:
Evelyn Njideka Bede. Effect of Sprouting on Cookability of Cocoyam Tubers and Physicochemical Properties of Cocoyam Flours.
DOI: https://doi.org/10.36478/jftech.2012.151.155
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2012.151.155