The Effect Of Lime Juice On The Quality Characteristics Of Unsprouted And Fermented Sprouted Cocoyam Flour Samples

ABSTRACT

Flours produced from lime treated Unsprouted and fermented sprouted cocoyam (Xanthosoma Sagittfolium) flour were evaluated for Proximate Composition, Some Mineral Composition, Functional Properties and Anti-Nutritional Factors. The result showed that Xanthosoma contained Carbohydrate 77.13%, Moisture 9.52%, Ash 3.24%, Crude Fiber 1.06%, and Crude Protein 8.19%, fat 0.85%. Results revealed the lime treated fermented cocoyam flour had protein content increase from 7.84% to 8.19%. The lime treated ferment cocoyam flour affected the functional properties of samples and there were significant differences (P<0.05) among the samples. The results showed that the mineral content of the samples was high which contained calcium 24.78%, phosphorus 53.86%, iron 0.67%, and potassium 71.83%, and sodium 45.37%, zinc 0.46%. Incorporation of lime juice treated fermented cocoyam flour resulted in proportional increase in the protein content of the flour samples><0.05) among the samples. The results showed that the mineral content of the samples was high which contained calcium 24.78%, phosphorus 53.86%, iron 0.67%, and potassium 71.83%, and sodium 45.37%, zinc 0.46%. Incorporation of lime juice treated fermented cocoyam flour resulted in proportional increase in the protein content of the flour samples.