Effect Of Processing Methods On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Maffa (Scoth) Flour

CHINGOZIRIM PURITY | 66 pages (14314 words) | Projects
Food Science and Technology | Co Authors: RICHARD

ABSTRACT

 The proximate composition, functional properties and anti-nutritional content of cocoyam (Xanthosoma maffa (Scoth) flour processed by different methods (boiling, blanching, roasting, microwaving) were evaluated. The result showed that there were significant differences (p<0.05) in the proximate composition. The moisture content ranges from 5.30% to 6.80%. The fat content ranged from 0.75% to 1.40%. The control sample had significantly (p<0.05) higher protein 6.80% and ash (2.40%) content than other processing methods. The results of the functional properties showed that there were significant differences (p<0.05) between the tuples. The bulk density ranged from 0.588g/ml to 0.714g/ml. Emulsion capacity ranged from 28.52% to 34.22%, swelling index ranged from 1.26ml/ml to 2.00ml/ml and foam capacity ranged from 20.42% to 24.70%. The control sample had the highest values for oxalate (0.65mg/100g). phytate (3.27mg/ 100g), flavonoid (0.43%), tannin (0.32mg/100g), saponin (0.67%), phenol (0.78mg/ 1 00g) and hydrogen cyanide (1.39mg/l 0Og). Boiling had significant effect on anti-nutrients reduction which enhanced the nutritional quality of cocoyam flour. 

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APA

CHINGOZIRIM, P (2022). Effect Of Processing Methods On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Maffa (Scoth) Flour. Repository.mouau.edu.ng: Retrieved Mar 28, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-the-proximate-composition-functional-properties-and-antinutritional-content-of-cocoyam-xanthosoma-maffa-scoth-flour-7-2

MLA 8th

PURITY, CHINGOZIRIM. "Effect Of Processing Methods On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Maffa (Scoth) Flour" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 21 Nov. 2022, https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-the-proximate-composition-functional-properties-and-antinutritional-content-of-cocoyam-xanthosoma-maffa-scoth-flour-7-2. Accessed 28 Mar. 2024.

MLA7

PURITY, CHINGOZIRIM. "Effect Of Processing Methods On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Maffa (Scoth) Flour". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 21 Nov. 2022. Web. 28 Mar. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-the-proximate-composition-functional-properties-and-antinutritional-content-of-cocoyam-xanthosoma-maffa-scoth-flour-7-2 >.

Chicago

PURITY, CHINGOZIRIM. "Effect Of Processing Methods On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Maffa (Scoth) Flour" Repository.mouau.edu.ng (2022). Accessed 28 Mar. 2024. https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-the-proximate-composition-functional-properties-and-antinutritional-content-of-cocoyam-xanthosoma-maffa-scoth-flour-7-2

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