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

RICHARD CHINGOZIRIM PURITY | 64 pages (12067 words) | Projects
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Food Science and Technology

ABSTRACT

 The proximate composition, functional properties and anti-nutritional content of cocoyam Xanihosoma malTa (Scoth) flour processed by different methods (boiling, blanching, roasting, microwaving) were evaluated. The result showed that there were significant differences (p (5) in the proximate composition. The moisture content ranges from 5.30% to 6.80%. 'Ihe fat content ranged from 0.75% to 1.40%. The control sample had significantly (

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APA

RICHARD, P (2021). Effect Of Processing MethodS On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Mafflu) (Scoth) Flour. Repository.mouau.edu.ng: Retrieved Nov 24, 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-mafflu-scoth-flour-7-2

MLA 8th

PURITY, RICHARD. "Effect Of Processing MethodS On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Mafflu) (Scoth) Flour" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 03 Dec. 2021, https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-the-proximate-composition-functional-properties-and-antinutritional-content-of-cocoyam-xanthosoma-mafflu-scoth-flour-7-2. Accessed 24 Nov. 2024.

MLA7

PURITY, RICHARD. "Effect Of Processing MethodS On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Mafflu) (Scoth) Flour". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 03 Dec. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-the-proximate-composition-functional-properties-and-antinutritional-content-of-cocoyam-xanthosoma-mafflu-scoth-flour-7-2 >.

Chicago

PURITY, RICHARD. "Effect Of Processing MethodS On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Mafflu) (Scoth) Flour" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/effect-of-processing-methods-on-the-proximate-composition-functional-properties-and-antinutritional-content-of-cocoyam-xanthosoma-mafflu-scoth-flour-7-2

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