Evaluation Of The Thickening Properties Of Flours Produced From Two Cocoyam Varieties (Coiocasia Esculenta Crantz. And Xanthzosoma Sagittifolium, Sclzotts.) A Comparative Study
ABSTRACT
Preparation and comparison of the thickening properties of
two cocoyam varieties (Xanthosoma sagittifolium and Colocasia esculenta).
Proximate compositions of the products were evaluated and compared. The
functional properties which have significance in determining the thickening and
stability of the products was also evaluated and compared. The products had
proximate compositions ranging from 7.23 and 8.18 for moisture, 6.93 and 8.08
for crude protein, 2.36 and 1.97 for crude fibre, 2.22 and 1.67 for crude fat,
1.88 and 2.42 for total ash, carbohydrate was calculated by difference and the
result were 79.39 to 77.71 respectively for Xanthosoma and Colocasia flours.
The cocoyam flours has the functional properties ranging from 2.41 and 3.62 for
Water absorption capacity. Oil absorption capacity was at 2.82 and 3.27, Bulk
density at 0.73 and 0.77, Swelling index at 13.50 and 17.00, foam capacity at
18.79 and 15.42, foam stability at 78.71 and 69.83, emulsion capacity at 42.11
and 54.31, gelatinization temperature at 84.01 and 89.50, pH was at 5.25 and
;;5.15, and the viscosity was at 33.05 and 22.25. with the result obtained, it
was found that the two cocoyam flours can serve as a thickener and they are ideal
for cooking, but the binding properties of Colocasia flour is higher with a
significant difference, this suggest that its thickening properties is higher
than that in Xanthosoma flour.
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IHEANACHO, C (2021). Evaluation Of The Thickening Properties Of Flours Produced From Two Cocoyam Varieties (Coiocasia Esculenta Crantz. And Xanthzosoma Sagittifolium, Sclzotts.) A Comparative Study. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-the-thickening-properties-of-flours-produced-from-two-cocoyam-varieties-coiocasia-esculenta-crantz-and-xanthzosoma-sagittifolium-sclzotts-a-comparative-study-7-2
C, IHEANACHO. "Evaluation Of The Thickening Properties Of Flours Produced From Two Cocoyam Varieties (Coiocasia Esculenta Crantz. And Xanthzosoma Sagittifolium, Sclzotts.) A Comparative Study" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 01 Dec. 2021, https://repository.mouau.edu.ng/work/view/evaluation-of-the-thickening-properties-of-flours-produced-from-two-cocoyam-varieties-coiocasia-esculenta-crantz-and-xanthzosoma-sagittifolium-sclzotts-a-comparative-study-7-2. Accessed 24 Nov. 2024.
C, IHEANACHO. "Evaluation Of The Thickening Properties Of Flours Produced From Two Cocoyam Varieties (Coiocasia Esculenta Crantz. And Xanthzosoma Sagittifolium, Sclzotts.) A Comparative Study". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 01 Dec. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-the-thickening-properties-of-flours-produced-from-two-cocoyam-varieties-coiocasia-esculenta-crantz-and-xanthzosoma-sagittifolium-sclzotts-a-comparative-study-7-2 >.
C, IHEANACHO. "Evaluation Of The Thickening Properties Of Flours Produced From Two Cocoyam Varieties (Coiocasia Esculenta Crantz. And Xanthzosoma Sagittifolium, Sclzotts.) A Comparative Study" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-the-thickening-properties-of-flours-produced-from-two-cocoyam-varieties-coiocasia-esculenta-crantz-and-xanthzosoma-sagittifolium-sclzotts-a-comparative-study-7-2