Effect Of Processing MethodS On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Mafflu) (Scoth) Flour
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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
PURITY, R. C. (2021). Effect Of Processing MethodS On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Mafflu) (Scoth) Flour. Michael Okpara University of Agriculture. Retrieved June 29, 2026, from http://repository.mouau.edu.ng/works/effect-of-processing-methods-on-the-proximate-composition-functional-properties-and-antinutritional-content-of-cocoyam-xanthosoma-mafflu-scoth-flour-7-2
MLA
PURITY, RICHARD CHINGOZIRIM. "Effect Of Processing MethodS On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Mafflu) (Scoth) Flour." Michael Okpara University of Agriculture, 3 Dec. 2021, http://repository.mouau.edu.ng/works/effect-of-processing-methods-on-the-proximate-composition-functional-properties-and-antinutritional-content-of-cocoyam-xanthosoma-mafflu-scoth-flour-7-2. Accessed June 29, 2026.
Chicago
PURITY, RICHARD CHINGOZIRIM. "Effect Of Processing MethodS On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Mafflu) (Scoth) Flour." Michael Okpara University of Agriculture (2021). Accessed June 29, 2026. http://repository.mouau.edu.ng/works/effect-of-processing-methods-on-the-proximate-composition-functional-properties-and-antinutritional-content-of-cocoyam-xanthosoma-mafflu-scoth-flour-7-2