The Effect Of Traditional Method Of Processing On "Achicha" (Traditional Cocoyam Chips)

ABSTRACT

 This work was carried out to check the effect of the traditional method of processing on "Achicha (Traditionally Processed cocoyam chips). A sundried and ovendried chips were also produced and both were subjected to proximate, funtionaI and autinutritional analysis to know whether there is a specific effect of each method of processing on the cocoyam chips produced. It was observed that there was no big difference between the samples processed using ovendrying and sundrying method. But there was a different statistically between both samples and the traditionally processed cocoyam chips. The protein content of the samples of cocoyam chips processed using sundrying and ovendrying method was better than the traditionally processed one. The results showed that the higher the cooking time, the lower the percentage of the antinutritional factor.