Effect Of Processing Methods On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Maffa (Scoth) Flour
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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CHINGOZIRIM, P (2022). Effect Of Processing Methods On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Maffa (Scoth) Flour. Mouau.afribary.org: 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-maffa-scoth-flour-7-2
PURITY, CHINGOZIRIM. "Effect Of Processing Methods On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Maffa (Scoth) Flour" Mouau.afribary.org. Mouau.afribary.org, 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 24 Nov. 2024.
PURITY, CHINGOZIRIM. "Effect Of Processing Methods On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Maffa (Scoth) Flour". Mouau.afribary.org, Mouau.afribary.org, 21 Nov. 2022. 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-maffa-scoth-flour-7-2 >.
PURITY, CHINGOZIRIM. "Effect Of Processing Methods On The Proximate Composition, Functional Properties And Antinutritional Content Of Cocoyam (Xanthosoma Maffa (Scoth) Flour" Mouau.afribary.org (2022). 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-maffa-scoth-flour-7-2