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.