Effect Of Storage Period And Varieties On Processed Cocoyam (Colocasia esculenta) Based Foods (Achicha And Mpoto)

ABSTRACT

An experimental investigation, using three varieties of Colocasia esculenta was conducted. Sun-dried cocoyam corms (achicha) and leaves (mpoto) are invaluable sources of nutrients, which are consumed mainly in the South Eastern Nigeria. This study therefore, aimed at evaluating the effect of processing and storage of achicha and mpoto for a period of three months on chemical, functional, physicochemical properties, microbiological and sensory evaluation. The sun-dried cocoyam corms (achicha) and leaves (mpoto) were produced from matured cocoyam. The proximate composition of achicha  and mpoto samples showed a increase of 3.93 to 5.77% and 14.7 to 16.83% in crude protein respectively as storage period progressed. The functional properties of achicha samples did not differ significantly (p>0.05) in the parameters considered. Potassium content was most abundant both in achicha (285.77 to 405.87mg/100g) and mpoto (325.87 to 485.52mg/100g) samples in the mineral composition.  Vitamin composition of achicha and mpoto samples showed a increase of (2.47 to 4.14mg/100g) and (8.61 to18.46mg/100g) in vitamin C content respectively as storage period progressed. Alkaloid levels of both achicha and mpoto ranged from 1.19 to 1.63mg/100g and 1.52 to 1.85mg/100g respectively. Sugar and starch contents of achicha samples ranged from 1.94 to 4.15% and 51.64% to 65.06% respectively. Total viable counts (TVC) of achicha and mpoto samples ranged from 1.60 x 10⁴ to 3.40 x 10⁴ and 1.20 x 10⁴ to 2.70 x 10⁴ respectively. Total fungal counts (TFC) of achicha and mpoto ranged from 0.30 x 10⁴ to 1.70 x 10⁴ and 0.1 x 10⁴ to 1.00 x 10⁴ respectively. The microbiological counts of samples increased with increase in the storage time. Achicha meal and mpoto soup did not show any significant (p>0.05) difference in the sensory evaluation.