LITERATURE REVIEW ON COCOYAM FLOUR

Approved methods 08—01, 30—25 and 46— Reducing sugars were found to be a minority component in the flour. Plant regeneration from cocoyam callus derived from shoot tips and petioles. Poi is prepared in the following way: Cocoyam corm flour from both sections gave a mean moisture content of 6.

These include poi fresh or fermented paste, canned, and canned-acidified , flour, cereal base, beverage powders, chips, sun-dried slices, grits, and drum-dried flakes. In addition to these results, other studies on the feeding value of taro silage showed that the fermentation characteristics were comparable with other silage, and that taro silage could meet much of the feed needs for brood sows with no reproductive problems and good litter performance Carpenter and Steinke, In many tropical developing countries, edible aroids and other indigenous non-conventional feedstuffs can help to lower feed energy costs and save some quantity of cereals for human food. For best results, it is important to ensure that the moisture content of the coir is damp and not wet as the latter would facilitate the decay of corms. Often, imported feeds are too expensive for farmers in these subsistence environments. Therefore, corm flour does not constitute a major health hazard in this regard, making it suitable for human consumption. The nitrogen-free extract NFE was estimated by difference.

The nitrogen-free extract NFE was estimated by difference. The roots and suckers of many varieties of taro were carried along the trade routes of the world. It also promotes circulation to the scalp.

literature review on cocoyam flour

Functional properties of Novel proteins; alfalfa leaf protein. Fresh and processed vegetables.

Both lafun are elubo are important delicacies in Nigeria where they usually made into paste and consumed with soup. Potassium is related to increased cognitive function because neural connections can be boosted when blood pressure is reduced and fluid transfer between neural membranes is optimized! On the other hand, cocoyam corm flour exhibited a higher gelatinization temperature and a lower enthalpy than reported values for C.

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literature review on cocoyam flour

The role of cocoyam in the economies of countries in SSA and its importance to the livelihoods of millions of people has been under- estimated, under-reported, and therefore poorly appreciated. By Agu Kingsley Chukwuebuka. Zhu reported amylose values for Xanthosoma spp. The anti-nutritional component analysis showed low levels of oxalate 5.

Nevertheless, this lower WI does not necessarily denote an objectionable attribute of litefature flour because clour use will depend not only on consumer acceptance, but also on the particular applications established by the food industry.

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Quality changes in cocoyam flours during storage

Dried samples floud ground and packaged in low density polyethylene bags. Approved methods literathre, 30—25 and 46— Upon comparing pasting profile values of corm flour with those reported in the literature, its gelatinization temperature is similar to that of C. These results support inclusion of the corm flour in the human diet just as well as the cormel, which is widely consumed in Puerto Rico.

The most abundant mineral found in cocoyam corm flour by a wide margin was potassium. But edible aroids have a short period of shelf life, and this creates specific problems with the supply of new planting materials.

literature review on cocoyam flour

Damage can occur as a result of the harvesting tool injuring the corm, or as a consequence of rough handling e. Challenges in biotechnology for abiotic stress tolerance on root and tubers. The significant effect observed because of the processing methods could be due to the activities of lipolytic enzymes and that of the fermenting microflora during storage.

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The increment in water absorption capacity is attributed to the formation of additional hydrogen bonds between water molecules and amylose and amylopectin chains.

In the past, it codoyam regarded as a lowly important crop which cultivation and consumption lie within the less privileged farmers. Furthermore, occasional consumption of cocoyam corm flour, just as in the case of other foods high in oxalate content, such as spinach 3.

Characteristics of taro Colocasia esculenta starches planted in different seasons and their relations to the molecular structure of starch. Use of multivariate techniques in studying flour making characteristics of some Cassava Mosaic Disease resistant cassava clones.

The acridity is such that if eaten raw, corms cause swelling of the lips, mouth and throat as well as bitterness, astringent taste and scratchiness in the mouth and throat.

Quality changes in cocoyam flours during storage

Reducing sugars were found to be a minority component in the flour. Corm flours peak viscosity The significant effect of processing method, storage period, and storage temperature on cocoyam flour could be due to leaching of soluble mineral elements and enzymatic activities of the fermenting microorganisms.

Values for setback, breakdown, peak time, trough, pasting temperature, peak, and final viscosity were obtained from the floug profile literwture the use of the Thermocline for Windows Software connected to a computer. Published online Feb