Basic requirements cocoyam grows best in fertile, welldraining, sandy loam soil with a ph between 4. This study showed that processing methods storage periods and storage temperatures produced cocoyam flour with different quality. Conversion of corm tubers into flour reduces water content and this could contribute markedly to resolving postharvest storage problems. Effect of processing methods on the functional properties. The use of cocoyam wheat flour mixture in producing composite bread is therefore strongly recommended from this study. Posho, a fine flour made from ground corn, is an important part of the east african diet, and so. Pdf the proximate and sensory analysis of the cassavacocoyam supplemented wheat flour rock cake has been made. Production and evaluation of biscuits from cocoyam. That price can highly compete with wheat flour traded at 750 ushskg, maize flour 400 ushskg, cassava 300350 ushskg, millet flour 400500 ushs in soroti and kampala. This indicates that cocoyam xanthosoma sagittifolium cv okoriko flour could be used in the production of quality biscuits and could also be used for substituting wheat flour up to 80% level in biscuit production without adversely affecting the sensory attributes of the product. Research on the use of different processing treatment application for the production of cocoyam flour has been minimal. Other nutrients include zinc, pottassium, phosphorus, magnesium, iron, riboflavin, and protein.
Cocoyams can also be processed into various food products used for industrial and culinary purposes. Effect of drying methods on proximate composition and. Pdf production and evaluation of biscuits from lima bean. Cocoyam flour is a good source of dietary fiber and its incorporation in food industry represents a great valueadded alternative for this type of crop. Their physicochemical properties were determined in the following proportions 50. Results of the functional properties indicated that wheat flour had the highest bulk density 0. The sensory attributes of the biscuits produces from the composite flour compared favorably with that of 100% wheat flour. Taro production in the philippines its prospects and problems 1 m.
Commercial cocoyam farming requires a sizeable farmland. Nigeria, launched cocoyam rebirth initiative cri in 2007 to promote cocoyam research, production, marketing and consumption. The effect of fermentation on physicochemical properties and oxalate content of cocoyam colocasia esculenta flour was evaluated. Egwu department of food science and technology, ebonyi state university, abakaliki, ebonyi state, nigeria available online 23 may 2015 abstract biscuits were produced from. Tupas prcrtc director abstract taro ranks third in production and hectarage among root crops grown in the philippines. Protein and ash contents of the composite cookies increased significantly p 0. These are very important food nutrients obtained from cocoyam. Pdf quality changes in cocoyam flours during storage. It can be grown in a wide variety of conditions including paddies in wetland areas using a system similar to that of rice.
Starting a flour production company sample business plan. The gelatinization temperature value was between 68. This was done to investigate the nutritional value and the general acceptability of the cassava flour and cocoyam flour supplemented rock. Composite flour was produced from the sprouts of lima bean, sorghum and wheat. Uses of cocoyam i cormels are peeled, cut into necessary pieces then fry and eat. Cocoyam root and tuber crops are well known for their high nutrition contents.
Effect of fermentation on physicochemical properties and. The cocoyam tubers were washed to remove soil particles and other debris and then peeled. The calorimeter employed was well insulated with fiber glass, the water was heated to a constant temperature and selected sample of known mass of the cocoyam flour was dropped and covered immediately, the mixture was stirred at intervals. Cocoyam diseases and pests, description, uses, propagation. Unlike colocasia spp, they will not tolerate waterlogging and grow. This study revealed the importance of cocoyam in fufu production which provided its great utilization in food industries and in the world at large. Protein and ash contents of the composite cookies increased significantly p flour in the blends while carbohydrate content decreased with increasing levels of pigeon pea flour. Training on how to handle the machineries for production. The proximate and sensory analysis of the cassavacocoyam supplemented wheat flour bread has been made. The sensory evaluation shows that the cookies reduced in colour as well as the overall acceptability as the substitution increases. Pasting properties of fufu analog flour produced from cassava manihot esculenta crantz and cocoyam colocasia esculenta. Three drying methods sun, cabinet and ovendrying were investigated on some quality attributes of flour produced from cocoyam, colocasia esculenta schott taro.
Production of cocoyam, cassava and wheat flour composite rock cake article pdf available in pakistan journal of nutrition 98 august 2010 with 6,299 reads how we measure reads. Unless you have worked in a flour mill before now, you need to get the basic training on how to handle the machineries used in the grinding and further production of the raw materials into finished flour. Production, physicochemical and sensory characterization. Taro production in the philippines its prospects and. Cocoyam flour nutritional value, microbiological stability, and physicochemical and functional properties are favorably comparable to commercially available flours. Quality changes in cocoyam flours during storage ncbi. There is therefore need to evaluate the effects of processing treatment on cocoyam in the production of cocoyam flour. Production of cocoyam, cassava and wheat flour composite. Production of cocoyam, cassava and wheat flour composite rock cake. Physicochemical and pasting properties of cocoyam xanthosoma. Elsewhere, the results revealed that more than 35% of the participants like very much the achu made from cocoyam flour mixtures while 44. These results indicate the potential of xanthosoma sagittifolium precooked flours for substituting colocasia esculenta flour at varying proportions in achu making. The cost of production was 233 ushskg of sweetpotato flour when the study was being conducted, which can be reasonably traded off at ushs 300.
Cocoyam belongs to the family of araceae and some species include xanthosoma sagittifolium, taro, alocasia, tannia, amorphophallus, colocasia esculenta, eddoe or eddo colocasia antiquorum, tarul, arum, elephants ear, alocasia macrorrhizos, alocasia odora. Optimization of proximate composition and functional. Processing and storage engineering department, national centre for agricultural. For the sc, soybean flour and cocoyam flour had the same value of 1. Exports of cocoyam have increased by over 23 % in volume, but have been static in value. The cocoyam, white flesh was cleaned, washed, peeled, sliced into chips of 22. The fermented cocoyam was then drained, dried in cabinet dryer at. Cocoyam flour nutritional value, microbiological stability, and. Akubor 6 has shown that plantain flour has a good potential for use as a functional. Choice of flour for quality baked products, a baker may define flour by the following characteristics.
Cocoyam corms and cormelsan underexploited food and. How to start profitable cocoyam farming in nigeria. The mean annual production growth rate of tannia has dropped by 3. Flow chart for the processing of cocoyam tuber into flour.
Chemical composition and organoleptic properties of. Cocoyam tubers were subjected to two processing methods fermentation and parboiling and milled into flour. Starting a flour production company sample business plan template 1. Predetermined proportions of 10, 20 and 30 part by weight of cocoyam flour mixed with 90, 80 and 70 part by weight of wheat flour to obtain 10, 20 and 30% of cocoyamwheat composite flour respectively.
The proximate and sensory analysis of the cassavacocoyam supplemented wheat flour rock cake has been made. This was done to investigate the nutritional value and the general acceptability of the cassava flour and cocoyam flour supplemented bread. Utilisation of broken rice and cocoyam flour blends in the. The presence of cocoyam in the flour sample contributed to the peak viscosity of the sample b, c, d, and e. Also, biscuits with high sensory ratings have been produced from blends of wheat and fonio mcwatters et al. Pdf production of cocoyam, cassava and wheat flour composite. Evaluation of drying temperature on proximate, thermal and. They found that up to 10% and 80% substitution with cocoyam flour produced acceptable breads and biscuit, respectively. This study showed that processing methods storage periods and storage temperatures produced cocoyam flour with different quality characteristics. The proximate analysis indicate that the moisture content, ash and the carbohydrate increase with increasing cassava and cocoyam. The specific heat of cocoyam flour was determined by the method of mixtures applied by sopa et al. A major part of production cost goes into land acquisition. The proximate and physicochemical compositions were determined to investigate the nutritional value and the characteristic properties of the cocoyam flour.
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