Effect of processing conditions on chemical composition and consumer acceptability of cocoyam (colocasia esculentus) elubo

Karim, O. R.; Oyeyinka, Samson A.; Olawuyi, Ibukunoluwa Fola; Akintayo, Olaide A.; Olapade, Moses

doi:10.24263/2310-1008-2017-5-2-8

Cited by 3 publications

(3 citation statements)

References 12 publications

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“…There was no significant difference (p>0.05) in the fibre content of the paste from the three cocoyam varieties. The values are comparable with those of Karim, et al, (2017) for fresh cocoyam elubo (2.30%) and boiled cocoyam elubo (3.80 to 3.83%). The inclusion of fibre in the diet is critical to human nutrition and contributes to maintaining a healthy peristaltic movement (Akinyele and Oloruntoba, 2013).…”

Section: Discussion Of Findingssupporting

confidence: 83%

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Effect of Processing Methods on the Nutrient Composition of Cocoyam Varieties (Xanthosoma Sagittifolium, Colocasia Esculenta and Colocosia Antiguorum) and Sensory Properties of Their Soups

Allen, J. E.,

Beleya, E. A.,

Eze, N. M

2022

njhe

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The purpose of the study was to explore the effect of different processing procedures on the nutrient contentof three different cocoyam varieties (Xanthosoma sagittifolium, Colocasia esculenta and Colocosiaantiguorum) as well as the sensory qualities of their respective soups. The different varieties of Cocoyamwere processed into flour, made into paste and formed into dough before analyzed for proximate and mineralcontent according to conventional procedures. Soups were also prepared using the flour, paste and doughfrom the different cocoyam varieties. The soups were evaluated for their organoleptic qualities. The datagenerated were subjected to analysis of variance and Turkey’s test was used to differentiate between themeans. The result showed that moisture ranged from 6.17 to 8.00 percent, ash was between 0.59 and 5.73percent, protein content was between 0.25 and 4.25 percent, fat was between 0.26 and 1.39 percent, crudefibre was between 2.65 and 14.70 percent and carbohydrate ranged between 15.83 and 74.02 percent. Therewas a statistically significant difference (p < 0.05) in the proximate composition of the samples based onvariety and processing techniques. The potassium content ranged from 5467 to 7961 mg/100g, calcium wasbetween 15.00 and 64.00 mg/100g while iron was between 10.50 and 47.90 mg/100g. The sensory qualitiesof the soups revealed that colour ranged from 4.00 to 7.50, taste ranged from 4.60 to 7.75, thickness wasbetween 3.15 and 6.85, flavour ranged from 4.35 to 7.00 overall acceptability ranged from 4.60 to 7.05. Thesoups thickened with Colocasia antiguorum dough had the highest rating for its thickness while soupthickened with Colocasia esculenta dough had the highest mean rating colour, taste, flavour and overallacceptability and was the sample that was most preferred. There was no discernible difference in theacceptability of the soups prepared using dough made from the three varieties of cocoyam. Based on thefindings of the study, dough from Colocasia esculenta can be used to thicken soups.

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Section: Discussion Of Findingssupporting

confidence: 83%

“…In terms of variety, Xanthosoma sagittifolium had higher carbohydrate contents than the other two varieties. The values for the carbohydrate content of the flour samples compares with that of Karim et al, (2017) who reported values between 40.90 and 79.68% for pounded and steeped cocoyam flour.…”

Section: Discussion Of Findingssupporting

confidence: 58%

Effect of Processing Methods on the Nutrient Composition of Cocoyam Varieties (Xanthosoma Sagittifolium, Colocasia Esculenta and Colocosia Antiguorum) and Sensory Properties of Their Soups

Allen, J. E.,

Beleya, E. A.,

Eze, N. M

2022

njhe

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“…Abulude and Ojediran [14] supplemented yam flour (elubo) with soybean flour in 2006, and Barine and Frankline [15] produced composite flour from a blend of yam and African yam beans ((Sphenostylis stenocarpa)), both for amala preparation. Reports exist in the literature on the use of cocoyam and cocoyam-cowpea flour blends for preparation of amala [16,17]; paucity of information on the use of cocoyam flour blended with soybean seeds at varying proportions necessitated this study. In this report, amala was made from a blend of cocoyam flour and soy flour, and the amala dumpling made from it was evaluated.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Cocoyam-Soybean Flour Blends and Sensory Properties of the Amala Dumpling

Ojo

M.O

et al. 2022

AESR

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Amala, a staple food among the Yoruba people of South West Nigeria, is mostly produced from yam. Since yam is known to be mostly carbohydrate and soybean is a legume with an appreciable quantity of protein, efforts have been made to prepare amala from the blends of cocoyam and soybean flours. The protein content of the flour blends ranged from 3.73% to 13.81%. In general, there was increase in the concentration of protein with increasing level of soy flour substitution. Unlike protein, the crude fibre content of the flour blends decreased with increasing supplementation of soy flour. Increase in oil content of the flour samples, with increasing addition of soy flour, predisposes the samples to shorter shell life and off flavor because of liability to rancidity. The lowest bulk density of 0.78 g/cm3 was recorded for sample A (100% cocoyam flour) and hence none of the flour blends could be considered as a complimentary infant substitute. In general, supplementation of cocoyam flour with soy flour enhanced the concentrations of protein, ash and dietary fibre. Therefore, it is hoped that consumption of cocoyam amala supplemented with soy flour, a cheap source of plant protein, will not only create dietary diversity, it will make more protein available for the consumers and thus help in alleviating the problem of protein energy malnutrition in developing regions of the world.

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Importance of food and culture in Nigeria with special reference to yam

Olatunde

2024

Nutritional and Health Aspects of Food in Western Africa

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Effect of processing conditions on chemical composition and consumer acceptability of cocoyam (colocasia esculentus) elubo

Abstract: Materials and methods: Fresh taro tubers were processed into elubo using traditional method of four treatments (P 50 S 12; P 50 S 24; P 60 S 12 and P 60 S 24 ) from parboiling at 50

Cited by 3 publications

References 12 publications

Effect of Processing Methods on the Nutrient Composition of Cocoyam Varieties (Xanthosoma Sagittifolium, Colocasia Esculenta and Colocosia Antiguorum) and Sensory Properties of Their Soups

Effect of Processing Methods on the Nutrient Composition of Cocoyam Varieties (Xanthosoma Sagittifolium, Colocasia Esculenta and Colocosia Antiguorum) and Sensory Properties of Their Soups

Evaluation of Cocoyam-Soybean Flour Blends and Sensory Properties of the Amala Dumpling

Importance of food and culture in Nigeria with special reference to yam

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