Proximate Composition of Pretreated Cocoyam (Xanthosoma sagittifolium) Flour in Relation to Milling Methods
Babatunde Olayinka Oyefeso,
Oluwaseyi Kayode Fadele,
Elijah Okikijesu Abolade
Abstract:Cocoyam is a highly nutritious root crop and very promising with vast industrial potentials. The effect of some processing methods on the proximate composition of cocoyam (Xanthosoma sagittifolium) flour was investigated by subjecting the cormels to three pre-treatment methods (soaking, fermentation and steaming) and subsequently, to two different milling methods (wet and dry-milling methods). The proximate composition namely moisture content, crude protein, crude fat, fibre, ash and carbohydrate contents of t… Show more
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