IIARD International Institute of Academic Research and Development

International Journal of Agriculture and Earth Science (IJAES )

E- ISSN 2489-0081
P- ISSN 2695-1894
VOL. 10 NO. 7 2024
DOI: 10.56201/ijaes.v10.no7.2024.pg47.51

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Assessment of the Effects of Drying Techniques on Pasting properties of Cocoyam (Colocasia esculenta)

Agu C.E, Eje B.E, Egba L.P. Chime A.C

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Abstract

The analysis of the two drying techniques of the Taro cocoyam flour samples reveals which one has a better starch structure based on their pasting characteristics. These modifications impact the food product's final use, texture and digestibility. The sun-dried Taro cocoyam sample's final viscosity provides information about the quality of a specific starch-based flour, as it shows whether the flour can form a viscous paste after cooking and cooling, but can also be used as a good binder or to add consistency to food preparations.

keywords:

Drying Techniques, Taro cocoyam, Pasting Properties

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