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

---

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

---

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

---

References:

Adebowale Y.A., I.A. Adeyemi and A.A. Oshodi (2005). Practical and Physico chemical
Properties of flours of six Mucuna Species. African Diary of Biotechnology Vol.4
(12) pp1461-1468.4
Adebowale A, Adegoke MT, Sanni SA, Adegunwa MO, Fetuga GO. Functional properties and
biscuit making potentials of sorghum-wheat flour composite. American Journal of
Food Technology,2012:7:372-379
Adebowale RA, Sanni SA, Oladapo FO. Chemical, functional and sensory properties of instant
yam-breadfruit flour. Nigerian Food Journal,2008:26(1):2-12.
AOAC., 1990. Official Method of Analysis of the Official Analytical Chemist. 25th Edn.,
AOAC, Virgin.
Bing Bai, Ming-Jing Li, Juan Zhao (2015). Concentrate on the constituents of Chinese sweet
potato [J]. Chinese Diary of Conventional Chinese Medication, 33(11): 1271-1274.
Coffmann, C.W. and V.V. Garcia, 1977. Functional properties and amino acid content of a
protein isolate from mung bean flour. Int. J. Food Sci. Technol., 12: 473-484.
FAO, 1990. Report on the informal group meeting on the sixth world food survey. Food
Production Yearbook, Held at FAO Headquarters, May 2-3, FAO, Rome.
Ide Patrick Ejike, Eze Paul C, Eze Chika N. (2019) Similar Investigations On The General
Piece And Useful Properties Of MucunaSloanei Bean Flour Assortments Diary Of
Asian Logical Exploration Issn(E): 2223-1331 Issn(P): 2226-5724 Doi:
10.18488/Journal.2..911.185.192 Vol. 9, No. 11, 185-192.
Kaur, M. furthermore, N. Singh (2005) Concentrates on useful, warm and gluing properties of
flours from various chickpea (Cicer arietinum L.) cultivars, Food Science, vol.
91, no. 3, pp. 403-411
Kumar R, khatkar BS. Thermal pasting and morphological properties of starch granules of
wheat (Triticum aestivum L.) varieties. Journal of food Science and
Technology,2017:54(8):2403–2410. DOI 10.1007/s13197-017-2681-x
Obinna-Echem PC, Barber LI, Jonah PC. Effect of Germination and Pre-gelatinization on the
Proximate Composition and Pasting Properties of Maize Flour a base Ingredient
for Cereal-based Infant Complementary Food. International Journal of
Biotechnology and Food Science,2019:7(3):30-37,
Sanni LO, Ikuomola DP, Sanni SA. Effect of length of fermentation and varieties on the
qualities of sweet potato gari. Proceeding. 8th triennial Symposium of the
International Society for Tropical Root Crops. Africa Branch (ISTRC-AB), Ed.
M.O. Akoroda, IITA, Ibadan, Nigeria, 12 -16, 2001, 208-211.

DOWNLOAD PDF

---

Back