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Comparative Effects of Oven and Sun Drying on the Mineral Composition and Functional Properties of Cocoyam Flours from Colocasia Esculenta and Xanthosoma Sagittifolium

Namnso Gabriel Charlie, and Enobong Okon Umoh

Abstract

This study was carried out to comparatively evaluate the effect of different drying methods: oven drying and sun drying, on the mineral element’s composition and functional properties of cocoyam: Colocasia esculenta and Xanthosoma sagittifolium. Fresh cocoyam tubers from both Colocasiaesculenta and Xanthosoma sagittifolium were processed into flours. The mineral content and functional properties of the flour samples were determined in triplicate (number of replicates = 3) using standard laboratory procedures. Statistical significance was adjudged at p < 0.05. Results/findings showed that both oven and sun drying methods significantly (p < 0.05) affected the mineral composition of both Colocasia esculenta and Xanthosoma sagittifolium, except calcium, which was not significantly (p > 0.05) affected by the drying methods. Functional properties of both Colocasia esculenta and Xanthosoma sagittifolium were significantly (p < 0.05) affected by both oven and sun drying methods. Drying method significantly alters the final profile, indicating that value addition to cocoyam must be species- and application specific. There is no single best method; rather, the choice depends on whether the priority is maximizing mineral content (favouring sun drying) or achieving high viscosity/swelling (favouring oven drying for Colocasia esculenta).

Keywords

Drying methodsFunctional propertiesMineral compositionCocoyam flourRoot and tuber crop

References

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