Development and Quality Evaluation of a Non-Alcoholic Beverage from Cocoyam (Xanthosoma sagittifolium and Colocasia esculenta)

T.O, Adedeji; Oluwalana, Isaac Babatunde

doi:10.1016/s0189-7241(15)30091-6

Cited by 9 publications

(2 citation statements)

References 8 publications

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“…Therefore, fortified juice blends are more nutrient dense that the control. The TSS range obtained (7.05 to 10.95 0 brix) is within the specified standard (8 to 15 0 brix) stipulated for an alcoholic beverage [45]. Therefore, the blends could be used for wine production too.…”

Section: Physicochemical Propertiessupporting

confidence: 58%

Feasibility of Fortification of Pine-apple, Orange and Paw-paw Juice Blends with Food Grade Plant ash

Okwunodulu,

Oriala,

Ndife

et al. 2022

IFSTJ

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Feasibility of plant ash fortification on the proximate, mineral, Physico-chemical and sensory properties of juice blends from paw-paw, orange and pineapple fruits was investigated with standard analytical methods. The juice blend was divided into 5 parts of 500 ml each and four portions were fortified with 5%, 10%, 20%, and 30% of plant ash while the remaining unfortified portion was the control. With increase in plant ash fortification levels, proximate composition revealed increase in ash (0.8 to 2.50%) and carbohydrate (5.60 to 5.95%) while protein (1.45 to 1.05%), fat (2.00 to 1.15%) and moisture (90.15 to 88.40%) decreased. Sodium (25.39 to 57.12 mg/100ml), potassium (80.53 to 104.78 mg/100ml), magnesium (51.60 to 80.64 mg/100ml) calcium (102.62 to 141.79 mg/100ml) and phosphorous (53.54 to 79.89 mg/100ml) all increased. The pH (4.85 to 9.10) and total soluble solids (7.05 to 10.95) increased while colour (0.138 to 0.110) decreased. General acceptability (7.10 to 6.20) decreased. Fortification with plant ash is feasible but should not exceed 10% to avoid rejection.

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Section: Physicochemical Propertiessupporting

confidence: 58%

Feasibility of Fortification of Pine-apple, Orange and Paw-paw Juice Blends with Food Grade Plant ash

Okwunodulu,

Oriala,

Ndife

et al. 2022

IFSTJ

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“…Watermelon is a good source of carotenoid lycopene and a good source of phenolic antioxidants and it contains cucurbitacin E, a triterpene anti-inflammatory phytonutrient and good amounts of the amino acid citrulline [9]. Water melon has been reported by researchers to be an excellent source of immune-supportive vitamin C and vitamin A, potassium and magnesium, carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids [10,11] (Dimitrovski et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Anti-Oxidant and Sensory Characteristics of Spiced Jam from Blends of Selected Tropical Fruits

Adeoti

Alabi

Elutilo

2021

AFSJ

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Jams are preserved fruits and sugars which are packaged in cans or bottles for long-term preservation. The processing involves the disruption of the fruit tissue followed by heating with water and sugar to activate the pectin prior being put into containers. Jams were processed from two selected tropical fruits namely, pineapple and watermelon. The jam produced was spiced with ginger and turmeric at 5% level using a standard methods. The treatments are WA (watermelon 100%), WAG (watermelon 95% + ginger 5%), WAT (Watermelon 95% + turmeric 5%), WAGT (watermelon 95% + ginger 5% + turmeric 5%), PI (pineapple 100%), PIG (pineapple 95 % + ginger 5%), PIT (pineapple 95% + turmeric 5%) and PIGT (pineapple 95% + ginger 5% + 5% turmeric). The proximate, physiochemical, antioxidant, total phenolic, color and sensory characteristics of the spiced jams were determined using standard analytical procedures. The proximate result showed that the moisture content of the samples ranged from 3.61-20.55% for Watermelon jam (WA) and reference sample (CNTP); protein 0.50-5.16% for (CNTP) and watermelon-ginger jam (WAG); fat and ash contents were 0.21-2.55% and 0.38-1.53% for (CNTP) and pineapple jam (PI) respectively. The pH of the spiced jam ranged from 3.10-3.40 for (CNTP) and (WAG) while the sugar brix ranged from 69.80-79.50° brix. The titratable acidity of the samples ranged from 1.03-1.06 g/ml for pineapple-turmeric jam (PIT) and (CNTP).The TSS/TTA ratio was 52.88 and 5.39 for (CNTP) and (WA) respectively. The antioxidant properties of the sample ranged between 31.39-50.67% for (WA) and (PIG). Total phenolic content was 0.14-0.25 MM GAE/ 100 ml for watermelon jam (WA) and (PIT). The L*, a* and b* values for the samples ranged from 23.23-33.16, 1.05-6.69 and 3.35-13.55. The result for sensory scores of the spiced jams ranged from 5.66-7.98 and 6.20-7.88 for color and taste respectively while the mouth feel was 5.05-7.46. The overall acceptability scores ranged from 6.40-7.90. Conclusively, pineapple and watermelon jams spiced with ginger and turmeric were nutritious and acceptable, however, pineapple-ginger jam was most nutritious and acceptable, hence, pineapple-ginger jam can be utilized as a functional food and can also contribute to the improvement of Nigeria food composition database.

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Cocoyam is an Unconventional, Innovative, and Sustainable Source of Starch with Potential use in Sleek and Functional Biodegradable Films

Carvalho,

de Souza,

de Carvalho

et al. 2024

Starch Stärke

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The growing interest in sustainable biopolymers has highlighted cocoyam starch as a promising material for functional biodegradable packaging film development. This study evaluates its physicochemical, structural, thermal, rheological, and mechanical properties to determine its suitability for packaging. Cocoyam starch contains moisture (9.15%), protein (0.68%), lipid (0.57%), ash (2.82%), and resistant starch (5.61%), offering moderate digestibility. Total soluble phenolic compounds are quantified at 50.56 mg GAE·100 g−1 of starch, which influences the physicochemical properties. Cocoyam starch presented a semi‐crystalline structure comprising both Type A and B starches, along with monohydrated calcium oxalate crystals. The gelatinization temperature is determined to be 65.81 °C, with an associated gelatinization enthalpy of 15.38 J g−1. Gel retrogradation exhibits a rate of 38.52%. Rheological properties reveal a high peak viscosity and breakdown, suggestive of a high amylopectin content in the starch. Cocoyam starch films demonstrate variations in thickness and neutral instrumental color parameters. Mechanical analysis reveals that these films have lower tensile strength but higher elongation to rupture compared to cassava starch films, likely due to the intermolecular connections formed by cocoyam starch. Crystallography patterns of films indicate structural transformations, including calcium oxalate phases and semi‐crystalline structures, underscoring their potential applications in biodegradable packaging materials.

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Development and Quality Evaluation of a Non-Alcoholic Beverage from Cocoyam (Xanthosoma sagittifolium and Colocasia esculenta)

Cited by 9 publications

References 8 publications

Feasibility of Fortification of Pine-apple, Orange and Paw-paw Juice Blends with Food Grade Plant ash

Feasibility of Fortification of Pine-apple, Orange and Paw-paw Juice Blends with Food Grade Plant ash

Physicochemical, Anti-Oxidant and Sensory Characteristics of Spiced Jam from Blends of Selected Tropical Fruits

Cocoyam is an Unconventional, Innovative, and Sustainable Source of Starch with Potential use in Sleek and Functional Biodegradable Films

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