Development Of Secondary Food Forms Of Cocoyams (&lt;i&gt;Colocasia&lt;/i&gt; spp)

Aniedu, C

doi:10.4314/joafss.v4i2.33780

Cited by 3 publications

(3 citation statements)

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“…The findings of this study are in line with previous similar studies, whereby wheat flour was partially substituted with flours from other sources especially from tubers (Aniedu, 2006;Sanful and Darko, 2010;Adeleke and Odedeji, 2010), in order to extend their uses. It was observed that at substitution levels with white cocoyam flour beyond 30%, preference decreased while for red cocoyam flour, the preference decreased significantly when substitution level exceeded 10%.…”

Section: Overall Acceptabilitysupporting

confidence: 91%

Extending the use of an underutilised tuber I: Physicochemical and pasting properties of cocoyam (Xanthosoma sagittifolium) flour and its suitability for making biscuits

Isibhakhomen¹

2013

Afr. J. Food Sci.

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Cocoyam is one of the important root food crops especially among the low income earners in Nigeria. However, the utilisation options of cocoyam are mainly limited to direct consumption as whole boiled or pounded tuber only, thus making it an underutilised crop. Physicochemical and pasting properties of cocoyam flour, its suitability and acceptability in biscuit making were determined. Red and white cocoyam varieties were processed into flour by sun-drying method. The physicochemical and pasting properties were compared with that of commercial wheat flour (CWF). Cocoyam flour and wheat flour blend in the ratio 10:90, 20:80, 50:50 and 100% were used to prepare biscuits and sensory evaluation was conducted. Blanched cocoyam flours had significantly higher (p<0.05) starch and amylose content than the unblanched flours: 21.36 and 21.87% starch; 44.35 and 44.20% amylose, blanched white cocoyam flour (Bl-WCF) and blanched red cocoyam flour (Bl-RCF), respectively; 21.12 and 15.56% starch and 39.36 and 43.39% amylose, unblanched white cocoyam flour (U-WCF) and unblanched red cocoyam flour (U-RCF), respectively. Peak viscosity was significantly higher (p<0.05) in blanched flours (262.79RVU and 267.58RVU, Bl-WCF and Bl-RCF, respectively) than in unblanched flours and CWF (161.79RVU, 200.58RVU and 145.54RVU, U-WCF, U-RCF and CWF, respectively). Sensory evaluation showed that biscuits made from two flour blends had high acceptability especially at 10% substitution level.

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Section: Overall Acceptabilitysupporting

confidence: 91%

Extending the use of an underutilised tuber I: Physicochemical and pasting properties of cocoyam (Xanthosoma sagittifolium) flour and its suitability for making biscuits

Isibhakhomen¹

2013

Afr. J. Food Sci.

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“…This result confirms that soybean fortification efficiently improves tuber-based products' nutritional value. This occurrence is consistent with previous fortification studies in cassava-based products [12,13]. Meanwhile, the carbohydrate of fortified tiwul was significantly lower than unfortified tiwul.…”

Section: Nutritional Contentsupporting

confidence: 92%

Nutritional and sensory characteristics of tiwul made from different fortified tuber flours

Ambarsari¹,

Endrasari

Anomsari

2022

E3S Web Conf.

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Tiwul is a traditional Indonesian food with good functional properties regarding a low glycemic index. However, like other tuber-based products, tiwul also faced nutritional deficiency issues. Therefore, this study aims to optimize the quality of traditional tiwul by modifying the formulation using different tuber flours and adding soybean flour as a fortificant. Three kinds of tuber flour (cassava, sweet potato, and canna) were used as tiwul raw material. These materials were fortified with 10% soybean flour, respectively. Unfortified (native) tuber flours were used as a control treatment. The flours were processed into tiwul with the traditional processing method. The result showed that adding soybean flour as a fortificant of tuber flour significantly improved the nutritional value of tiwul as the end product. Among examined formulations, fortified sweet potato resulted in the highest ash (3.96%), highest protein (8.26%), and lowest carbohydrate (80.23%) of tiwul. The utilization of fortified canna resulted in the highest insoluble fiber (19.01%) of tiwul. Interestingly, the sensory analysis showed that unfortified cassava flour had the highest acceptance for color, taste, and texture of tiwul. This condition indicated that original products still ranked top for local customer preferences.

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“…For taste, it was observed that the 100% wheat flour bread, 5% and 10% cocoyam flour substituted bread, respectively, were the most preferred (Table V). Bread with higher proportion of wheat (95%) and lower proportion of cocoyam flour (5%) scored the highest, which agrees with the findings of [11] and [25]. Nevertheless, increasing cocoyam flour from 5 to 15% did not show any significant difference in the taste of the bread as this reflects the bland taste associated with cocoyam flour.…”

Section: Sensory Evaluationsupporting

confidence: 89%

Proximate and Sensory Properties of Wheat-Cocoyam (Colocasia Esculenta) Composite Bread

Orhevba

Ndanaimi

2021

EJFOOD

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In this study, samples of composite breads were produced from wheat and cocoyam flour blends using D-optimal design mixture, in the following proportions: 95:5, 90:10, 85:15. Bread sample which contained 100% wheat flour was also produced and this served as the control. The bread samples obtained were subjected to proximate and sensory analysis. The following results were obtained for the whole wheat flour bread: moisture (27.65%), protein (11.33%), crude fibre (0.59%), ash content (0.78%, fat (8.19%) and carbohydrate content (53.69%), respectively. While the composite bread samples had the moisture, protein, crude, ash, fat and carbohydrate in the following ranges:17.93-23.63%, 7.16-10.83%, 0.59-0.88%, 0.47-0.98%, 4.43-7.81% and 55.94-1.31%, respectively. The sensory tests carried out on the bread samples indicated that there was no significant difference between the whole wheat bread and the composite bread samples for flavour, crumb appearance and taste. However, for texture, overall preference and crust colour properties of the bread samples, significant differences were observed. From the study, it can be concluded that wheat flour can be substituted with cocoyam flour and bread samples made from this combination (up to 15% cocoyam flour inclusion) were acceptable. It was observed that the 100% wheat flour bread is the most acceptable, followed by the 5% cocoyam flour composite bread samples. Usage of cocoyam flours in bread baking can contribute significantly to enhancing nutrition and curbing the rising cost of bread.

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Development Of Secondary Food Forms Of Cocoyams (<i>Colocasia</i> spp)

Cited by 3 publications

References 0 publications

Extending the use of an underutilised tuber I: Physicochemical and pasting properties of cocoyam (Xanthosoma sagittifolium) flour and its suitability for making biscuits

Extending the use of an underutilised tuber I: Physicochemical and pasting properties of cocoyam (Xanthosoma sagittifolium) flour and its suitability for making biscuits

Nutritional and sensory characteristics of tiwul made from different fortified tuber flours

Proximate and Sensory Properties of Wheat-Cocoyam (Colocasia Esculenta) Composite Bread

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