Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour

Abstract

The effect of fermentation on physicochemical properties and oxalate content of cocoyam (Colocasia esculenta) flour was evaluated. The cocoyam, white flesh was cleaned, washed, peeled, sliced into chips of 2-2.5 cm thickness, soaked in tap water and left to ferment for 24 h and 48 h. The fermented cocoyam was then drained, dried in cabinet dryer at 60• C for 24 h and milled. The flour samples were passed through a 45 µm mesh size sieve. Unfermented cocoyam flour was also produced and served as a control. Calcium oxalate and some physicochemical properties of flours from the fermented cocoyam were compared with the unfermented flour. Results showed that fermentation effected a significant reduction in oxalate level (58 to 65%) depending on the fermentation period. The amylose content was higher in 48 h fermented flour (55.52%) than in 24 h (54.55%). Pasting (gelatinization) temperature decreased, and water absorption capacity increased markedly due to fermentation.

Pasting Properties of White Corn Flours of <i>Anoman</i> 1 and <i>Pulut Harapan</i> Varieties as Affected by Fementation Process

“…The degree of viscosity reduction during heating process is termed as breakdown viscosity (BV); and can be used as an indicator for pasting stability during heating and stirring [20] [21].…”

Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia <i>Esculenta</i> (Godere) Grown in Wolaita Zone, Ethiopia

“…Boiling causes considerable cell rupture and facilitate the leakage of soluble oxalate into cooking water and all observed the same trend [16], [49], [53], [54], [55], [56].Fermentation decreased the oxalate concentration significantly. Oke and Bolarinwa [57] reported that the 65% reduction of oxalates of taro was observed in 48 hours of fermentation and similar studies showed a decrease in oxalate content in fermentation process [28], [42]. Treatment process done prior to frying like washing, peeling, dicing as well as soaking could reduce the oxalate concentration.…”

Production and evaluation of nutrient-dense complementary food from millet (Pennisetum glaucum), pigeon pea (Cajanus cajan) and seedless breadfruit (Artocarpus altillis) leaf powder blends

“…This could probably be due to the various quantity of seedless breadfruit leaf powder in the blends. These increases in swelling indices of millet, pigeon pea flour and their blends as the fermentation time increases, made the bond relax, thereby causing starch granules to imbibe water in swell and a low molecular weight amylase solubilize and leach out into the aqueous medium (Oke and Bolarinwa, 2012).…”