Industrial Potential of Two Varieties of Cocoyam in Bread Making

Abstract

The evaluation of the chemical (proximate composition, mineral composition, toxicant composition and vitamin composition), nutritional and industrial potentials of two varieties of cocoyam (Xanthosoma sagittifolium (XS) andColocasia esculenta (CE) were carried out using recommended methods of analysis. Baking trials were conducted with the two varieties of cocoyam at different levels of substitution (20%, 30% and 50%). The produced bread samples were analyzed for their physical parameters and proximate composition. Sensory evaluation test was also carried out on the produced bread. The result of the analysis showed that the preferred bread in terms of loaf weight, volume and specific volume was given by sample I (control sample) containing 100% wheat flour with a specific volume of 3.54 cm3/g. This was closely followed by sample A with specific volume of 3.25 cm3/g containing 20% substitution level ofCE. Sample H containing 50% substitution level ofXSwith specific volume of 2.58 cm3/g gave the poorest performance. The sensory evaluation result further revealed that apart from the 100% wheat flour based sample I, sample D with 20% substitution level ofXSwas rated good and maintained better performance amongst the cocoyam varieties while samples G and C with 100% and 50% substitution level ofCErespectively were rated the poorest. The proximate composition of the bread samples was also carried out.CE, XSand wheat bread samples (100%) recorded 15.0633±1.4531, 12.1133±1.5975 and 11.2867±0.7978 respectively for the moisture content.XSbread recorded the highest carbohydrate content of 45.0133±3.0274. In terms of ash,CEbread recorded the highest value of 31.4367±1.6159 while wheat bread recorded the highest value for protein i.e. 20.6033± 0.8113.XSperformed better in terms of crude fat and energy value of 12.2967± 0.8914 and 371.5367 respectively. The use of cocoyam - wheat flour mixture in producing composite bread is therefore strongly recommended from this study.

Proximate, Mineral and Antinutrient Contents of Cocoyam (Xanthosoma sagittifolium (L.) Schott) from Ethiopia

“…The crude protein content of green cocoyam (8.48%) and purple cocoyam (10.10%) determined by this study were higher than mean protein contents (4.75%) of cocoyam reported from Tanzania and Uganda [9] and Nigeria [23]. The crude protein contents were also higher than the crude protein contents of from the Assam State of India (2.42%) [5].…”

Characteristics of Xanthosoma sagittifolium roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy

“…In spite of many similarities between the varieties of Xanthosoma sagittifolium, the cooking qualities of the roots are dependent on the chosen root variety (Opoku-Agyeman et al 2004). Nonetheless, the available studies have largely focused on evaluating the macro and microscopic properties of flours and starches made from cocoyam (Eddy et al 2012;Falade and Okafor 2013;Mweta et al 2010;Perez et al 1998;Sefa-Dedeh and Agyir-Sackey 2004;Sefa-Dedeh and Kofi-Agyir 2002), while less attention has been given to the molecular, mechanical and physicochemical properties of the roots. This leaves a gap in knowledge for the optimal use of the cocoyam roots on an industrial scale.…”

Proximate Composition, Physical and Sensory Properties of Cake Prepared from Wheat and Cocoyam Flour Blends

“…Roots and tubers contribute about 20-48 % of the total calories and 7.1% protein to the diets of the people of sub-Saharan Africa (Nnabuk et al, 2012). Cocoyam is the third most important tuber crop in Nigeria after cassava and yam.…”

“…Cocoyam is fair in protein (7-9%), yam has less than 6% protein, cassava is a poor source of protein (<3%) while sweet potatoes are poor in protein but fair in their supply of the B-vitamins. Thus cocoyam has some nutritional advantages over other root and tubers crops (Nnabuk et al, 2012). Cocoyam is herbaceous perennial plant belonging to the araceae family and constitutes one of the six most important root and tuber crops world-wide (Ekanem & Osuji 2006).…”