Production, Proximate Compositions and Dry Matters of Stored <i>achicha</i> and <i>mpoto - </i>Cocoyam Based Products

Abstract

The production, proximate compositions and dry matters of stored Achicha and Mpoto were conducted. Fresh cocoyam corms/cormels and leaves [ede ofe (NCE 002), cocoindia (NCE 001) and ukpong/anampu (NCE 004)] were obtained from National Root Crop Research Institute, Umudike, Abia State, Nigeria. A-5 kg cocoyam corms/cormels of the samples was sorted, washed and boiled for 3 hours and was cooled, peeled and cut into small sizes of average of 2.0 cm by 1.5 cm dimension with a sharp kitchen knife. They were spread on a mat and dried under the sun for 5 days. The dried cocoyam corms/cormels (achicha) were pulverized before storage with a locally fabricated machine and stored in various plastic containers for 0, 1, 2, 3 months intervals. A sample of 300 g of cocoyam leaves were plucked, sorted, washed, spread on a mat and sun-dried for 3 days. The dried cocoyam leaves (mpoto) were pulverized before storage with a locally fabricated machine and stored in various plastic containers for 0, 1, 2, 3 months. The proximate compositions and dry matters of 3 different varieties of 4 samples of stored Achicha and Mpoto were determined. The results of stored Achicha showed that Edeofe had the least contents in moisture (12.33%) and Anampu had least contents in crude fibre (1.64%) and carbohydrate content (75.65%); Edeofe had the highest contents in ash (3.83%), crude protein (4.78%), crude fat (0.93%), and Cocoindia had the highest contents of dry matter (87.79%) after 3 months storage. The proximate compositions of stored Mpoto showed that Edeofe had the least moisture content (10.16%), Anampu had the highest contents in ash (14.92%), Edeofe had the highest contents in crude protein (15.19%), crude fat (0.89%), crude fibre (8.74%), dry matters (89.85%); and Cocoindian had highest carbohydrate content (51.08%) after 3 months storage. This showed that stored Mpoto samples were richer in ash, crude protein, crude fibre and dry matters than the stored Achicha samples which were richer in moisture, crude fat and carbohydrate contents. It is recommendable to use the tuber and the leaves in food preparations for human consumption.