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Research Paper | Food Science | Nigeria | Volume 7 Issue 9, September 2018
Evaluation of the Physico-Chemical, Functional, Pasting and Anti-Nutritional Properties of Fermented and Unfermented Cocoyam (Colocasia and Xanthosoma Species) Flours
Victoria Nwadili | Gregory Onwuka
Abstract: Flours of fermented and unfermented Colocasia (Nce varieties) and Xanthosoma (Nxs varieies) were evaluated for Physico-chemical, pasting, functional and anti-nutritional properties. Results revealed that fermentation significantly (P>0.05) reduced the ash content, swelling power, solubility values and also the oxalate content of the flours. In addition, water absorption capacities of unfermented flours of the Nce varieties were significantly higher (P
Keywords: Cocoyam, Fermented, Flours, Pasting, Unfermented
Edition: Volume 7 Issue 9, September 2018,
Pages: 1603 - 1607
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Research Paper, Food Science, Indonesia, Volume 9 Issue 9, September 2020
Pages: 306 - 311Proteolysis and Angiotensin-Converting Enzyme Inhibitory Activity of Peptide Fractions from Pigeon Pea Tempe
Suci Apsari Pebrianti | Muhammad Nur Cahyanto [2] | Retno Indrati [3]
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Research Paper, Food Science, India, Volume 9 Issue 5, May 2020
Pages: 1703 - 1710Development of Various Millet Based Probiotic Beverages Using Different Strains of Lactobacillus
Kavitha M B | Kiruthika R