International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Call for Papers | Fully Refereed | Open Access | Double Blind Peer Reviewed

ISSN: 2319-7064

Downloads: 110 | Views: 190

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

How to Download this Article?

Type Your Valid Email Address below to Receive the Article PDF Link

Verification Code will appear in 2 Seconds ... Wait