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