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Pakistan Journal of Nutrition
Year: 2010  |  Volume: 9  |  Issue: 10  |  Page No.: 973 - 979

Functional, Particle Size and Sorption Isotherm of Cocoyam Cormel Flours

E.C. Nwanekezi, C.I. Owuamanam, N.C. Ihediohanma and J.O. Iwouno    

Abstract: The functional, particle size distribution and sorption kinetics of cocoyam cormels were investigated to reveal their suitability in food systems and storage stability. Four cultivars of cocoyam cormel were harvested processed into flour and the resultant flours investigated for the functional, particle size distribution and sorption isotherm. The Ede ofe of the Colocasia spp. had highest crude protein content (9.72%), followed by Ede ocha, Xanthosoma spp, (8.13%) while Ede cocoindia had the least, 7.93%. These values are higher than are obtainable in other root crops such as yam or cassava. Ede uhie had proportional distribution than the rest of the cultivers. Ede uhie had the highest value for viscosity, 0.246cp while Ede cocoindia had the least, 0.089 cp. Ede cocoindia had the highest water absorption capacity, 2.410g/g, followed by Ede ofe, 2.195 g/g while Ede uhie scored the least, 2.082 g/g. The bulk density of Ede ofe was highest, 0.95 g/cm3 while Ede uhie had the least score, 0.76 g/cm3. The sorption isotherm study revealed that relative humidity in the neighborhoods of 65-70% would be ideal for storage of the flours in moisture tight package materials. Monolayer values ranged from 0.0367-0.0787 gH2O/g solid which suggest better storage stability of the flour when store at ambient temperature, 30oC. Going by the data obtained cormel flours from the Xanthosoma species can be used as a composite in bread making while their Colocasia counterparts would perform better in emulsion food system.

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