Effect of Processing Methods on the Functional Properties of Cocoyam Flour
[1]
Bolarin Funmilola Mary, Processing and Storage Engineering Department, National Centre for Agricultural mechanization (NCAM), Ilorin, Nigeria.
[2]
Olotu Funke Bosede, Processing and Storage Engineering Department, National Centre for Agricultural mechanization (NCAM), Ilorin, Nigeria.
[3]
Alfa Saheed, Processing and Storage Engineering Department, National Centre for Agricultural mechanization (NCAM), Ilorin, Nigeria.
[4]
Afolabi Risikat Ayobami, Processing and Storage Engineering Department, National Centre for Agricultural mechanization (NCAM), Ilorin, Nigeria.
Cocoyam tubers were processed using two different sizes which are slice and chip. Two different processing methods were also carried out that soaking for eighteen (18) hours and non-soaking. The cocoyam was chipped using NCAM chipping machine and NCAM peeling tools was used slice the tubers for sliced cocoyam. The cocoyam slice and chip was both dried using NCAM Cabinet dryer and milled. Analysis was carried out on the milled production to know the effect of the processing methods (soaked for 18 hours, soaked, chipped and sliced) on the functional properties of the flour. The results obtained for water absorption capacity for samples A-D are 0.83, 0.63, 0.72 and 0.71, Foaming capacity are 9.62, 13.46, 15.38 and 11.54, Viscosity are 1.802, 1.41, 1.52 and 1.57, Bulk density are 0.7, 0.67, 0.69 and 0.72, and Gelatinization temperature are 81.5, 82.2, 83.2 and 84.7°C. The result shows that sample C has the highest Foaming capacity and viscosity, while sample A has the highest Water absorption capacity and sample D has the highest Bulk density and gelatinization temperature. Sample D has the highest Viscosity, Gelatinization temperature and bulk density which make it easy for paste reduction and the ability to form gel which is also involved in pasty property. Therefore the best processing method is soaking for eighteen (18) hours before drying and milling.
Functional Property, Chipped, Sliced, Processing Methods
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