Effect Of Sprouting On The Proximate Composition And Thickening Properties Of The Two Varieties Of Cocoyam, “Ede Ocha” (Xanthosoma Sagittifolium) And “Ede Ofe” (Colocasia Esculenta)

Project and Seminar Material for Food Science and Technology (FST)

Effect Of Sprouting On The Proximate Composition And Thickening Properties Of The Two Varieties Of Cocoyam, “Ede Ocha” (Xanthosoma Sagittifolium) And “Ede Ofe” (Colocasia Esculenta)


Abstract


The study was conducted to evaluate the effect of sprouting on the proximate composition and thickening (functional) properties of two varieties of cocoyam “ede ocha” (Xanthosoma sagittifolium) and “ede ofe” (Colocasia esculenta). The two varieties were processed using standard methods and the nutritional and thickening properties analyzed. The result obtained was further subjected to statistical analysis (standard deviation and ANOVA).

The result of the analysis revealed that in “ede ocha”, sprouting significantly (p<0.05) decreased moisture content (from 23.51- 11.77%), fibre (2.2- 1.85%), protein (12.01- 7.85) and bulk density (0.59 – 0.53 %) while it significantly (p<0.05) increased ash (1.78- 2.08%), fat (0.91- 0.98%), CHO (59.6-75%), WAC (1.96- 2.91%) and OAC (1.61- 1.86%).

Whereas, in “ede ofe”, sprouting significantly (p<0.05) decreased moisture content (from 13.64- 10.57%), fibre (2.55- 3.2%) and CHO (70.41- 68.48%), while it significantly (p<0.05) increased ash (3.38- 4.27%) and fat (3.39- 3.85%). It was further observed that sprouting did not cause any change in bulk density of “ede ofe”. There is increase (71– 780C and 16- 17secs) in “ede ocha” and decrease (69- 680C and 15- 14secs) in “ede ofe” in terms of gelatinization temperature and wettability respectively as a result of sprouting but not significantly.

Significant (p<0.05) increase (from 1.6- 1.87v/v) and (2.69- 2.78v/v) in swelling index was also recorded in “ede ocha” and “ede ofe”respectively as a result of sprouting. This result therefore, indicated that sprouting improved the proximate composition as well as the functional properties of two varieties of cocoyam flour.


Chapter One


Introduction

Cocoyam (Xanthosoma sagittofolium and Colocasia esculenta) are tropical root and tuber crops largely produced for its underground corms which belongs the family Aracea family. It is grown and produced in Nigeria and in many other parts of the tropical and subtropical areas of the world.

(Aboubakar et al ., 2008).
The estimated world production of cocoyam is placed at 5.5 million tonnes annually with Ghana and Nigeria being considered as the world leading producers. (Sefa Dedeh and Ayir sackey, 2004).

Cocoyam corms and cormels are usually eaten boiled , roasted, pounded and sometimes mixed with other staples such as yam, cassava or plantain .

(Ihekoronye and Ngoddy, 1985).
Cocoyam is nutritionally superior to other roots and tubers in terms of digestibility crude protein and minerals such as Ca, Mg and P (Chukwu et al., 2008). Protein and fat content of cocoyam are low but it is high in carbohydrates, fibre and minerals (Del Rosario and Lorenz, 1999).

Even though cocoyam is not an industrial crop , its starch has numerous applications for use in several food products due to its small particle size which offers improved binding and may offer additional health promoting benefit . It is widely used as soup thickener and usually pounded to a soft dough known as utara ede in south eastern Nigeria, (Ihekoronye and Ngoddy, 1985).

One of the problem facing cocoyam is post harvest storage. Cocoyams can be best stored in cool dry ventilated surrounding and the best temperature for prolong storage is about 70C storage at lower temperature leads to death of buds and decay of the corns within two months while storage at higher temperature such as 15-230C is not satisfactory for long periods . In some communities in south east Nigeria, cocoyams are stored by being buried under the earth in a cool environment or swamp and this storage of cocoyams under earth in a cool dry ventilated surrounding or swamp result in the sprouting of the corms at the availability of some level of moisture(Onwueme and Charles,1994).

Sprouting is characterized by increase in enzymatic activities which results to breakdown of macromolecules and mobilization of reserves from the corm to the growing shoot. The desirable nutritional change that occur during sprouting are mainly due to the breakdown of complex compounds into a more simple form, transformation into essential constituents and breakdown of nutritionally undesirable constituents. ( Chavan and Kadam, 1 989).

The thickening property of cocoyam is affected by varieties of different factors like sprouting, however, the level of its efficacy maybe influenced by some factors such as; the soil type, special type, process conditions, innate properties of the food in which it is used as an additive, in all the different ways that cocoyams are being consumed traditionally whether by boiling, pounding as a soup thickener etc. softening of the cocoyam tuber when cooked is a critical factor which is used to determine its degree of doneness. (Onwueme and Charles, 1994).

Successful performance of flours as food ingredients depend the functional characteristics and sensory qualities they impart to the end product. (Kaur and Singh,2007). The functional properties of flour are provided not only by proteins, but also by the complex carbohydrates and other components such as pectins and mucilages (Kaur and Singh,2005).


Problem Statement

Millions of people consume cocoyam yearly but do not sprout it, few people that does, do not know the effect ,thus, this research work tend will serve to educate people more on the reason why they should sprout their cocoyam before consumption and its economic value so that the society at large will not only focus on its thickening property but also on its good materials and health benefits.

Cocoyams have a short-shelf life because of their high moisture content and start rotting as early as 2 weeks post-harvesting, thus, this research work tend to minimize tuber losses by converting them from perishable to non perishable through food processing operations and one of the best ways to preserve them is by processing them into flour and starch. Thickening power is desired as well as the small particle size in being useful for bread or noodle production.


Justification

Sprouting has been observed to improve the thickening properties of cocoyam and its utilization, sprouting equally reduces the anti-nutritional factor present in cocoyam. It also reduces the carbohydrate the carbohydrate content of cocoyam which when too much can increase the blood sugar level and finally sprouting increases fibre content of cocoyam.

The high viscosity of cocoyam starches makes them very useful in food applications where high thickening power is desired as well as the small particle size being useful for bread or noodle production (Aprianita et al., 2009).


Aim and Objectives

This research work is aimed at studying the effect of sprouting on the proximate composition thickening properties of two varieties of cocoyam.

The objectives of this work is:

  1. To determine the proximate composition of two varieties of sprout and unsprouted cocoyam.
  2. To determine the thickening properties of two varieties of cocoyam.
  3. To know the effect of sprouting on the two varieties of cocoyam.
  4. To produce cocoyam flour.
  5. To help in promoting the utilization of sprout cocoyam and its flours.

Chapter Five


5.0 Conclusion And Recommendation

5.1 Conclusion

Sprouting affected the proximate composition and thickening properties of the two varieties of cocoyam flour “ede ocha” and “ede ofe”. The study showed that the moisture content of “ede ocha” and “ede ofe” significantly (p<0.05) reduced as a result of sprouting and the ash and fat content of these cocoyam varieties significantly (p<0.05) increased. The fibre content and protein content of “ede ocha” reduced whereas that of “ede ofe” significantly (p<0.05) increased as a result of sprouting. The flour from “ede ocha” and “ede ofe” significantly (p<0.05) increased in water absorption capacity, oil absorption capacity and swelling index as a result of sprouting with “ede ofe” having the highest (3.88g/g) water absorption capacity and swelling index (2.78v/v). The high water absorption capacity of ede ofe makes it a good body, providing agent and can thus be used as a thickening or gelling agent in various food products.


5.2 Recommendation

The use of cocoyam as thickeners depends on their ability to absorb water and the amount of starch present. Based on the result, the sprouted “ede ofe” could be used as an alternative thickener in place of the traditionally cooked and pounded cocoyam in preparing soups as it showed pronounced ability to absorb water and oil than in its unsprouted form. The sprouted “ede ocha” should be used in making fufu (i.e the flour is made into a smooth thick paste in hot water) and eaten with soup since it has the highest starch content. It should also be used as composite flour in bread making and cookie production due to its functional and nutritional attributes.

Government should encourage the substitution of some part of flour with sprouted “ede ocha” flour in the production of snack products as this will help minimize the rate of post harvest losses and encourage cocoyam cultivation. And efforts should be made to exploit its usage in the bakery industries which will as well create more job opportunities for our unemployed youths.


How To Get The Complete Material For “Effect Of Sprouting On The Proximate Composition And Thickening Properties Of The Two Varieties Of Cocoyam, “Ede Ocha” (Xanthosoma Sagittifolium) And “Ede Ofe” (Colocasia Esculenta)“


Project Material Download

3,000 Naira


The Complete Material Will Be Sent to You in Just 2 Steps

Quick & Simple…


Step One Purchase

Make Payment (Through Transfer) of ₦3,000 to Any of the Account Below

Access Bank Plc Acc No: 0811003731
Samphina Academy
Current Account
Zenith Bank Acc No: 1225513212
Samphina Academy
Current Account
PalmPay Main Logo Acc No: 8143831497
Samphina Academy
Digital Account

Or CLICK HERE To Pay With Debit Card


FOR CLIENTS OUTSIDE NIGERIA
CLICK HERE To Purchase Material ($15)
FOR GHANIAN CLIENTS
Make Payment of 80 GHS to 0553978005 | Douglas Osabutey | MTN MoMo

Step Two Purchase

Send the Following Details on WhatsApp ( 08143831497) After Payment

  1. Payment Details
  2. Email Address
  3. Effect Of Sprouting On The Proximate Composition And Thickening Properties Of The Two Varieties Of Cocoyam, “Ede Ocha” (Xanthosoma Sagittifolium) And “Ede Ofe” (Colocasia Esculenta)

The Complete Material Will Be Sent To Your Email Address After Receiving Your Details
T & C Apply


  Contact Our Help Desk


Need a Different Topic? Perform a Quick Search

Samphina Academy

Samphina Academy is an Online Educational Resource Center that is aimed at providing students with quality information and materials to aid them in succeeding in their academic pursuit.