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Journal of Scientific Research and Reports, ISSN: 2320-0227,Vol.: 18, Issue.: 1


Effect of Pretreatment on the Functional, Pasting and Baking Characteristics of Cocoyam Flour


O. Akinlua1, S. S. Nupo1*, J. V. Akinlotan2 and Nofisat Sunmonu2

1Department of Food Technology, Moshood Abiola Polytechnic, Ojere, Nigeria.

2Department of Nutrition and Dietetics, Moshood Abiola Polytechnic, Ojere, Nigeria.

Article Information
(1) Surapong Pinitglang, Department of Food Science and Technology, School of Science and Technology, University of the Thai Chamber of Commerce, Thailand.
(1) Sherif Ramzy Mohamed, Egypt.
(2) Karen Breshears, University of Central Missouri, USA.
(3) J. A. A. C. Wijesinghe, University of Sri Jayewardenapura, Sri Lanka.
Complete Peer review History: http://www.sciencedomain.org/review-history/23221


Cookies were produced from pretreated cocoyam flour (Xanthosoma sagittoforus). Pretreatment such as fermentation, blanching and soaking in potassium metabisulphite was done. The pretreated flours were used to bake cookies. Functional and pasting properties of the flours were determined. Packed capacity of the flours ranged from 0.95- 0.97 g/cm. The water absorption capacity ranged from 1.98-2.3 g/g. The oil absorption capacity and swelling power ranges from 1.97-2.08 g/g and 5.74 - 8.04 g/cm respectively. Fermented cocoyam flour had the highest peak, trough, breakdown, and final viscosity and setback values. The peak viscosity and setback value ranges from 2278 – 2873 cP and 850 – 1088 cP respectively, the trough and breakdown set point value falls between 1757.5 – 2056 and 476 – 782.5 cP respectively. The panelist preferred cookies made from potassium metabisulphite cocoyam flour (100%), and blanched cocoyam flour (100%). It can therefore be concluded that cookies can be produced from pretreated and untreated cocoyam flour.

Keywords :

Fermentation; blanching; soaking; viscosity; absorption.

Full Article - PDF    Page 1-7

DOI : 10.9734/JSRR/2018/26859

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