Effect of Storage Relative Humidity on SomeChemical Composition and BrowningDevelopment of Treated Cocoyam (Colocasiaesculenta) Corm Flour

摘要

Aim: Some unstable compounds namely ascorbic acid, anthocyanin and reducing sugar contents were used to monitor the stability of differently processed cocoyam flours stored under different relative humidities. Place and Duration of Study: Federal Polytechnic Idah, Nigeria; January to August 2011.Methods: Peeled cocoyam corm slices (3–5cm thick) were washed and divided into three parts that were respectively sundried (NT), blanched and sundried (BT); and sulphited, blanched and sundried (SBT). The milled samples (P=0.05) in RH conditions studied. Conclusion: Cocoyam flour stability was improved by sulphiting and blanching treatments and low RH storage.