Effect of drying methods on proximate composition and physicochemical properties of cocoyam flour.

摘要

Effects of 3 drying methods (sun-, cabinet and oven-drying) were investigated on some quality attributes of cocoyam (Colocasia esculenta; taro) meal. Protein contents (4.93-5.17%) were highest and lowest after oven and sun drying, respectively. Fat content was also highest after oven drying (0.57%), whereas both sun- and cabinet-dried samples had a fat content of 0.5%. Carbohydrate contents were not significantly affected by drying method. Analysis of pasting properties revealed no significant differences in pasting temp., whereas breakdown values were lowest, suggesting retention of a good starch structure, in sun-dried cocoyam meal. Overall, sun dried cocoyam meal demonstrated the best combination of physicochemical and functional properties, apart from foam stability and least gelation concn., which were higher in caninet- and oven-dried samples.