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A REVIEW OF EFFECT OF DRYING CONDITION ON THE THICKENING PROPERTY OF COCOYAM
Abstract
Cocoyam (Xanthosoma sagittifolium and Colocasia esculenta) is a tropical root crop valued for its starch content and nutritional properties. It is commonly used as a thickening agent in soups, stews, and other culinary dishes. This study investigates the effect of different drying conditions on the thickening properties of cocoyam flour to optimize its performance as a thickening agent. Various drying techniques such as sun drying, oven drying, and freeze drying were applied to cocoyam samples. The dried samples were then milled into flour and tested for their thickening properties using standardized rheological methods.
The results indicated significant differences in the thickening properties of cocoyam flour based on the drying technique used. Sun-dried cocoyam flour demonstrated moderate thickening capability, while oven-dried flour showed a higher viscosity and better thickening performance. Freeze-dried cocoyam flour exhibited the most consistent and superior thickening properties compared to other methods.
In addition to thickening performance, the study assessed the effect of drying conditions on the nutritional and physicochemical properties of cocoyam flour. Freeze drying preserved the highest levels of nutrients and color in the cocoyam flour, while sun drying caused the most nutrient loss. The findings suggest that the choice of drying method significantly impacts the thickening properties and overall quality of cocoyam flour.
This research provides valuable insights for food processors and culinary experts aiming to optimize the use of cocoyam as a thickening agent in various dishes. By identifying the most effective drying conditions, it is possible to enhance the culinary applications of cocoyam flour and its appeal to consumers seeking nutritious and high-quality food products.
CHAPTER ONE
INTRODUCTION
- Background of the study
Cocoyam varieties (Xanthosoma sagittifolium) called tannia and (Colocasia esculenta) called taro are important staple food crop grown extensively in south-eastern Nigeria. Edet and Nsukka (2000) stated that cocoyam is a member of Araceae family and in the group of monocot plant and constitute one of the six most important root and tuber crops worldwide (Ekanem and Osuji, 2006). Although, they are less important than other tropical root crops such as yam, cassava and sweet potato, they are still a major staple in some parts of the tropics and sub-tropics (Opara, 2002). Nigeria is the world’s largest producer of cocoyam, accounting for about 37% of total world output (FAO, 2006) with the annual production of cocoyam in Nigeria estimated at 26.587 million tonnes (FAO, 2006). In the Eastern part of Nigeria, it serves as staple food and is used as a thickener in food preparations especially the varieties Colocasia esculenta and Xanthosoma cultivar. Cocoyam is rich in digestive starch, good quality protein, vitamin C, thiamine, riboflavin, niacin and high scores of protein and essential amino acids (Onayemi and Nwigwe, 1987; Lewu et al., 2009). Iwuoha and Kalu (2000) emphasized that cocoyam can be processed into cocoyam flour, chips and poi a processed form of taro which is popular in Hawaiian and Polynesian. The author further stated that cocoyam flour is highly digestible and therefore suitable for feeding invalids, for making confectionaries and baby food.
- Statement of the problem
There may have been previous researches in this subject. This work gives further explanations and analysis in effect of drying condition on the thickening property of cocoyam.
- Objectives of the study
- To understand the impact of drying condition on the thickening property of cocoyam.
- To understand the relationship between drying condition and the thickening property of cocoyam.
- Research questions
- What is the impact of drying condition on the thickening property of cocoyam.
- What is the relationship between drying condition and the thickening property of cocoyam.
- Research hypothesis
- H0: There is no relationship between drying condition and the thickening property of cocoyam.
- H1: There is a relationship between drying condition and the thickening property of cocoyam
TABLE OF CONTENT
Chapter One: Introduction
1.1 Background of the Study
1.2 Statement of the Problem
1.3 Objectives of the Study
1.4 Research Questions
1.5 Significance of the Study
1.6 Scope of the Study
Chapter Two: Literature Review
2.1 Overview of Cocoyam
2.2 Nutritional and Culinary Uses of Cocoyam
2.3 Thickening Properties of Cocoyam
2.4 Drying Methods and Their Impact on Food Properties
2.5 Factors Influencing the Quality of Dried Cocoyam Flour
2.6 Summary of Literature Review
Chapter Three: Methodology
3.1 Research Design
3.2 Sample Collection and Preparation
3.3 Drying Methods and Procedures
3.4 Preparation of Cocoyam Flour
3.5 Evaluation of Thickening Properties
3.6 Statistical Analysis
Chapter Four: Results and Discussion
4.1 Impact of Drying Conditions on the Thickening Properties of Cocoyam Flour
4.2 Comparison of Thickening Properties Under Different Drying Methods
4.3 Analysis of Nutritional and Physicochemical Properties
4.4 Interpretation of Results in Relation to Previous Studies
Chapter Five: Conclusion and Recommendations
5.1 Summary of Key Findings
5.2 Implications of Findings for Food Processing and Culinary Applications
5.3 Limitations of the Study
5.4 Recommendations for Further Research
5.5 Concluding Remarks
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