Physico-chemical properties and utilization of cocoyam (Xanthosoma sagittifolium) flour [Philippines]
Chemical analyses of cocoyam flour revealed that crude protein, fat, fiber and ash is quite low but total carbohydrates is high. The sugar and starch content of cocoyam is 1.84% and 12.29% respectively. Results from sensory evaluation revealed that the sensory quality attributes of the products were...
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| Format | Publication |
| Language | English |
| Published |
College, Laguna (Philippines)
01.05.1984
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| Online Access | Get more information |
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| Summary: | Chemical analyses of cocoyam flour revealed that crude protein, fat, fiber and ash is quite low but total carbohydrates is high. The sugar and starch content of cocoyam is 1.84% and 12.29% respectively. Results from sensory evaluation revealed that the sensory quality attributes of the products were rated comparable to the same products using wheat flour or corn starch. Product evaluation revealed that the higher the level of cocoyam flour added in meat loaf formulation, the degree of shrinkage and volume of dripping were minimal. Cookie mesurements showed that height and weight of baked cookies were not affected by the addition of cocoyam flour. However, the diameter and spread ratio of baked cookies decreased |
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| Bibliography: | S10 8410895 |