Evaluation of Cocoyam Cormels and Their Sections’ Flours For A Traditional Stiff Porridge ‘‘Amala’’

Abstract

Cocoyam Cormels, an underutilized crop of two varieties Xanthosoma sagittifolium of cultivars (NX_s001, NX_s002) and Colocasia esculenta of cultivars (NC_e002, NC_e003 and NC_e005) length were sectioned into three (apical, middle and distal) and processed into flour using traditional method. This was done with the aim of using the flour to produce a stiff porridge “Amala” – a dough like meal, popular among the “Yoruba” tribes in the Southwest of Nigeria. Physicochemical, functional, and pasting properties of the flours as well as sensory textural evaluation of their pastes were evaluated. Proximate composition of sections of the cocoyam cultivars revealed moisture (10.25-12.54%), Crude Fat (0.39-0.75%), Crude Protein (3.25-4.26%), Ash (2.56-3.54%), Carbohydrate (78.20-80.76%) and Crude Fibre (1.28-2.38%). Protein is concentrated in the apical section of all the cultivars; similarly flours from apical section had higher water absorption capacity (120.25%). Flour obtained from the middle section of the cormels had higher level of Ash, Crude Fibre, Carbohydrate, Swelling Power, and Solubility Index. Pasting properties of sections of cocoyam cormels flours were significantly different, with apical section having higher peak viscosity (72.50-305.42RVU), breakdown viscosity (3.75-15.07RVU) for Colocasia variety. High set back viscosity (170.25-184.58RVU) was recorded at the distal section of Colocasia varieties. Dough obtained from the middle section of NCe002 was relatively more elastic, mouldable, cohesive, smooth and fairly adhesive. Variations in the physiochemical properties of flour obtained from different sections of the cormels could enhance their use in different food applications. Cocoyam can be processed into flour through a traditional method of producing yam flour ‘Amala’.

Keywords:- Cocayam Cormels, Cocoyam Section, Cocoyam Flour, Physicochemical Properties, Textural Properties. Amala.