EFFECTS OF DRYING TEMPERATURE ON PROXIMATE COMPOSITION AND FUNCTIONAL PROPERTIES OF (Colocasiaesculenta) COCOYAM FLOUR

Abstract

This research evaluated the effects of drying temperature on the proximate composition and functional properties of (Colocasiaesculenta) cocoyam flour. Flour was obtained from Colocasiaesculenta by peeling, slicing, washing, drying at different temperature (50 °C, 60 °C, 70 °C, 80 °C, and 90 °C), milling and sieving. The flours obtained were evaluated for proximate composition and functional properties. The flour samples had proximate composition ranging from 5.98 % to 11.28 % moisture content, 0.75 % to 3.22 % ash content, 4.93 % to 7.26 % crude protein, 0.41 % to 0.93 % fat content, 2.75 % to 3.19 % crude fiber and 72.69 % to 81.23 % carbohydrate. The flour samples have functional properties ranging from 1.32 mL/g to 2.90 mL/g water absorption capacity, 0.63 mL/g to 1.43 mL/g oil absorption capacity, 0.59 g/mL to 0.95 g/mL bulk density, 81 °C to 90°C gelatinization point, 14.30 to 18.60 swelling capacity, 12 secs to 23 secs wett ability and 21 cp to 35cp viscosity measurement. The result of this study showed that the drying temperature have effect on both the proximate composition and functional properties of (Colocasiaesculenta) cocoyam flour.