What are the process of producing cocoyam crop?
What are the process of producing cocoyam crop?
Cocoyam tubers were subjected to two processing methods (fermentation and parboiling) and milled into flour. The samples were stored at 25°C, 35°C, and 45°C and analyzed at 2 weeks interval for 8 weeks for their nutritional, functional, and pasting properties.
How do you make Cocoyam flour?
Use a slicer to thinly slice the cocoyam corms. Spread out the sliced cocoyam pieces on a flat surface. Place the cocoyam under the sunlight for 3 to 5 days or more, to dry properly. Add the dried cocoyam pieces in a high-speed blender and blend into a fine powdery flour.
How do you preserve cocoyam for soup?
Cocoyam, like yam, can be stored for several months and it will still retain its taste. It is best stored in a cool, dry and well ventilated place. Most times they are stored on raised racks because the bare floor causes them to rot.
How long does it take for cocoyam to mature?
about eight months
Most cocoyam varieties mature in about eight months from planting. It has two main varieties-white and pink and can be planted on the crest of the heaps or ridges at one meter apart on row.
What type of food material is stored in cocoyam?
Coco- yams contain, on average, 25% starch (wet wei- ght basis) with A-type structures characterized by small granule size (<1.5 µm). Non-starch po- lysaccharides in cocoyams confer gummy pro- perties to the starch.
Can Cocoyam flour be used for baking?
Cocoyam is an edible root crop grown in the tropics of which Nigeria is a major producer. The flour has been used in baking and its fine granular starch improves binding and reduces breakage of snack products (Huang, 2005).
Is cocoyam better than yam?
“Cocoyam has better nutritional qualities than other root and tuber crops such as cassava and yam, with higher protein, vitamin and mineral content. A versatile staple, cocoyam can also be used as weaning food, while the leaves can be cooked as vegetable.
How do you make bitter leaf soup with cocoyam flour?
If using the cocoyam powder, mix the powder with 2tbps of palm oil or as required and add to the pot of soup, then allow to boil. Next, add your ogiri, allow to boil for 2mins then finally add your bitterleaf. Reduce heat and let it boil for like 3mins. Then remove from heat.
How many minutes does it take to cook cocoyam?
20 mins
Pour in the cocoyam pieces and allow to simmer under medium heat for 20 mins.
How long can you store cocoyam?
Cocoyams store best in a cool, dry and well ventilated environment. The optimum storage temperature is reported to be 7°C, when corms of taro and tania can be stored for up to four months. At higher ambient temperatures (25° to 30°C), cocoyams will store only for periods of 4 to 6 weeks without serious losses.
How do you use cocoyam as thickener?
Cocoyam powder can be used to make bitter leaves, oha, or to thicken other ethnic soups….To process cocoyam for soup
- Keep a bowl of cold water nearby so you can dunk the hot cocoyam before peeling it and cool off your ‘burning’ fingertips.
- Pound the cocoyam in a mortar until it forms a smooth, thick paste.
