EFFECTS OF PROCESSING METHOD ON QUALITY CHARACTERISTICS OF COCOYAM FLOUR.
Abstract
ABSTRACT
This study examines the effects of different drying methods—sun drying, oven drying, and cabinet drying—on the quality characteristics of cocoyam flour. The research aims to identify the optimal drying method to preserve nutritional value, reduce anti-nutritional factors, and enhance sensory appeal. The analysis covered proximate composition, functional properties, anti-nutritional content, and sensory evaluation. The results indicate that cabinet drying yielded the highest protein content (6.80%) and fat retention (2.00%), along with superior functional properties such as water absorption and swelling capacity. Sun drying retained the most carbohydrates (78.90%) but resulted in higher moisture (10.20%) and anti-nutritional content, including tannins and oxalates. Sensory evaluations revealed that sun-dried samples scored highest in overall acceptability, attributed to their natural appearance and taste. Cabinet drying emerged as the most effective method for enhancing nutritional and functional properties, while sun drying was more favorable for sensory attributes. This study highlights the importance of selecting appropriate drying methods to optimize cocoyam flour quality for diverse applications, with recommendations for cabinet drying in scenarios prioritizing nutrient preservation and sun drying for cost-effective, sensory-driven needs
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