| Autor: |
Karim, Olayinka Ramota, Oyeyinka, Samson Adeoye, Olawuyi, Ibukunoluwa, Akintayo, Olaide Akinwunmi, Olapade, Moses |
| Předmět: |
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| Zdroj: |
Ukrainian Journal of Food Science; 2017, Vol. 5 Issue 2, p239-248, 10p |
| Abstrakt: |
Introduction. The effect of two processing conditions on chemical and consumer acceptability of cocoyam (taro) elubo was investigated. Materials and methods: Fresh taro tubers were processed into elubo using traditional method of four treatments (P50S12; P50S24; P60S12 and P60S24) from parboiling at 50°C for 3h and at 60°C for 1h; steeping in water for 12h and 24h. Standard methods were used to determine the proximate and mineral composition of the elubo samples. A stiff gel (amala) was prepared from the elubo samples to evaluate the sensory quality and consumer acceptability. Results and discussion: The proximate composition of the taro elubo samples revealed that the processing treatments had no significant (p<0.05) effect on the crude fibre (3.80 to 3.83%), carbohydrate (77.50 to 78.80%), and calories (345.32 to 349.47K), while, significant (p<0.05) effects were observed on the moisture (8.39 to 9.30%), ash (1.56 to 2.98%) and protein (5.08 to 6.26%) contents. Parboiling at 50°C resulted in lower moisture content, though all the values are still within the acceptable level for storage of food flour. The ash content of the taro elubo was significantly (p<0.05) influenced by steeping at 12h with elubo sample obtained from P60S12 treatment having the highest value. Stepping at 12h also favoured the protein content, the P50S12 recorded the highest value. The usual lost of minerals through heat treatment (parboiling) and leaching (stepping) was observed as the fresh taro had significantly (p<0.05) high mineral composition. Elubo sample obtained from P50S12 and P60S12 treatments the highest value for calcium (30.87mg/100g) and potassium (47.00mg/g) respectively. Increase in steeping time caused a significant (p<0.05) reduction in the values obtained for calcium, potassium and sodium. There was no significant (p<0.05) effect on the iron and manganese contents of the elubo samples. The sensory qualities of the amala samples showed that parboiling of taro at 50°C resulted in amala having no significant (p<0.0) difference in colour, taste, aroma, consistency and general acceptability with yam amala (the reference sample). This indicates that low heat treatment is required for processing of taro corms. Conclusions. The study showed that the parboiling at 50°C and stepping at 12h favoured the chemical and sensory qualities and consumer acceptability of taro elubo than parboiling at 60°C and stepping at 24h. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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