Effect of Treatments on the Quality Evaluation of Cocoyam Crisps and Chips
Keywords:
Cocoyam, Crisps, Chips, Various Treatments, Proximate and Sensory PropertiesAbstract
Cocoyam (Colocasia esculental) was processed and used in the production of crisps and chips by subjecting the peeled, washed and sliced cocoyam to four different pretreatments (plain-untreated, salted, sugared, salted/sugared). The proximate properties and sensory attributes of the crisps and chips were evaluated using plantain chips as the control. Proximate composition result showed that moisture, ash, fibre, fat, protein, fibre, fat and carbohydrate content of the cocoyam crisps ranged from 3.26 – 4.12% (samples A3 and A), 1.69 – 3.05% (A and A3), 6.15 – 9.47% (A and A3), 2.75 – 10.35% (A2 and A1), 9.25 – 11.76% (A2 and A) and 65.15 – 72.78% (samples A1 and A2), respectively. While result for cocoyam chips ranged from 4.17 – 9.55% (samples B1 and B), 2.93 – 4.62% (B and B2), 8.36 – 12.74% (B1 and B2), 2.21 – 7.55% (B3 and B1), 9.17 – 10.87% (B2 and B1) and 60.77 – 66.42% (samples B2 and B3), respectively. From the result, it was observed that moisture, ash, fat and carbohydrate values of plantain chips compared significantly (P<0.05) with some samples of cocoyam crisps and chips with the values of 4.51%, 2.62, 9.80 and 75.52%, respectively. Significantly low protein and fibre content of plantain chips was recorded (4.39 and 3.16%, respectively) compare to the values of crisps and chips produced from cocoyam. Sensory scores obtained from the parameters evaluated showed that both pretreated and untreated cocoyam crisps and chips were acceptable by the panelists compared to the control sample (plantain chips). Highest overall acceptability scores were recorded from samples A1, A2 and B3 (7.20, 7.40 and 7.30, respectively). This result is an indication that cocoyam can be pretreated with either salt, sugar or a combination of both and used in the production of crisps and chips with high level of market acceptability which will still provide proximate compositions comparable with that of plantain chips.References
• Akinlua O, Sobowale S.S, Adebo O.A and Olatidoye O.P (2013). Studies on the characteristics of deep fried pretreated cocoyam slices (Xanthosoma sagittifolium). Journal of Agriculture and Veterinary Sciences, 5(4), 40-50.
• Akusu O.M, Kiin-Kabari D.B and Ebere C.O (2016). Effect of substitution levels on the physicochemical and sensory properties of cake and chin-chin made from wheat/cocoyam flour blends. International Journal of Food and Nutritional Science, 5(4), 41-49.
• Alozie Y.E and Chinma C.E (2015). Proximate composition, physical and sensory properties of cake prepared from wheat and cocoyam flour blends. Journal of food Research, 4(50), 181-188. Doi.org/10.5539/jfr.v4n5p181.
• AOAC (2012). Association of Official Analytical Chemists, Official Methods of Analysis, 17th ed., Washington, DC, U.S.A.
• Burton, W. G. (1989). The Potato (3rd Ed), Harlow, Essex, England; Longman.
• Ekanem A.M and Osuji J.O (2006). Mitotic index studies on edible cocoyams (Xanthosoma and Cococasia spp). African Journal of Biotechnology, 5(10), 846-849.
• Eneh O.C (2013). Towards food security and improved nutrition in Nigeria: taro (Colocasia antiquorum) grit as carbohydrate supplement in energy food drink. African Journal of Food Science, 7(10), 355-360. Doi:10.5897/AJFS2013.1068.
• Falola A.O, Olatidoye O.P, Adesala S.O and Amusan M (2014). Modification and quality characteristics of cocoyam starch and its potential for chin-chin production. Pakistan Journal of Nutrition, 13(12), 768-773.
• Iwe M.O (2010). Handbook of Sensory of Analysis, Enugu, Nigeria. Rejoint Communication Science Ltd, 75-78.
• Lyonga S.N and Nzietchueng S (2008). Cocoyam and African Food Crisis. In: Proceeding of the 3rd Triennial Symposium. International Society in Tropical Root Crops. African Branch, Owerri, Imo State, Nigeria.
• Matz S.A (1993). Snacks Food Technology (3rd Ed.). New rd York. Van Nostrand Reinhold.
• Moreira R.G, Sun X and Chen Y (1997). Factors affecting oil uptake in tortilla chips in deep-fat frying. Journal of Food Engineering, 31, 485-498.
• Niba L.L (2003). Processing effects on susceptibility of starch to digestion in some dietary starch sources. International Journal of Food Science and Nutrition, 54, 97-109. Doi.org/10.1080/0963748031000042038
• Nnabuk O.E, Essien E, Ebenso E.E and Ukpe R.A (2012). Industrial potential of two varieties of cocoyam in bread making. E-Journal of Chemistry, 9(1), 451-464. Doi.org/10.1155/2012/635894
• Onyenobi V.O, Chukwu G.O, Asumogha G.N, Okoye B.C, Ewuziem J.E, Ogbonna M.C and Akpinpelu A.O (2010). Marketing of Edible Cocoyam, Xanthosoma spp (Tannin) in Abia State, Nigeria. Cocoyam Research Programme. 2010 Annual Report and Programme of work, NRCRI, Umudike, pp. 67-73.
• Osborne D.R and Voogt P (1978). The Analysis of Nutrients in Foods. London Academic Press, 130-134.
• Owusu-Darko P.G, Peterson A and Omenyo E.L (2014). Cocoyam (Corms and Cormels) – An under exploited food and feed resource. Journal of Agricultural Chemistry and Environment, 3(1), 22-29. Doi.org/10.4236/jacen.2014.31004
• Sefa-Dedeh S and Sackey E.K (2002). Starch structure and some properties of cocoyam (Xanthosoma sagittifolium and Colocasia esculenta). Food Chemistry, 79, 435-444. Doi.org/10.1016/S0308-8145(02)00194-2.
• Smith O (1977). Potatoes: Production, Storing, Processing, AVI, West Port, Continent.
• Ukpabi U.J, Chijioke U, Mbanaso E.N (2013). Feasibility of producing acceptance carotene and energy rich taro chips with deep palm-oil frying in Nigeria. Pakistan Journal of Nutrition, 12(9), 811-814.
Downloads
Published
Issue
Section
License
- Papers must be submitted on the understanding that they have not been published elsewhere (except in the form of an abstract or as part of a published lecture, review, or thesis) and are not currently under consideration by another journal published by any other publisher.
- It is also the authors responsibility to ensure that the articles emanating from a particular source are submitted with the necessary approval.
- The authors warrant that the paper is original and that he/she is the author of the paper, except for material that is clearly identified as to its original source, with permission notices from the copyright owners where required.
- The authors ensure that all the references carefully and they are accurate in the text as well as in the list of references (and vice versa).
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Attribution-NonCommercial 4.0 International that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
- The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author.
