Evaluation Of Physico-Chemical Properties Of Cocoyam (Xanthosoma) Flour

Linda  B. Mabesa,; Roberta  Dizon-Lauzon,; Roger Roy  P. Garana,

Evaluation Of Physico-Chemical Properties Of Cocoyam (Xanthosoma) Flour

Roberta Dizon-Lauzon | Roger Roy P. Garana | Linda B. Mabesa

Abstract:

The phyico-chemical characteristic of coco am flour were evaluated. The fiber, a h and carbohydrate content of cocoyam flour were higher than those of wheat flour. Gelatinization of the starch fraction was noted t be between 68 and 72 °C. Least gelating concentration was, optimum at 8%: water and fat absorption capacities were 87.5% and 97.1%, respectively); and maximum viscosity was observed at a concentration of 8° o.

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