Scholarly works in Agricultural and Environmental Engineering

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Author: search.filters.author.Oyefeso, B. O.Subject: search.filters.subject.Cocoyam flour

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    Proximate composition of pretreated cocoyam (Xanthosoma Sagittifolium) flour in relation to milling methods
    (Faculty of Engineering, Federal University Oye-Ekiti (FUOYE), 2024) Oyefeso, B. O.; Abolade, E. O.; Fadele, O. K.
    Cocoyam is a highly nutritious root crop and very promising with vast industrial potentials. The effect of some processing methods on the proximate composition of cocoyam (Xanthosoma sagittifolium) flour was investigated by subjecting the cormels to three pre-treatment methods (soaking, fermentation and steaming) and subsequently, to two different milling methods (wet and dry-milling). The proximate composition namely moisture content, crude protein, crude fat, fibre, ash and carbohydrate contents of the flours obtained was carried out. The fermented samples of the wet- and dry-milled flours retained the highest nutrients compared with the soaked and steamed samples. However, the fermented dry-milled flour had the highest crude protein (5.83-6.98 %), crude fat (0.55-2.21%), ash (3.75-4.29%), and carbohydrate (83.75-87.62%), which made it the most acceptable of the samples. The milling methods (wet and dry) had significant effects (p≤0.05) on the proximate composition of the flour for the selected pretreatment methods (soaking, fermentation and steaming). Fermentation as a pretreatment method was therefore, recommended for better nutrient retention for cocoyam flour.
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    Proximate composition of pretreated cocoyam (Xanthosoma Sagittifolium) flour in relation to milling methods
    (Faculty of Engineering, Federal University Oye-Ekiti (FUOYE), 2024) Oyefeso, B. O.; Abolade, E. O.; Fadele, O. K.
    Cocoyam is a highly nutritious root crop and very promising with vast industrial potentials. The effect of some processing methods on the proximate composition of cocoyam (Xanthosoma sagittifolium) flour was investigated by subjecting the cormels to three pre-treatment methods (soaking, fermentation and steaming) and subsequently, to two different milling methods (wet and dry-milling). The proximate composition namely moisture content, crude protein, crude fat, fibre, ash and carbohydrate contents of the flours obtained was carried out. The fermented samples of the wet- and dry-milled flours retained the highest nutrients compared with the soaked and steamed samples. However, the fermented dry-milled flour had the highest crude protein (5.83-6.98 %), crude fat (0.55-2.21%), ash (3.75-4.29%), and carbohydrate (83.75-87.62%), which made it the most acceptable of the samples. The milling methods (wet and dry) had significant effects (p≤0.05) on the proximate composition of the flour for the selected pretreatment methods (soaking, fermentation and steaming). Fermentation as a pretreatment method was therefore, recommended for better nutrient retention for cocoyam flour.
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    Effect of blanching period and drying temperature on selected physicochemical properties of cocoyam (Xanthosoma sagittifolium) flour
    (African Journals Online, 2021) Oyefeso, B. O.; Ayorinde, M. O.; Ogunlade, C. A.; Fadele, O. K.; Akintola, A.
    This study investigated the influence of Blanching Time (BT) and Drying Temperature (DT) on some selected physico-chemical properties of cocoyam flour including water absorption capacity, bulk density, swelling index, wettability and gelatinization point. The quality parameters of the flour were analysed using AOAC standard methods and procedures. Twofactors, 3-levels Historical Data Design of Response Surface Methodology was adopted for the analysis to determine the effects of BT and DT on the investigated parameters. Second order polynomial model was obtained at 5% level of significance. The flour samples had 1.60 to 4.00% water absorption capacity, 0.71 to 0.81 g/cm3 bulk density, 5.2 to 6.8 g/g swelling index, 7 to 16s wettability and 68 to 90 oC gelatinization point. Samples dried at 60oC and blanched for 9.05 mins had better quality with optimum response values of 3.37% water absorption capacity, 0.76 g/cm3 bulk density, 6.22 g/g swelling index, 12.71 s wettability, and 85.73oC gelatinization temperature. BT and DT had significant effects on water absorption and wettability while no significant influence was observed on the bulk density, swelling index and gelatinization temperature of the flour at p ≤ 0.05. These findings will serve as a guide in ensuring proper choice of blanching time and drying temperature based on end-use and desired physico-chemical properties of cocoyam flour.