UTILIZATION OF COCOYAM (Xanthosoma sp.) FLOUR FOR FOOD

Authors

  • Roberta Dizon-Lauzon Assistant Professor, Department of Agricultural Chemistry and Food Science, Visayas State College of Agriculture, Baybay, Leyte, Philippines
  • Linda B. Mabesa and Assistant Professor, Institute of Food Science and Technology, University of the Philippines at Los Baños, College, Laguna, Philippines

Keywords:

Xanthosoma sp.
Cocoyam flour
Cookies
Chips
Noodles
Meat Loaf

Abstract

Cocoyam flour was prepared into cookies, chips and noodles and used as binder in meat loaf. The sensory attributes of the products were comparable to the same products produced from wheat flour and corn starch, and all the processed products were acceptable.
Product evaluation revealed that the level of cocoyam flour in meat loaf formulation is inversely related to the degree of shrinkage and volume of drippings. Cookie measurements showed that the height and weight of baked cookies were not significantly affected by the addition of cocoyam flour. However, the diameter and spread ratio of baked cookies decreased.

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Submitted

2025-04-14

Published

1988-12-05

How to Cite

Dizon-Lauzon, R., & Mabesa, L. B. (1988). UTILIZATION OF COCOYAM (Xanthosoma sp.) FLOUR FOR FOOD. Annals of Tropical Research, 10(1), 16–25. Retrieved from https://atr.vsu.edu.ph/article/view/636

Issue

Vol. 10 No. 1 (1988)

Section

Research Article

License

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.