EVALUATION OF PHYSICO-CHEMICAL PROPERTIES OF COCOYAM (Xanthosoma) FLOUR

Authors

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

Keywords:

Cocoyam, Fiber, Ash, Carbohydrates, Gelatinization, Viscosity, Fat and water absorption

Abstract

The physico-chemical characteristics of cocoyam flour were evaluated. The fiber, ash and carbohydrate contents of cocoyam flour were higher than those of wheat flour. Gelatinization of the starch fraction was noted to 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%.

Downloads

Submitted

2025-05-16

Published

1986-09-15

How to Cite

Dizon-Lauzon, R., Garana, R. R. P., & Mabesa, L. B. (1986). EVALUATION OF PHYSICO-CHEMICAL PROPERTIES OF COCOYAM (Xanthosoma) FLOUR. Annals of Tropical Research, 8(3), 123–130. Retrieved from https://atr.vsu.edu.ph/article/view/696

Issue

Vol. 8 No. 3 (1986)

Section

Original Research Article

License

Creative Commons License

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

Similar Articles

<< < 1 2 3 4 5 6 7 8 9 10 11 12 13 14 > >> 

You may also start an advanced similarity search for this article.