Comparative studies of physico-chemical properties of yam (Discorea rotundata), cocoyam (Collocasia taro), breadfruit (Artocapus artilis) and plantain (Musa parasidiaca) instant flours

Abstract

Cocoyam, breadfruit and plantain usage is similar to that of white yam. They offer similar and sometimes better nutrition advantage to yam though with less prestigious value. This study is aimed at producing instant flour of yam, cocoyam, breadfruit and plantain and to compare their physicochemical properties. The instant flours were prepared separately with slight modifications. Proximate analysis, starch, vitamin C, physico-chemical and pasting properties of the flours were determined. Significant differences existed in the protein content of the flours (p<0.05) with cocoyam flour having the highest value (8.9%). The vitamin C contents of the flours ranged from 2.4 to 7.3 mg/100 g. The water binding and swelling capacities ranged 160 to 268 and 2.72 to 3.99%, respectively. While the pasting temperature and peak viscosity ranged from 63 to 93°C and 60 to 400 BU, respectively. The instant flours (fufu form) of cocoyam, breadfruit and plantain compared well with that of yam and offer nutritional and economic advantages to both household and industrial production.