ABSTRACT
This study was conducted to determine the effects of different traditional cooking
methods on the nature of starch in some Nigerian starchy staples. The staples used were yam
(Dioscorea spp), cocoyam (Colocasia esculenta spp), cassava (Manihot esculenta
crantz),and plantain (Musa paradisiaca spp). Yam and plantain were cooked into boiled and
roasted forms. Cocoyam was prepared as cocoyam chips, while cassava was used to produce
cassava dough, tapioca, and cassava foo foo and gari paste. The proximate composition,
total starch and resistant starch were done using the approved methods. However, soluble
starch was obtained by difference. Determination of carbohydrate digestion was achieved
using Spectophometric procedure. The moisture content ranged from 21.04 % in roasted
white yam to 41.00%% in gari paste. The protein content of the staples was low; ranged from
0.55g/100g in cassava foo foo to 2.25g/100g in cassava dough. The fat, ash, and crude fibre
contents were also low. The boiled hybrid plantain ranked highest (3.01g) in fat, while
roasted local plantain had highest ash (4.20g) and crude fibre (3.30g) values. Roasted white
yam (Dioscorea spp) had highest carbohydrate 73.25g. Loss of moisture caused increases in
nutrient density. Processing caused significant differences (P
NGOZI, E (2021). The Effects Of Different Traditional Cooking Methods On The Nature Of Starch In Some Nigerian Starchy Staples. Afribary. Retrieved from https://afribary.com/works/the-effects-of-different-traditional-cooking-methods-on-the-nature-of-starch-in-some-nigerian-starchy-staples
NGOZI, EZEOKEAGU "The Effects Of Different Traditional Cooking Methods On The Nature Of Starch In Some Nigerian Starchy Staples" Afribary. Afribary, 14 May. 2021, https://afribary.com/works/the-effects-of-different-traditional-cooking-methods-on-the-nature-of-starch-in-some-nigerian-starchy-staples. Accessed 22 Nov. 2024.
NGOZI, EZEOKEAGU . "The Effects Of Different Traditional Cooking Methods On The Nature Of Starch In Some Nigerian Starchy Staples". Afribary, Afribary, 14 May. 2021. Web. 22 Nov. 2024. < https://afribary.com/works/the-effects-of-different-traditional-cooking-methods-on-the-nature-of-starch-in-some-nigerian-starchy-staples >.
NGOZI, EZEOKEAGU . "The Effects Of Different Traditional Cooking Methods On The Nature Of Starch In Some Nigerian Starchy Staples" Afribary (2021). Accessed November 22, 2024. https://afribary.com/works/the-effects-of-different-traditional-cooking-methods-on-the-nature-of-starch-in-some-nigerian-starchy-staples