The Effects Of Different Traditional Cooking Methods On The Nature Of Starch In Some Nigerian Starchy Staples

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

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APA

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

MLA 8th

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 18 Apr. 2024.

MLA7

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. 18 Apr. 2024. < https://afribary.com/works/the-effects-of-different-traditional-cooking-methods-on-the-nature-of-starch-in-some-nigerian-starchy-staples >.

Chicago

NGOZI, EZEOKEAGU . "The Effects Of Different Traditional Cooking Methods On The Nature Of Starch In Some Nigerian Starchy Staples" Afribary (2021). Accessed April 18, 2024. https://afribary.com/works/the-effects-of-different-traditional-cooking-methods-on-the-nature-of-starch-in-some-nigerian-starchy-staples