Characterization of cocoyam (Xanthosoma spp.) corm flour from the Nazareno cultivar

• Autor(a) principal: CORONELL-TOVAR,Diana Carolina
• Data de Publicação: 2019
• Outros Autores: CHÁVEZ-JÁUREGUI,Rosa Nilda, BOSQUES-VEGA,Ángel, LÓPEZ-MORENO,Martha Laura
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200349
• topic: Corm flour; Xanthosoma spp.; nutritional composition; functional properties

Abstract The present study assessed the physical, chemical, functional, and microbiological properties of cocoyam (Xanthosoma spp.) corm flour made from the Nazareno cultivar. The flour was initially submitted to a water-soaking process in order to reduce its high oxalate content. The soaked flour showed a high dietary fiber content (15.4% insoluble and 2.8% soluble fiber), and can be considered essentially an energy-rich food given its high starch content (60.5%), of which 85.04% was analyzed as amylopectin; it also showed a high potassium content (19.09 mg/g). The anti-nutritional component analysis showed low levels of oxalate (5.55 mg/g), saponins (0.10%) and tannins (0.07%), while phytates were not detected. The flour had a high water and oil absorption capacity (9 - 11 g/g at 90 and 100 °C; 1.2 g/g) and it gelatinized at between 81.81 - 89.58 °C. It was also microbiologically stable after storage for 9 months at room temperature. Development of a multipurpose flour from cocoyam corm could provide a value-added option for the local food industry.