EFFECT OF DRYING CONDITION ON THE THICKENING PROPERTY OF COCYAM

ATTENTION:

BEFORE YOU READ THE ABSTRACT OR CHAPTER ONE OF THE PROJECT TOPIC BELOW, PLEASE READ THE INFORMATION BELOW.THANK YOU!

INFORMATION:

YOU CAN GET THE COMPLETE PROJECT OF THE TOPIC BELOW. THE FULL PROJECT COSTS N5,000 ONLY. THE FULL INFORMATION ON HOW TO PAY AND GET THE COMPLETE PROJECT IS AT THE BOTTOM OF THIS PAGE. OR YOU CAN CALL: 08068231953, 08168759420

WHATSAPP US ON 08137701720

EFFECT OF DRYING CONDITION ON THE THICKENING PROPERTY OF COCYAM

CHAPTER ONE

INTRODUCTION

Background of the study

Cocoyam varieties (Xanthosoma sagittifolium) called tannia and (Colocasia esculenta) called taro are important staple food crop grown extensively in south-eastern Nigeria. Edet and Nsukka (2000) stated that cocoyam is a member of Araceae family and in the group of monocot plant and constitute one of the six most important root and tuber crops worldwide (Ekanem and Osuji, 2006). Although, they are less important than other tropical root crops such as yam, cassava and sweet potato, they are still a major staple in some parts of the tropics and sub-tropics (Opara, 2002). Nigeria is the world’s largest producer of cocoyam, accounting for about 37% of total world output (FAO, 2006) with the annual production of cocoyam in Nigeria estimated at 26.587 million tonnes (FAO, 2006). In the Eastern part of Nigeria, it serves as staple food and is used as a thickener in food preparations especially the varieties Colocasia esculenta and Xanthosoma cultivar. Cocoyam is rich in digestive starch, good quality protein, vitamin C, thiamine, riboflavin, niacin and high scores of protein and essential amino acids (Onayemi and Nwigwe, 1987; Lewu et al., 2009). Iwuoha and Kalu (2000) emphasized that cocoyam can be processed into cocoyam flour, chips and poi a processed form of taro which is popular in Hawaiian and Polynesian. The author further stated that cocoyam flour is highly digestible and therefore suitable for feeding invalids, for making confectionaries and baby food.

Statement of the problem

There may have been previous researches in this subject. This work gives further explanations and analysis in effect of drying condition on the thickening property of cocoyam.

Objectives of the study
To understand the impact of drying condition on the thickening property of cocoyam.

To understand the relationship between drying condition and the thickening property of cocoyam.

Research questions
What is the impact of drying condition on the thickening property of cocoyam.
What is the relationship between drying condition and the thickening property of cocoyam.

Research hypothesis
H0: There is no relationship between drying condition and the thickening property of cocoyam.