Variations in the Nutritive Metal Contents of Cocoyam Flour and Quality Assessment of its Baked Products from Composite Flours

Abstract

Variations in the nutritive metal contents of two cocoyam flours and the quality of their baked products from composite flours were assessed in this study. The two varieties of cocoyam (Colocasia esculenta and Colocasia antiquorum) used in this study were obtained from Egbeda Market Osogbo, Osun State, Nigeria. Wheat flour and other ingredients used were purchased at Orisunbare Market Osogbo, Osun State, Nigeria. Proximate, phytate, oxalate and hydrocyanic acid analyses were carried out by standard methods while the heavy metals content was done by the use of Atomic Absorption Spectrophotometer (AAS). All other parameters were carried out by standard methods. From the result, the values of proximate analyses of the two cocoyam varieties were not significantly different. Colocasia antiquorum having the values of 42.06mg±0.08/100mg for phytate, 0.39±0.01mg/100mg for oxalate and 1.26±0.02mg/100mg for hydrocyanic acid, had a higher toxicant value in the flour in all parameters determined. The elemental analyses of the flour from different species of cocoyam were significantly not different. The bread and cake samples produced from C. esculenta and C. antiquorum species of cocoyam flour were comparable to bread and cake produced from wheat flour under the same condition except for their binding properties, weight and shelf life. Thus, cocoyam can be used for the production of bread and cake if a suitable binder is incorporated into the ingredients.