Master
CHAPTER ONE
1.0 Introduction
1.1 Background of Study
Cocoyam (Colocasia spp and Xanthosoma spp) is grown in the tropics and sub-tropical regions of the world particularly in Africa for human nutrition, animal feed, and cash income for both farmers and traders (Onwueme and Charles, 1994). Cocoyam is vegetatively propagated using the corms and to a lesser extent the cormels. As food for human consumption, the nutritional value of the various parts of cocoyam is primarily caloric (Davies et al, 2008). The underground cormels provide easily digested starch; and the leaves are nutritious spinach-like vegetable, which give a lot of minerals, vitamins and thiamine (Tambong et al, 1997). There are two major types commonly grown in Nigeria, namely; Colocasia spp and Xanthosoma spp. In Nigeria, it is regarded as a major crop especially in female headed households.
Nigeria is one of the largest producers of cocoyam in the world contributing about 40% of total annual production (Kinpscheer, 2001).
Cocoyam is a tropical starchy tuberous root crop. There are many varieties of cocyam but the most common are the soft variety (Colocasia esculenta) used mainly as soup thickeners. Cocoyam is planted a bit later in the rainy season, in the months of May and June. This is because it requires more moisture to germinate. Harvest for cocoyam begins in late September and ends around January, just before the dry season becomes too hot.
Cocoyam, like yam, can be stored for several months and it will still retain its taste. It is best stored in a cool, dry and well ventilated place. Most times they are stored on raised racks because the bare floor causes them to rot. Cocoyam, when in season is readily available in the open Nigerian markets. It is hard to find them in African food stores outside Nigeria. 1.1.1 Preservation
Drying is defined as a process of moisture removal due to simultaneous heat and mass transfer. It is a classical method of food preservation, which
1.0 Introduction
1.1 Background of Study
Cocoyam (Colocasia spp and Xanthosoma spp) is grown in the tropics and sub-tropical regions of the world particularly in Africa for human nutrition, animal feed, and cash income for both farmers and traders (Onwueme and Charles, 1994). Cocoyam is vegetatively propagated using the corms and to a lesser extent the cormels. As food for human consumption, the nutritional value of the various parts of cocoyam is primarily caloric (Davies et al, 2008). The underground cormels provide easily digested starch; and the leaves are nutritious spinach-like vegetable, which give a lot of minerals, vitamins and thiamine (Tambong et al, 1997). There are two major types commonly grown in Nigeria, namely; Colocasia spp and Xanthosoma spp. In Nigeria, it is regarded as a major crop especially in female headed households.
Nigeria is one of the largest producers of cocoyam in the world contributing about 40% of total annual production (Kinpscheer, 2001).
Cocoyam is a tropical starchy tuberous root crop. There are many varieties of cocyam but the most common are the soft variety (Colocasia esculenta) used mainly as soup thickeners. Cocoyam is planted a bit later in the rainy season, in the months of May and June. This is because it requires more moisture to germinate. Harvest for cocoyam begins in late September and ends around January, just before the dry season becomes too hot.
Cocoyam, like yam, can be stored for several months and it will still retain its taste. It is best stored in a cool, dry and well ventilated place. Most times they are stored on raised racks because the bare floor causes them to rot. Cocoyam, when in season is readily available in the open Nigerian markets. It is hard to find them in African food stores outside Nigeria. 1.1.1 Preservation
Drying is defined as a process of moisture removal due to simultaneous heat and mass transfer. It is a classical method of food preservation, which