INFLUENCE OF DRYING TECHNIQUES ON THE PASTING CHARACTERISTICS OF COCOYAM (Colocasia esculenta)

Abstract

The analysis of the two drying techniques of the Taro cocoyam flour samples reveals which one has a better starch structure based on their pasting characteristics. These modifications impact the food product's final use, texture and digestibility. The sun-dried Taro cocoyam sample's final viscosity provides information about the quality of a specific starch-based flour, as it shows whether the flour can form a viscous paste after cooking and cooling, but can also be used as a good binder or to add consistency to food preparations