November 2023

Effect of endosperm maturity on the physicochemical composition and sensory acceptability of coconut (Coco nucifera) milk and yoghurt

The effect of endosperm maturity on the physicochemical compositions and sensory acceptability of coconut milk and yogurt was studied. The influence of fermentation time on the physicochemical characteristics and sensory acceptability of coconut yogurt was also determined. Varied coconut endosperm maturity (soft, medium and hard) and fermentation time (6, 12, 18 and 24 h) were used to produce milk and yogurt. The...

Author(s): Lydia Konadu, Doreen Dedo Adi, John Acquah-Mensah and Ellen Olu Fagbemi

November 2023

Physico-chemical, functional and anti-nutritional properties of taro (Colocasia esculenta) flour as affected by cooking and drying methods

The effects of cooking medium, cooking time, and drying conditions on the physicochemical, functional, pasting, and anti-nutritional properties of taro flour were studied. Physicochemical and functional characteristics indicated that flour from taro slices cooked in water had higher L*, WAI, and OAC, and intermediate WSI, a*, and b* values. Acidic cooking treatment significantly decreased the oxalate and phytate content...

Author(s): V. Kumar, H. K. Sharma and S. Fatima