Effect of different processing methods on Chemical properties of taro

This book is a result of practical research in Food Science and Technology.Cocoyam are the third most important root crop (after yam and cassava) cultivated in West Africa.The major limiting factor in the utilization of cocoyam is the presence of phytochemical and anti-nutrient,which impart taste or cause irritation when foods prepared from them are eaten.The levels of these nutrients in locally grown cocoyam are important in the assessment of their nutritional status,"taro" in their raw forms are toxic,hence processing can help to simultaneously reduce the anti-nutritional contents and enhance mineral bioavaliability.This book is intended to assist processors, researchers in utilization of this underutilized food crop.

Autorentext

Miss Nnabuihe Chidinma Favour a graduate of food science and technology from the prestigious institution of Michael Okpara University of Agriculture Umudike, Umuahia.She has practical and industrial experience especially in the area of food processing and safety .She is a quality assurance specialist and new product developer.