ISSN: 2574-2701
Authors: David-Chukwu NP, Onwuka GI, Onuabuchi IC, Amadi AG, Chukwu MN*, Odom TC, Agbanyim AN and Onumadu KS
The effects of storage life and variety on the functional properties of stored achicha were determined.A-5 kg corms were sorted, washed and boiled for 3 hours and was cooled, peeled and cut into small sizes of average of 2.0 cm by 1.5 cm dimension with a sharp kitchen knife; dried under the sun for 5 days. The dried corms (achicha) were pulverized with a locally fabricated machine and stored in plastic containers for 0, 1, 2, 3 month(s) intervals. The data obtained were analyzed statistically using SPSS version 23. Means were separated at P ≤ 0.05 using Fisher’s Least Significant Differences. After 3 months storage, edeofe, cocoindia and anampu had the following functional properties of achicha: bulk density (0.85, 0.70, 0.60)g/ml, swelling index (0.82, 1.09, 0.92), water absorption capacity (2.08, 2.15, 2.13), oil absorption capacity(0.65, 0.85, 0.86), wettability (16.80, 13.81, 15.72)s, gelation capacity (0.78, 0.70, 0.39)g/5ml, gelation temperature (84, 80, 83)oC, foam stability (5.08, 6.94, 5.00)%, foam capacity (11.29, 12.78, 9.10)%, viscosity (0.11, 0.18, 0.16)mPa and pH (5.59, 6.35, 6.03) respectively. The functional properties showed that they have better potential as soup thickeners. This showed that cocoindia had higher values in functional properties than other varieties after 3 months storage which indicates that it would be a better thickener than other varieties in soup and sauce preparations.
Keywords: Storage; Ph; Thickener; Absorption; Capacity; Density
