Table of Contents
ISRN Agronomy
Volume 2012, Article ID 978709, 4 pages
Research Article

Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour

1Department of Food Science and Engineering, Ladoke Akintola University of Technology, PMB. 4000, Ogbomoso, Oyo state, Nigeria
2Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, UK

Received 8 August 2011; Accepted 10 September 2011

Academic Editors: A. Berville and N. Maruyama

Copyright © 2012 M. O. Oke and I. F. Bolarinwa. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The effect of fermentation on physicochemical properties and oxalate content of cocoyam (Colocasia esculenta) flour was evaluated. The cocoyam, white flesh was cleaned, washed, peeled, sliced into chips of 2–2.5 cm thickness, soaked in tap water and left to ferment for 24 h and 48 h. The fermented cocoyam was then drained, dried in cabinet dryer at 60C for 24 h and milled. The flour samples were passed through a 45 μm mesh size sieve. Unfermented cocoyam flour was also produced and served as a control. Calcium oxalate and some physicochemical properties of flours from the fermented cocoyam were compared with the unfermented flour. Results showed that fermentation effected a significant reduction in oxalate level (58 to 65%) depending on the fermentation period. The amylose content was higher in 48 h fermented flour (55.52%) than in 24 h (54.55%). Pasting (gelatinization) temperature decreased, and water absorption capacity increased markedly due to fermentation.