Research Article
Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour
Table 1
Pasting properties of fermented cocoyam flours obtained from RVA Viscoamylograph.
| Attributes | Control | 24 hours | 48 hours | 0 h fermentation | fermentation | fermentation |
| Pasting temperature (°C) | | | |
| Peak viscosity (RVU) | | | |
| Trough (RVU) | | | | Breakdown (RVU) | | | |
| Final viscosity (RVU) | | | |
| Setback (RVU) | | | |
| Peak time (min.) | | | |
|
|
Means followed by different superscript within the same row are significantly different ().
|