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)	64.08±0.7^a	63.58±0.5^a	63.30±0.5^a
Peak viscosity (RVU)	178.75±10.8^a	133.08±5.4^b	124.46±6^b
Trough (RVU)	115.92±5.8^ab	104.25±3.5^b	117.50±0.2^a
Breakdown (RVU)	62.84±5.1^a	58.83±1.9^b	66.96±5.3^a
Final viscosity (RVU)	167.46±8.2^a	159.25±7.5^a	157.58±0.8^a
Setback (RVU)	51.54±2.4^a	53.00±4.0^a	42.08±1.1^b
Peak time (min.)	5.68±0.1^a	5.56±0.1^a	4.46±0.2^b

Means followed by different superscript within the same row are significantly different (𝑃≤0.05).