Production, Proximate Compositions and Dry Matters of Stored <i>achicha</i> and <i>mpoto - </i>Cocoyam Based Products

David-Chukwu Nkiruka Phil; Aji Rosemary Uloma; Ndukwe Ken Okorie; Odom Theophilus Chikodi; Chukwu Michael Nwankwo

doi:doi:10.11648/j.ijnfs.20211006.14

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Production, Proximate Compositions and Dry Matters of Stored achicha and mpoto - Cocoyam Based Products

David-Chukwu Nkiruka Phil, Aji Rosemary Uloma, Ndukwe Ken Okorie, Odom Theophilus Chikodi, Chukwu Michael Nwankwo

Published in International Journal of Nutrition and Food Sciences (Volume 10, Issue 6)

Received: 25 October 2021 Accepted: 15 November 2021 Published: 2 December 2021

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Abstract

The production, proximate compositions and dry matters of stored Achicha and Mpoto were conducted. Fresh cocoyam corms/cormels and leaves [ede ofe (NCE 002), cocoindia (NCE 001) and ukpong/anampu (NCE 004)] were obtained from National Root Crop Research Institute, Umudike, Abia State, Nigeria. A-5 kg cocoyam corms/cormels of the samples was 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. They were spread on a mat and dried under the sun for 5 days. The dried cocoyam corms/cormels (achicha) were pulverized before storage with a locally fabricated machine and stored in various plastic containers for 0, 1, 2, 3 months intervals. A sample of 300 g of cocoyam leaves were plucked, sorted, washed, spread on a mat and sun-dried for 3 days. The dried cocoyam leaves (mpoto) were pulverized before storage with a locally fabricated machine and stored in various plastic containers for 0, 1, 2, 3 months. The proximate compositions and dry matters of 3 different varieties of 4 samples of stored Achicha and Mpoto were determined. The results of stored Achicha showed that Edeofe had the least contents in moisture (12.33%) and Anampu had least contents in crude fibre (1.64%) and carbohydrate content (75.65%); Edeofe had the highest contents in ash (3.83%), crude protein (4.78%), crude fat (0.93%), and Cocoindia had the highest contents of dry matter (87.79%) after 3 months storage. The proximate compositions of stored Mpoto showed that Edeofe had the least moisture content (10.16%), Anampu had the highest contents in ash (14.92%), Edeofe had the highest contents in crude protein (15.19%), crude fat (0.89%), crude fibre (8.74%), dry matters (89.85%); and Cocoindian had highest carbohydrate content (51.08%) after 3 months storage. This showed that stored Mpoto samples were richer in ash, crude protein, crude fibre and dry matters than the stored Achicha samples which were richer in moisture, crude fat and carbohydrate contents. It is recommendable to use the tuber and the leaves in food preparations for human consumption.

Published in	International Journal of Nutrition and Food Sciences (Volume 10, Issue 6)
DOI	10.11648/j.ijnfs.20211006.14
Page(s)	144-152
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Corm, Cormel, Protein, Fat, Fibre, Ash, Carbohydrate, Moisture, Edeofe, Cocoindia

References

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David-Chukwu Nkiruka Phil, Aji Rosemary Uloma, Ndukwe Ken Okorie, Odom Theophilus Chikodi, Chukwu Michael Nwankwo. (2021). Production, Proximate Compositions and Dry Matters of Stored achicha and mpoto - Cocoyam Based Products. International Journal of Nutrition and Food Sciences, 10(6), 144-152. https://doi.org/10.11648/j.ijnfs.20211006.14

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ACS Style

David-Chukwu Nkiruka Phil; Aji Rosemary Uloma; Ndukwe Ken Okorie; Odom Theophilus Chikodi; Chukwu Michael Nwankwo. Production, Proximate Compositions and Dry Matters of Stored achicha and mpoto - Cocoyam Based Products. Int. J. Nutr. Food Sci. 2021, 10(6), 144-152. doi: 10.11648/j.ijnfs.20211006.14

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AMA Style

David-Chukwu Nkiruka Phil, Aji Rosemary Uloma, Ndukwe Ken Okorie, Odom Theophilus Chikodi, Chukwu Michael Nwankwo. Production, Proximate Compositions and Dry Matters of Stored achicha and mpoto - Cocoyam Based Products. Int J Nutr Food Sci. 2021;10(6):144-152. doi: 10.11648/j.ijnfs.20211006.14

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@article{10.11648/j.ijnfs.20211006.14,
  author = {David-Chukwu Nkiruka Phil and Aji Rosemary Uloma and Ndukwe Ken Okorie and Odom Theophilus Chikodi and Chukwu Michael Nwankwo},
  title = {Production, Proximate Compositions and Dry Matters of Stored achicha and mpoto - Cocoyam Based Products},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {10},
  number = {6},
  pages = {144-152},
  doi = {10.11648/j.ijnfs.20211006.14},
  url = {https://doi.org/10.11648/j.ijnfs.20211006.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211006.14},
  abstract = {The production, proximate compositions and dry matters of stored Achicha and Mpoto were conducted. Fresh cocoyam corms/cormels and leaves [ede ofe (NCE 002), cocoindia (NCE 001) and ukpong/anampu (NCE 004)] were obtained from National Root Crop Research Institute, Umudike, Abia State, Nigeria. A-5 kg cocoyam corms/cormels of the samples was 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. They were spread on a mat and dried under the sun for 5 days. The dried cocoyam corms/cormels (achicha) were pulverized before storage with a locally fabricated machine and stored in various plastic containers for 0, 1, 2, 3 months intervals. A sample of 300 g of cocoyam leaves were plucked, sorted, washed, spread on a mat and sun-dried for 3 days. The dried cocoyam leaves (mpoto) were pulverized before storage with a locally fabricated machine and stored in various plastic containers for 0, 1, 2, 3 months. The proximate compositions and dry matters of 3 different varieties of 4 samples of stored Achicha and Mpoto were determined. The results of stored Achicha showed that Edeofe had the least contents in moisture (12.33%) and Anampu had least contents in crude fibre (1.64%) and carbohydrate content (75.65%); Edeofe had the highest contents in ash (3.83%), crude protein (4.78%), crude fat (0.93%), and Cocoindia had the highest contents of dry matter (87.79%) after 3 months storage. The proximate compositions of stored Mpoto showed that Edeofe had the least moisture content (10.16%), Anampu had the highest contents in ash (14.92%), Edeofe had the highest contents in crude protein (15.19%), crude fat (0.89%), crude fibre (8.74%), dry matters (89.85%); and Cocoindian had highest carbohydrate content (51.08%) after 3 months storage. This showed that stored Mpoto samples were richer in ash, crude protein, crude fibre and dry matters than the stored Achicha samples which were richer in moisture, crude fat and carbohydrate contents. It is recommendable to use the tuber and the leaves in food preparations for human consumption.},
 year = {2021}
}

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TY  - JOUR
T1  - Production, Proximate Compositions and Dry Matters of Stored achicha and mpoto - Cocoyam Based Products
AU  - David-Chukwu Nkiruka Phil
AU  - Aji Rosemary Uloma
AU  - Ndukwe Ken Okorie
AU  - Odom Theophilus Chikodi
AU  - Chukwu Michael Nwankwo
Y1  - 2021/12/02
PY  - 2021
N1  - https://doi.org/10.11648/j.ijnfs.20211006.14
DO  - 10.11648/j.ijnfs.20211006.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 144
EP  - 152
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20211006.14
AB  - The production, proximate compositions and dry matters of stored Achicha and Mpoto were conducted. Fresh cocoyam corms/cormels and leaves [ede ofe (NCE 002), cocoindia (NCE 001) and ukpong/anampu (NCE 004)] were obtained from National Root Crop Research Institute, Umudike, Abia State, Nigeria. A-5 kg cocoyam corms/cormels of the samples was 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. They were spread on a mat and dried under the sun for 5 days. The dried cocoyam corms/cormels (achicha) were pulverized before storage with a locally fabricated machine and stored in various plastic containers for 0, 1, 2, 3 months intervals. A sample of 300 g of cocoyam leaves were plucked, sorted, washed, spread on a mat and sun-dried for 3 days. The dried cocoyam leaves (mpoto) were pulverized before storage with a locally fabricated machine and stored in various plastic containers for 0, 1, 2, 3 months. The proximate compositions and dry matters of 3 different varieties of 4 samples of stored Achicha and Mpoto were determined. The results of stored Achicha showed that Edeofe had the least contents in moisture (12.33%) and Anampu had least contents in crude fibre (1.64%) and carbohydrate content (75.65%); Edeofe had the highest contents in ash (3.83%), crude protein (4.78%), crude fat (0.93%), and Cocoindia had the highest contents of dry matter (87.79%) after 3 months storage. The proximate compositions of stored Mpoto showed that Edeofe had the least moisture content (10.16%), Anampu had the highest contents in ash (14.92%), Edeofe had the highest contents in crude protein (15.19%), crude fat (0.89%), crude fibre (8.74%), dry matters (89.85%); and Cocoindian had highest carbohydrate content (51.08%) after 3 months storage. This showed that stored Mpoto samples were richer in ash, crude protein, crude fibre and dry matters than the stored Achicha samples which were richer in moisture, crude fat and carbohydrate contents. It is recommendable to use the tuber and the leaves in food preparations for human consumption.
VL  - 10
IS  - 6
ER  -

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Author Information

David-Chukwu Nkiruka Phil

Department of Hospitality Management and Tourism, Abia State Polytechnic, Aba, Nigeria
Aji Rosemary Uloma

Department of Hospitality Management and Tourism, Abia State Polytechnic, Aba, Nigeria
Ndukwe Ken Okorie

Department of Biology/Microbiology, Abia State Polytechnic, Aba, Nigeria
Odom Theophilus Chikodi

Department of Food Technology, Abia State Polytechnic, Aba, Nigeria
Chukwu Michael Nwankwo

Department of Food Technology, Abia State Polytechnic, Aba, Nigeria

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APA Style

David-Chukwu Nkiruka Phil, Aji Rosemary Uloma, Ndukwe Ken Okorie, Odom Theophilus Chikodi, Chukwu Michael Nwankwo. (2021). Production, Proximate Compositions and Dry Matters of Stored achicha and mpoto - Cocoyam Based Products. International Journal of Nutrition and Food Sciences, 10(6), 144-152. https://doi.org/10.11648/j.ijnfs.20211006.14

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ACS Style

David-Chukwu Nkiruka Phil; Aji Rosemary Uloma; Ndukwe Ken Okorie; Odom Theophilus Chikodi; Chukwu Michael Nwankwo. Production, Proximate Compositions and Dry Matters of Stored achicha and mpoto - Cocoyam Based Products. Int. J. Nutr. Food Sci. 2021, 10(6), 144-152. doi: 10.11648/j.ijnfs.20211006.14

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AMA Style

David-Chukwu Nkiruka Phil, Aji Rosemary Uloma, Ndukwe Ken Okorie, Odom Theophilus Chikodi, Chukwu Michael Nwankwo. Production, Proximate Compositions and Dry Matters of Stored achicha and mpoto - Cocoyam Based Products. Int J Nutr Food Sci. 2021;10(6):144-152. doi: 10.11648/j.ijnfs.20211006.14

Copy | Download

@article{10.11648/j.ijnfs.20211006.14,
  author = {David-Chukwu Nkiruka Phil and Aji Rosemary Uloma and Ndukwe Ken Okorie and Odom Theophilus Chikodi and Chukwu Michael Nwankwo},
  title = {Production, Proximate Compositions and Dry Matters of Stored achicha and mpoto - Cocoyam Based Products},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {10},
  number = {6},
  pages = {144-152},
  doi = {10.11648/j.ijnfs.20211006.14},
  url = {https://doi.org/10.11648/j.ijnfs.20211006.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211006.14},
  abstract = {The production, proximate compositions and dry matters of stored Achicha and Mpoto were conducted. Fresh cocoyam corms/cormels and leaves [ede ofe (NCE 002), cocoindia (NCE 001) and ukpong/anampu (NCE 004)] were obtained from National Root Crop Research Institute, Umudike, Abia State, Nigeria. A-5 kg cocoyam corms/cormels of the samples was 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. They were spread on a mat and dried under the sun for 5 days. The dried cocoyam corms/cormels (achicha) were pulverized before storage with a locally fabricated machine and stored in various plastic containers for 0, 1, 2, 3 months intervals. A sample of 300 g of cocoyam leaves were plucked, sorted, washed, spread on a mat and sun-dried for 3 days. The dried cocoyam leaves (mpoto) were pulverized before storage with a locally fabricated machine and stored in various plastic containers for 0, 1, 2, 3 months. The proximate compositions and dry matters of 3 different varieties of 4 samples of stored Achicha and Mpoto were determined. The results of stored Achicha showed that Edeofe had the least contents in moisture (12.33%) and Anampu had least contents in crude fibre (1.64%) and carbohydrate content (75.65%); Edeofe had the highest contents in ash (3.83%), crude protein (4.78%), crude fat (0.93%), and Cocoindia had the highest contents of dry matter (87.79%) after 3 months storage. The proximate compositions of stored Mpoto showed that Edeofe had the least moisture content (10.16%), Anampu had the highest contents in ash (14.92%), Edeofe had the highest contents in crude protein (15.19%), crude fat (0.89%), crude fibre (8.74%), dry matters (89.85%); and Cocoindian had highest carbohydrate content (51.08%) after 3 months storage. This showed that stored Mpoto samples were richer in ash, crude protein, crude fibre and dry matters than the stored Achicha samples which were richer in moisture, crude fat and carbohydrate contents. It is recommendable to use the tuber and the leaves in food preparations for human consumption.},
 year = {2021}
}

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TY  - JOUR
T1  - Production, Proximate Compositions and Dry Matters of Stored achicha and mpoto - Cocoyam Based Products
AU  - David-Chukwu Nkiruka Phil
AU  - Aji Rosemary Uloma
AU  - Ndukwe Ken Okorie
AU  - Odom Theophilus Chikodi
AU  - Chukwu Michael Nwankwo
Y1  - 2021/12/02
PY  - 2021
N1  - https://doi.org/10.11648/j.ijnfs.20211006.14
DO  - 10.11648/j.ijnfs.20211006.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 144
EP  - 152
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20211006.14
AB  - The production, proximate compositions and dry matters of stored Achicha and Mpoto were conducted. Fresh cocoyam corms/cormels and leaves [ede ofe (NCE 002), cocoindia (NCE 001) and ukpong/anampu (NCE 004)] were obtained from National Root Crop Research Institute, Umudike, Abia State, Nigeria. A-5 kg cocoyam corms/cormels of the samples was 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. They were spread on a mat and dried under the sun for 5 days. The dried cocoyam corms/cormels (achicha) were pulverized before storage with a locally fabricated machine and stored in various plastic containers for 0, 1, 2, 3 months intervals. A sample of 300 g of cocoyam leaves were plucked, sorted, washed, spread on a mat and sun-dried for 3 days. The dried cocoyam leaves (mpoto) were pulverized before storage with a locally fabricated machine and stored in various plastic containers for 0, 1, 2, 3 months. The proximate compositions and dry matters of 3 different varieties of 4 samples of stored Achicha and Mpoto were determined. The results of stored Achicha showed that Edeofe had the least contents in moisture (12.33%) and Anampu had least contents in crude fibre (1.64%) and carbohydrate content (75.65%); Edeofe had the highest contents in ash (3.83%), crude protein (4.78%), crude fat (0.93%), and Cocoindia had the highest contents of dry matter (87.79%) after 3 months storage. The proximate compositions of stored Mpoto showed that Edeofe had the least moisture content (10.16%), Anampu had the highest contents in ash (14.92%), Edeofe had the highest contents in crude protein (15.19%), crude fat (0.89%), crude fibre (8.74%), dry matters (89.85%); and Cocoindian had highest carbohydrate content (51.08%) after 3 months storage. This showed that stored Mpoto samples were richer in ash, crude protein, crude fibre and dry matters than the stored Achicha samples which were richer in moisture, crude fat and carbohydrate contents. It is recommendable to use the tuber and the leaves in food preparations for human consumption.
VL  - 10
IS  - 6
ER  -

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