Abstract
In recent times, different research work has shown that various biochemical and physiochemical changes are known to have occurred during food storage which also have an influence on the quality of food, hence the assessment of the quality changes is of great importance to establish the storage condition. This research study considers the storage of cocoyam flour as affected by variety and packaging material. To achieve this, cocoyam tubers were processed as blanched cocoyam flour and its physiochemical, antinutrient, antioxidant, and microbial properties was investigated between 0-3 weeks of storage.
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KEYWORDS
COCOYAM, PHYSIOCHEMICAL, ANTIOXIDANT, BLANCHED, PACKAGING MATERIAL, NYLON, POLYETHYLENE
