Quality Of Cocoyam Cormels As Affected By Storage

QUALITY OF COCOYAM CORMELS AS AFFECTED BY STORAGE

1.0 Introduction

1.1 Background of the study

Cocoyam (Colocasia esculenta) is an herbaceous perennial plant that is classified under the family Araceae and is mainly grown for its edible roots. A significant part of the world’s cocoyam production (three quarters) is from Africa with Nigeria and Ghana being the leading producers. After yam and cassava being roots and tuber crops, cocoyam is considered the third in importance in Nigeria (Olayiwola et al. 2013). Cocoyam is a rich carbohydrate source for humans and animals (Nyochembeng and Garton 1998) and is an important cash crop for farmers (Tambong et al. 1997). Cocoyam corm is usually consumed after boiling, frying, or roasting and the corms can also be dried to make flour. Despite its importance as a staple food in many countries, cocoyam is still insufficiently studied and underutilized (Watanabe 2002). Efforts also need to be made and measures need to be put in place to popularize, enhance and increase its use as food among the populace (Adejumo and Bamidele 2012) through the adaptation of technologies such as fermentation and parboiling that has been used to increase the utilization of other tubers such as yam and cassava. Lafon is the name of the fermented flour product obtained after peeling cassava, fermenting for 3–4 days, dewatering, drying, and milling (Adebayo-Oyetoro et al. 2012). Yams slices are also parboiled in hot water (50°C for 3 h), steeped for 24h, dried, and milled to flour to obtain clubs (Babajide et al. 2006a, b). Both lafun are clubs are important delicacies in Nigeria where they are usually made into a paste and consumed with soup. With cocoyam being a tuber and root crop together with cassava and yam, which is used to produce a fun and clubs, respectively, there is a need to also subject cocoyam to the same processing methods used in the preparation of lafun and clubs (fermentation and parboiling) to evaluate the quality of these products. This can in turn increase the utilization of cocoyam being an underutilized crop. Research has also shown that various biochemical and physiological changes are known to occur during the storage of food, which can either influence or affect food quality (Tschannen 2003). Therefore, the evaluation of the quality changes during the storage of food products is of uttermost importance to establish the best storage condition for the product. Also, it is well-known that the storage stability of food systems depends on the storage conditions and information on the influence of storage conditions on the quality of cocoyam flour is scarce in the literature. This research aimed to assess the quality of cocoyam cormel as affected by storage.

 

1.2  Statement of the problem

Cocoyam Storage Chukwu et al., (2008b) noted that a lack of suitable storage methods limits the availability of cocoyam all through the year. This could limit the versatility of uses for which cocoyam is suitable. Conventional storage methods such as traditional cocoyam barn-heaping the cocoyam under shade and storing it inside pits have been tried and found ineffective due to high percentage losses.  Losses as high as  40-60%  are ascribed to pathogens like Botryodiplodia theobromae, Phytophthora infestans, Sclerotium rolfs and Pythium myriotyium,  Fusarium oxysporum and Fusarium solani (Ubalua and Chukwu, 2008; Anaele and Nwawusi, 2008). The losses represent a cost to all the stakeholders in cocoyam production, processing, and marketing. This can be translated to mean a decrease in their revenue and a threat to reliance on cocoyam as a food security crop in the present economic meltdown. Efforts to reduce the loss of cocoyam in storage at the NRCRI, Umudike, led to the practice of burying cocoyam in the swamp. This is workable but it has many disadvantages. The stored cocoyam usually sprouted and started normal growth within four (4) weeks. Sprouting is one of the avenues of high physiological losses. A review of post-harvest losses of cocoyam (Nwufo and Atu, 1987), reported 50% losses after two months and about 95 %  after five months as a  result of sprouting. Most farmers practice in-situ storage and harvest piecemeal to meet consumption or market demands as the case may be. Again, this system ties up the land and restricts its use for other purposes (Mbanaso et al., 2008). As a consequence, the eating quality of sprouted cocoyam is reduced and most of them are unavailable for consumption, processing, and marketing. Such cocoyam seedlings are also of poor-quality planting materials because their vigor is reduced when planting. The consequence is a reduction in total yield. Nwufo and Atu (1987) noted that the enormous loss of cocoyam in storage could be reduced if a comprehensive, rational, and scientific storage method is developed. Lack of suitable storage reduces the shelf life of harvested cocoyam (Colocasia spp and Xanthosoma spp) corms and cormels and this is the major challenge facing cocoyam farmers, processors, and marketers in Nigeria and the world at large.

1.3  Objective of the study

The major objective of this study is to examine the quality of cocoyam cormel as affected by storage in Logo Local Government Area of Benue State, Nigeria. Specifically, the study seeks:

1. To examine the different methods of cocoyam storage in Logo Local Government Area of Benue State, Nigeria.
2. To examine the benefits of storing cocoyam in Logo Local Government Area of Benue State, Nigeria.
3. To examine the challenges of storing cocoyam in Logo Local Government Area of Benue State, Nigeria.

 

1.4  Research Question

1. what are the different methods of cocoyam storage in Logo Local Government Area of Benue State, Nigeria?
2. what are the benefits of cocoyam storage in Logo Local Government Area of Benue State, Nigeria?
3. what are the challenges of cocoyam storage in Logo Local Government Area of Benue State, Nigeria?

1.5  Research Hypothesis

1. There is no significant difference in the methods of cocoyam storage in Logo Local Government Area of Benue State, Nigeria.
2. There are no significant benefits of cocoyam storage in Logo Local Government Area of Benue State, Nigeria.
3. There are no significant challenges to cocoyam storage in Logo Local Government Area of Benue State, Nigeria.

1.6  Significance of the study

The findings of this study would be beneficial to the researchers, the Ministry of Agriculture, and students.

The findings would provide useful information to the farmers on the appropriate, method to be used for cocoyam storage.

This study would also be significant in the sense that its finding would serve as reference materials for future researchers to carry out further studies in the field of knowledge under study.

The Ministry of agriculture would benefit from the findings of this study given the revelation of new cocoyam storage methods which will form the basis of their seminar/workshop on farmers’ training and retraining. Finally, the outcomes of this research would be of immense benefit to students of the Faculty of agriculture and farmers because it revealed information on the quality of cocoyam cormel as affected by storage.

1.7  Scope of the study

The study was delimited to the quality of cocoyam cormel as affected by storage in Logo Local Government Area of Benue State, Nigeria.

1.8 Limitations of the study

In every research work, the researcher may likely encounter some limitations. The researcher encountered some challenges during the period of carrying out this research. Some of these challenges include the dearth of materials for proper and effective research work constitutes a major limitation. Again, how to get the true and required information from the respondents through a questionnaire also constituted a constraint in the study.

QUALITY OF COCOYAM CORMELS AS AFFECTED BY STORAGE

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