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The roots of cocoyam and tigernut were processed into composite flour. Four (4) samples were obtained by combining the cocoyam and tigernut flour in the ratios, 100%, and  70:30 to obtain the flour samples A,B,C and D with increasingly fermentation time (O, 24,48, and 72hrs) .The effect of Fermentation time on the physiochemical properties were  then evaluated. The Result showed significant differences (P<0.05) in proximate composition. Fat increased from 0.95%-1.91%. Proteins (5.41%-5.79%), Carbohydrate increased from 6.37-17.23% with corresponding increase in Fermentation time. Fermentation also significantly reduce all the anti-nutritional factors studied. The result indicated flavonoid (0.78-2.44%), phytate (3.22-1.58%), Oxalate(3.04-0.67%), Saponnin(0.91-0.17%) and HCN (1.67-0.00%) with increase in Fermentation time. The result in functional properties showed increase in Gelatinization temperature (69-71°c) while a decrease was observed in bulk density (0.72-0.46g/ml), Solubility (0.58-0.46ml), Water absorption capacity (67.93- 42.99g/g) and Oil absorption Capacity(36.25- 23.07g/g). Processing generally increase calcium(15.72-37.18mg), Zinc(3.06-5.85mg) and Magnesium(46.04-54.14mg) content but decreased potassium(131.09-108.67mg) and iron (4.82-4.15mg) content. The control sample has the highest breakdown viscosity of 47.16RVU at 63.67°c in 6.36mins. Processing increased the pasting temperatures from 63.67°c, 69°c, 71.33°c and 74°c respectively for the samples. The organoleptic analysis of the developed flour blend showed that there was significant differences (P<0.05) between the fermented sample and the control in most of the tested parameters. Dietary fibre of the flour blend were significantly higher than that of the controlled sample (A) which implies that the added dietary fibre improved the physiological quality. Also, the soluble dietary fibre is relatively higher than the insoluble because of its pectin content. Not withstanding the proportion of the dietary fibre added, result showed that all samples were equally and generally accepted.

Keywords: Cocoyam, Tigernut, Fermentation, Proximate composition, Functional properties, Anti-nutritional factors, Mineral contents, Pasting properties and Sensory.

CHAPTER ONE

• INTRODUCTION

1.1    Background Of the Study
Cocoyam (Colocasia esculenta) is a staple edible root and tuber crop which belongs to the Arum family. It is mainly cultivated for its starchy storage corms. The tubers contain easily digestible starch and are known to also contain vitamins, minerals and dietary fibre though in small quantities as reported by Brown (2000). The name cocoyam generally refers to a variety of useful and edible species which has about 110 genera of which Colocasia, Xanthosoma, Amorphallus, Alocasia and Cytosperma are among (Ugbajah and Uzuegbuna, 2012).Cocoyam could be boiled, baked, roasted and consumed in different forms as a thickener for traditional side dishes or could be processed into flour meal for use as an Instant food. Cocoyam contributes to regional food and nutrition security(Ramanatha et al., 2010). FAO/WHO (2012) highlighted that cocoyam is among the world 6th most Important root and tuber crop. A significant part of the World cocoyam production (45.9%) is from Africa with Nigeria and Ghana being the leading producers. Cocoyam is an important cash crop for farmers in Africa (Nweke et al., 2002). In Nigeria, cocoyam is one of the viable under-exploited tropical root plants that have appreciable amounts of nutritional benefits. One of the reasons advanced for its under-utilization is the presence of anti-nutritional factors like calcium oxalate which gives an allergy that results to itchy and reduces bioavailability of some nutrients thus preventing optimal exploitation of the nutrients in cocoyam (Mcewan et al., 2008).
Cocoyam has low protein content (1-2%) and lacks some essential amino acid. According to Ade-Omowaye et al., (2008) he stated that protein foods impacts more functional properties than starchy foods and as such, the protein content in cocoyam flour can be enhanced with tigernut flour because it has higher protein content and dietary fibre.
Dietary fibre also known as roughage is defined as the indigestible part of plant foods that the body cannot digest or absorb. It is an essential part of a healthful diet. Dietary fibre has been a major source of dietary balance to reduce the effect of high carbohydrate content in most tubers (Akujobi, 2018). Among these, dietary fibre has a physiological effect in which it causes a delay in access to digestive enzymes to available nutrients like protein and carbohydrate. The physical emasculation of available carbohydrate results to low release of glucose and thus; brings about delay in digestion which is essential for normal regulation of the blood stream (). The laxative effect of dietary fibre include increase satiety; giving one fullness even with a little consumption. One good source of dietary fibre as reported by Mason (2008) is tiger nut.
Tiger nut (Cyperus esculentus) is a perennial grass-like plant which belongs to the Cyperaceae family. It is consumed either raw by washing properly in neat water, made into a refreshing beverage ‘Kunnu’, processed into flour or fibre and use as a hog feed (Belewu, 2007). Tiger nut an under-utilized root crop is rich in vitamins, fat, minerals, protein, natural sugars, dietary fibre and it is rich in quality oils which could be extracted for culinary or industrial use (Mason, 2008). Flour produced from tiger nut could be incorporated into other food formulations especially with staple foods because they impact more functional properties due to their high protein content.
This could also be of importance in meeting the protein requirement of individuals thereby contributing to the alleviation of the problem of protein-calorie malnutrition in Nigeria (Oladele and Aina, 2007). Many people consume tiger nut as a source of super energy for sexual enhancement to satisfy their adult needs (Adejuyitan, 2011). Others, as a major source of digestible fatty acid which are enhanced when fermented producing short chain fatty acids that produces energy which keeps one fuller even at a longer time. Furthermore, the chaff obtained from dietary fibre increase feacal bulk and helps to hold enough drinking of water after meal. Most importantly, tiger nut have diuretic, aphrodisiac and therapeutic potentials which makes it important for use in the prevention or treatment of many degenerative diseases like diabetes and ulcer (Juarez et al., 2016). The benefits of tiger nut cannot be overemphasized and today, many studies have reported tiger nut as a better nut over others as it is used to supplement other starchy foods (Oladele and Aina, 2007 ; Ade-Omowaye et al., 2008). The dietary fibre in tiger nut has been reported to be high in soluble dietary fibre as against some other nuts (cashew, groundnut). Fermentation of dietary fibre increases its digestibility (Fagbemi et al., 2005).
Fermentation is defined as a key chemical process in food processing which detoxifies a food. It is a natural process that includes the breakdown of anti-nutritional factors present in foods which interfere with bioavailability of nutrients thus, improving the accessibility of nutrients in such foods (Fagbemi et al., 2005). Fermentation is capable of improving nutrients in root crops, reducing the cooking time, inhibiting spoilage organisms and enhancing the storage shelf life (Sobowale, 2007). Mcfeeters (2004), highlighted that the nutritional profile of food products are enhanced after the fermentation process.
The physiochemical properties of foods like protein content, essential amino acids, vitamins, and minerals have been shown to increase during fermentation. During fermentation process, chemical constituents of the food or food product is acted upon by micro organisms and their enzymes breaking down the complex compounds into simple compounds thus; make them edible for consumption (Aworh, 2008). According to Ogunshe et al.,(2006), he reported that fermentation also preserve perishable food and food product by improving their shelf life, enhance food texture and flavor, improve digestibility, develop probiotic functions, remove undesireable anti-nutritional factors, imparts anti-microbial and anti-oxidant properties.Natural fermentation are increasingly attracting the attention of scientists as a vital part of food security strategies thus, it could be a useful tool in destroying anti-nutritional factors (Abegaz et al., 2012).
1.2    Statement of Problems
According to Sefa-Dedey and Agyir-Sackey (2004), they reported that the presence of anti-nutritional factors present in cocoyam limits its utilization because they interfere with bioavailability of some nutrients, decrease their nutritive value and have adverse effect (after mash itching) when consumed. It is important to check the length of fermentation as it will affect the anti-nutritional factors like calcium oxalate which is the dominant anti-nutrient that discouraged cocoyam utilization (Mcewan et al., 2008). Improvement in processing into value added products should be of major concern because it cannot only be consumed by those in the rural areas. Those in the urban areas especially those with busy work schedules should also have access to it as a convenient and instant food.
Furthermore, some people may not want foods with high energy therefore, it is necessary to increase the dietary fibre by incorporating tiger nut flour which will lead to more increase consumption while making it available as an instant convenient meal in and out of season (Mason, 2008).
1.3    Main Objective
1.3.1 To produce different cocoyam-tiger nut composite flours and determine their nutritional compositions.
1.3.2 Specific Objectives
The objectives of this study therefore are;

• To determine their Proximate composition
• To determine their Anti-nutritional factors
• To determine their Functional properties
• To determine their sensory attributes

1.4    Justification

• Processing cocoyam tuber into starchy flour makes it a convenient food which will increase its consumption since it can be prepared immediately (Instant food).
• Fermentation of the processed cocoyam will improve the bioavailability of nutrients and reduce the after mash itching. Thus, a contribution to food security and safety.
• The quality of fat in the tiger nut which are more of short chain fatty acid and highly unsaturated fatty acid will create an overall improvement in the quality of the instant flour.
• The improvement of the dietary fibre in this product when compared to the conventional cocoyam flour will reduce the spike associated with high carbohydrate food.

1.5    Scope of the Work
Freshly harvested cocoyam will be obtained and processed into flour (having the parboiled portion as a control, the fermented portion also as a control and others in varying portions). Tiger nut will be obtained and processed into flour (after defatting). The different flour samples will be blended into composite flour in varying ratios. The flour samples obtained will be subjected to proximate analysis, anti-nutrient analysis, and functional properties, also sensory attributes will be determined using international acceptance standards.

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