Change in total proteins, storage proteins, sugars, and polyphenols in cocoyam ( Xanthosoma sagittifolium L. Schott) tubers from white and red cultivars during storage at room temperature

View Full Paper

Ask AI

Bookmark

Authors

Discussion

Analysis finds increased albumin and storage proteins in cocoyam tubers, suggesting nutritional potential of both cultivars.

Increased starch and soluble sugar levels were noted during storage of cocoyam tubers.
Average starch content was significantly higher in red cocoyam compared to white, indicating a potential nutritional benefit.
Biochemical analysis conducted assessed total proteins, storage proteins, sugars, and polyphenols in two cocoyam cultivars over time.
Findings support the idea of enhancing the industrial use of cocoyam by highlighting its nutritional value and storage traits.

Herman Pascal Kounty Ewane (2025) studied this question.

View Full Paper

Ask AI

Bookmark