THE EFFECTS OF DIFFERENT TRADITIONAL COOKING METHODS ON THE NATURE OFSTARCH IN SOME NIGERIAN STARCHY STAPLES
ABSTRACT This study was conducted to determine the effects of different traditional cooking methods on the nature of starch in some Nigerian starchy staples. The staples used were yam (Dioscorea spp), cocoyam (Colocasia esculenta spp), cassava (Manihot esculenta crantz),and plantain (Musa paradisiaca spp). Yam and plantain were cooked into boiled and roasted forms. Cocoyam was prepared as cocoyam chips, while cassava was used to produce cassava dough, tapioca, and cassava ...
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