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Physicochemical and Mineral properties of Cassava-cocoyam composite flours: Implications for Food security and nutrition

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Author Affiliations

  • 1Department of Agricultural and Bio-Environmental Engineering, Federal College of Agriculture, Ibadan, Nigeria
  • 2Department of Agricultural and Environmental Engineering, University of Ibadan, Ibadan, Nigeria
  • 3Department of Agricultural and Bio-Environmental Engineering, Federal College of Agriculture, Ibadan, Nigeria

Res. J. Agriculture & Forestry Sci., Volume 14, Issue (3), Pages 10-13, July,8 (2026)

Abstract

This study evaluated the physicochemical and mineral properties of cassava (Manihot esculenta) flour blended with cocoyam (Colocasia esculenta) flour at various ratios. The proximate composition, pH, water absorption capacity, and starch content were analyzed to determine the optimal blending ratios for enhanced nutritional value. Results showed that pure cassava flour had higher protein (12.76%), ash (4.86%), and crude fiber (1.80%) contents compared to pure cocoyam flour. Conversely, cocoyam flour exhibited higher moisture retention (8.82%) and carbohydrate content (76.64%). Blending the flours produced intermediate values that reflected the proportional contributions of each component. The 50:50 blend demonstrated balanced nutritional properties with protein content of 11.61%, carbohydrate of 74.39%, and moderate water absorption capacity. These findings suggest that cassava-cocoyam composite flours can provide nutritionally enhanced alternatives to pure cassava flour, addressing protein and micronutrient deficiencies in cassava-dependent populations while maintaining desirable functional properties for food processing applications.

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