Comparative Study of the Sensory, Anti-Nutrient and Microbial Properties of Commercial Achicha-Ede and 3 Hours Boiled Akiri Ede, Intended for Use as Achicha-Ede

Abstract

The sensory, anti-nutrients and microbial properties of unboiled, respective 1 hours and 3 hours boiled akiri ede variety of Colocasia  esculenta, and commercial achicha-ede were studied using standard methods. Unboiled, 1hour, 3 hours boiled and commercial achicha- ede samples were codded O, A, B and C, respectively. The samples were subjected to sensory, anti-nutrient and microbial properties  analyses. In terms of colour, texture, smell, taste, scratchiness and overall acceptability of the boiled cocoyam samples, the sensory  results showed that sample A, had dirty white colour, soft but firm texture, cooked cocoyam smell and taste and negligible scratchiness in  the throat. Sample B had fairly brown colour, softer and slimy pulp, achicha-ede smell and taste and, nil scratchiness. Sample C had  fairly brown colour, softer than sample A but very slightly harder than sample B, had an achicha-ede smell and taste, and nil scratchiness.  Their mean overall acceptability scores were 4.05c , 8.51a and 7.86b for A, B and C, respectively. Thus, 3 hours straight  boiled cocoyam sample yielded acceptable achicha-ede colour, smell and taste and, nil scratchiness. The values for oxalate in mg/100g  ranged from 47.27d -110.35a . The other anti-nutrients had the highest values in sample O and least values in sample C. Fungi, notably    Aspergillus spp, Mucor spp, and Bacillus subtilis bacterial growths were indicted in samples. This study has revealed that 3 hours boiling of   C. esculenta destroyed the oxalate, which caused discomforting itching when raw or improperly cooked cocoyam is consumed, produced  acceptable achicha-ede, and significantly reduced both antinutrient and microbial load of the cocoyam samples.