Authors : U.J. Ukpabi , E. Oti and U. Chijioke
Abstract: Cormels of Eddoe type of cocoyam were used to produce fried crisps (salted, sugared, salted/sugared and natural) under a farm condition in Nigeria. In addition to the physical analysis of the Eddoe crisps, the experimental raw materials and crisps were subjected to relevant chemical analysis. A sensory evaluation panel was also used to assess the organoleptic characteristics of the fresh and stored (packaged) crisps. Results showed that the 1.0-1.5mm thick circular crisps had mean fat content of 7.85%. While all the fresh experimental Eddoe crisps samples (with creamy-brown to brown colour) were generally acceptable (by the sensory assessors), the natural crisps samples were not generally liked after one week of storage. Interestingly, table salt (NaCl) was found to have the potential of extending the shelf life of this local novel snack food to 3 weeks, at ambient room temperatures (26-32°C).
U.J. Ukpabi , E. Oti and U. Chijioke , 2007. Quality Evaluation of Cocoyam (Eddoe) Crisps Produced under a Farm Condition in Nigeria . Agricultural Journal, 2: 658-661.