Assessment of the Effects of Drying Techniques on Pasting properties of Cocoyam (Colocasia esculenta)

The analysis of the two drying techniques of the Taro cocoyam flour samples reveals which one has a better starch structure based on their pasting characteristics. These modifications impact the food product's final use, texture and digestibility. The sun-dried Taro cocoyam sample's final viscosity provides information about the quality of a specific starch-based flour, as it shows whether the flour can form a viscous paste after cooking and cooling, but can also be used as a good binder or to add consistency to food preparations.